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Chocolate Chip Cake

chocolate chip cake Dessert
Chocolate Chip Cake
  • Prep 35 min
  • Total 2 hr 20 min
  • Servings 12

A timeless layer cake, inspired by one of our favorite ice cream flavors! For a showstopping look and the perfect balance of chocolate and vanilla flavors, we’ve added shaved chocolate to the cake batter and the marshmallow buttercream frosting.

Updated October 12, 2018

Ingredients

Cake

  • 1
    box Betty Crocker™ Super Moist™ white cake mix
  • 1 1/4
    cups milk
  • 1/3
    cup butter, melted
  • 3
    whole eggs
  • 1/2
    cup shaved semisweet chocolate baking bar

Frosting

  • 1
    jar (7 oz) Kraft Jet Puffed marshmallow crème (1 1/2 cups)
  • 1
    cup butter, softened
  • 1/2
    teaspoon vanilla
  • 1
    to 2 tablespoons milk
  • 2 1/4
    cups powdered sugar
  • 1/4
    cup shaved semisweet chocolate baking bar

Decoration

  • 3
    tablespoons shaved semisweet chocolate baking bar

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
  • 2
    In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.
  • 3
    Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
  • 4
    In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.
  • 5
    Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.
  • 6
    Store loosely covered in refrigerator.

  • For this recipe, you will need about 4 oz from a 9.7-oz 62% cacao semisweet chocolate baking bar.
  • Use a vegetable peeler to shave chocolate easily.
  • To keep your serving plate clean while frosting and decorating the cake, place strips of waxed paper around edge of plate. Remove after decorating is complete.

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
240
% Daily Value
Total Fat
26g
40%
Saturated Fat
16g
79%
Trans Fat
1g
Cholesterol
105mg
34%
Sodium
470mg
20%
Potassium
110mg
3%
Total Carbohydrate
69g
23%
Dietary Fiber
1g
3%
Sugars
49g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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