Lemon chocolate chip cake without frosting
My mom’s lemon chocolate chip cake has been one of my favorites since I was a kid. The combination of lemon and chocolate go perfectly together, and my mom seems to always have a supply of cake mix on hand. It’s become one of Evan’s favorite cakes, too, so when faced with the prospect of bringing dessert to a friend’s house tonight, it was easy for us to settle on this tasty cake. I don’t know where my mom got her recipe, since she’s had it memorized for ages, but last night she wrote down the recipe and helped us out. Using a Cuisinart, we were able to mix all the ingredients together in about five minutes — the time it took the oven to heat up. I imagine mixing by hand would work just fine, only take a little longer.
- 1 box Duncan Hines lemon cake mix (you can try other brands, but Mom says DH has the best lemon cake)
- 1 box Lemon Jell-O Instant Pudding mix
- 0.5 cups oil (canola or vegetable)
- 1 cup water
- 4 eggs, room temperature
- Semi-sweet chocolate chips — about 1 to 1.5 cups, though you can really add as many as you’d like
Using a Cuisinart, start by blending the dry cake and pudding mixes. Add the oil and blend, then slowly add in the water. Mix in the four eggs until everything is well blended, then add the chocolate chips and mix them in. Pour the batter into a greased cake pan — we use a tall one with a hole in the middle. Bake in a preheated oven, if using convection, bake at 325 degrees, if just baking, bake at 350 degrees. Check the cake after 45 minutes and test to see if a cake tester comes out mostly dry. If not, bake another 5 minutes and retest. Our cake last night took 50 minutes. Let cool for at least 15 minutes.
The cake tastes great on its own, but it looks much prettier with a coat of chocolate frosting. Also, the chocolate chips tend to sink to the bottom, though this creates a tasty chocolaty sort of crust and the cake will still taste delicious.
The cake with chocolate frosting — we’re done!