Cook pudding as directed on box.
Grease 9 x 13-inch pan.
Mix dry cake mix and cooked pudding together in pan.
Sprinkle with chocolate chips, nuts and cherries.
Bake at 350\u00b0 for 30 to 40 minutes.
Best Chocolate Chip Cake around!!!!
omes out clean.
Put cake directly into the freezer from
Preheat oven to 350 degrees F (175 degrees C).
Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips. Stir well.
Drop by teaspoonful onto a greased cookie sheet (Baking stones yield best results). Bake for about 8-10 minutes.
Remove from oven and let cool for 1 minute before removing from cookie sheet. NOTE: For even more chocolate, put a large chocolate kiss in the center of each cookie 1 minute before removing from oven.
Bake chocolate chip cake according to box directions.
oda, shortening, milk, eggs and chocolate chips.
Blend 1 1
for the chocolate chip scones:
Preheat oven to
lour 2 (9 inch) round cake pans.
Mix 2 1
ell.
Stir in your chocolate chips. Form the dough into
auce by putting the cream, chocolate and 1 cup of sugar
sugar cookies with chocolate chips (double the recommended recipe), buttercream in two
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
Freeze overnight.
For the chocolate chip cookies:
Preheat oven 350
Mix cake mix, pudding, oil, eggs, vanilla, sour cream and butter.
Divide batter in half.
Add chocolate chips to one bowl and chocolate syrup swirled in the other.
Pour bowl with chocolate syrup in bottom of greased and floured pound or bundt cake pan.
Then pour bowl with chocolate chip batter on top.
Bake at 325\u00b0 for 1 hour.
ater. At low speed, beat cake mix, eggs, sour cream and
equired.
Meanwhile, for the chocolate chip cookies, preheat oven to 300
Heat oven to 375\u00b0.
In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy.
Add vanilla and egg, beat well.
Add flour, baking soda and salt, mix well.
Stir in chocolate chips.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until light golden brown.
Cool 1 minutes, remove from cookie sheets.
Makes 4 dozen.
Set oven to 350 degrees F.
Set oven to second-lowest rack.
Grease an 8 x 8-inch square baking pan.
In a bowl mix together the first 6 dry ingredients.
In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
Transfer/spread into prepared baking pan.
Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
Bake 30-35 minutes or until cake tests done.
Layer big chocolate chip cookies in baking pan.
Pour Cappuccino over.
Set in fridge 2 1/2 hours.
Cut into squares when cold.
On top of each piece, drop spoonful of whipped cream and dot each mound with bite size cookies.
Preheat oven to 350\u00b0. Grease Bundt pan with shortening, then coat with sugar. Set aside. Mix together cake mix, pudding, eggs, oil and sour cream until well blended. Fold in coconut, walnuts and chocolate chip morsels. Pour into prepared Bundt pan. Bake 1 hour or until done.
Preheat oven to 350\u00b0.
Grease and flour two 9-inch round baking pans.
Combine all ingredients, except walnuts, in large bowl, mixing at low speed for 30 seconds and scraping bowl occasionally.
Pour into prepared pan.
Bake 40 to 45 minutes or until wooden pick inserted into center comes out clean.
Cool completely on wire rack.
Spread cake layer with Butterscotch Filling and sprinkle with walnuts.
Top with second cake layer and pour Chocolate Chip Glaze over top of cake.
Garnish with additional walnuts.