Jen Spilly Designs
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Handmade for Woman and Home

this is not a doughnut...


Not a Donut


oh, but I am considering getting a set of little Bundt pans so I can make this cake a little more doughnut-like next time.  Two friends had birthdays this month and we celebrated at book club.  I made this cake and it was a hit.  I had loved a similar cake one of these friends made several months before, and then I saw this Design Sponge post that included a recipe for Country Style Chocolate Chip Cake.  I had to make my own version using chocolate cake mix (rather than yellow) and adding that super-rich cream cheese frosting - my new stand-by.

Chocolate 2x Chips


Chocolate Chip Cake with Cream Cheese Frosting (Note: If you plan to frost your cake, the frosting needs to be made ahead of time.  Read recipe below before proceeding.)

1 box chocolate cake mix

1 box instant chocolate pudding mix

1 cup sour cream

4 eggs

3/4 cup vegetable oil

3/4 cup water

1 cup (or more) semi-sweet chocolate chips

Preheat oven to 350 degrees.  Grease and flour a Bundt pan.  Using a hand-held or stand electric mixer mix together all ingredients except the chocolate chips.  Once mixed, fold in the chocolate chips with a spatula or wooden spoon.  Poor cake batter into prepared Bundt pan and bake for one hour or until tester comes out clean.  Turn out onto rack to cool.

This cake is delicious without the frosting just dusted lightly with powdered sugar.  However, if you want to go completely crazy, frost it heavily with the following cream cheese concoction.


Cream Cheese Frosting

12 ounces cream cheese at room temperature

6 ounces unsalted butter at room temperature

3 cups powdered sugar

With a hand-held or stand electric mixer, whip the cream cheese until smooth.  Add butter and mix until smooth and blended with cream cheese (about 2 minutes).  Add powdered sugar and mix at low to medium-low speed until smooth and fluffy (several minutes).  Cover tightly with plastic wrap and refrigerate for at least a few hours, but preferably overnight.  This frosting should be cold while you are working with it - it will spread easier.  It is also perishable so if you plan to frost your cake far in advance be sure to refrigerate the cake until the festivities begin - it can probably sit out for about an hour safely to bring the cake to room temperature.

in the kitchenJennifer