CAKE MIX CHOCOLATE CHIP COOKIES
Open up a whole world of sweet baking potential with your next box of Betty Crocker™ super moist cake mix and just a few pantry staples. One of the best and easiest ways to transform your cake mix is using the mix to bake delicious and easy family-favorite chocolate chip cookies! These cookies taste just as soft and chewy as homemade chocolate chip cookies made entirely from scratch, but when you use a cake mix it takes less time to make the dough and clean-up is faster. With Betty, the cookie possibilities are endless when you are ready to bake with a box of Betty Crocker™ super moist cake mix!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 42
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, butter, 1 tablespoon milk, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Mix in additional 1 tablespoon milk if dough is too dry. Stir in nuts and chocolate chips.
- Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake cookies 10 to 12 minutes or until edges are set (centers will be soft and cookies will be very light in color). Cool 1 minute; remove from cookie sheets to cooling rack. Store covered.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 7 g, TransFat 0 g
CHOCOLATE CHIP COOKIE CAKE
This is one of my very favorite cake recipes. It is so soft and fluffy. I like making it for birthdays and decorating it with chocoate icing.
Provided by April J.
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Beat butter and sugars together.
- Add eggs and vanilla.
- Mix flour, salt, baking soda, and cream of tartar.
- Add dry ingredients to the batter and mix until well blended.
- Stir in chocolate chips.
- Spread dough into a 15 1/2 inch round pan.
- Bake for 20 minutes at 350 degrees.
Nutrition Facts : Calories 358.1, Fat 19.8, SaturatedFat 12, Cholesterol 57.3, Sodium 362.2, Carbohydrate 45.1, Fiber 1.8, Sugar 28.5, Protein 3.9
CHOCOLATE CHIP BIRTHDAY COOKIE CAKE
This is a very easy, yummy cake to make for birthdays, any parties, and just for fun. Enjoy.
Provided by meowz5515
Time 55m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a round cake pan.
- Stir flour, baking powder, and salt together in a small bowl with a wooden spoon.
- Beat brown sugar and butter together with an electric mixer for about 3 minutes. Add egg and vanilla; mix until blended. Add dry ingredients until completely mixed. Stir in chocolate chips with a wooden spoon. Scrape the dough into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with just a few crumbs on it, about 30 minutes. Remove from the oven and place on a cooling rack for 10 to 15 minutes.
- Whip the chilled cream with an electric mixer on low speed until thick. Mix in sugar and vanilla.
- Spread whipped cream on top of the cake and add strawberries.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 32.2 g, Cholesterol 42.4 mg, Fat 13.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 8.4 g, Sodium 109 mg, Sugar 23.5 g
CHOCOLATE CHIP COOKIE LAYERED BIRTHDAY CAKE
Your guests will think this is just an ordinary birthday cake until it's time to cut it and discover the chewy, dense cookie on the bottom and fluffy confetti cake on top. Make the frosting ahead of time and refrigerate it until you're ready to decorate. The frosted cake can sit in the fridge for up to 2 hours before serving-and then, surprise!
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the bottom of a 9-inch round cake pan with a parchment circle. Butter the parchment and the sides of the pan.
- For the cookie layer: Whisk together the flour, baking soda and salt in a large bowl; set aside. Beat the butter and both sugars with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the egg, and beat until incorporated. Beat in the vanilla. Scrape down the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
- Press the cookie dough into an even layer in the prepared cake pan, and bake until golden brown and a knife inserted in the center comes out clean, 25 to 30 minutes. Let the layer cool for about 10 minutes. It will collapse slightly as it cools. To make the layer even, press the bottom and sides down with the bottom of a measuring cup.
- For the cake layer: Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the granulated sugar and oil with an electric mixer on medium-high speed in a large bowl until light in color and fluffy, about 5 minutes. Beat in the eggs one at a time. Beat in the vanilla. Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Stir in the sprinkles. (The cake batter will be on the thin side, like a thick pancake batter.)
- Pour the cake batter over the cookie layer, and bake until the middle of the cake springs back when pressed and a knife inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edge of the cake, and let cool completely in the pan on a rack. Transfer the cake from the pan to a serving plate, with the cookie layer on the bottom.
- For the frosting: Beat the cream cheese and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth and all the sugar has dissolved (rub some between your fingers; if it's gritty, keep beating). Add the cream and vanilla, and continue to beat until medium peaks form. Frost the cake, and decorate with more sprinkles.
CHOCOLATE CHIP CAKE
Cake recipe with simple ingredients in everyone's kitchen
Provided by fatou
Time 1h
Yield Makes 1 cake if a round tin is used
Number Of Ingredients 0
Steps:
- In a mixer, mix the sugar and butter until smooth
- Whisk the eggs until it is frothy and gradually incorporated in to the butter and sugar mixture. you will need to repeat whisking the eggs and scoping the froth until all the egg has been used up.
- Sieve the flour into the mixture and fold in with a metal serving spoon until smooth and add the vanilla extract and chocolate chips. Preheat oven to 200 degree centigrade
- Spread a knob of butter in a baking tin and then dust with flour. Pour in the cake mixture and set temperature to 160c and bake for 30 mins or until a tooth pick inserted into the cake comes out clean and not sticky
CHOCOLATE CHIP BIRTHDAY CAKE
Bake your loved one a Chocolate Chip Birthday Cake! With pretty candles on top, anyone would love to receive this Chocolate Chip Birthday Cake, whether they're turning 1 or 100.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 2h45m
Yield 16 servings
Number Of Ingredients 19
Steps:
- Cake:
- Heat oven to 350°F. Grease, lightly flour and line the bottom of two 9-inch round cake pans with parchment paper.
- In a medium-size bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda. Set aside.
- In the bowl of a standing mixer or in a large bowl with a hand-held mixer, cream together the butter and granulated sugar on high speed until fluffy, about 3 minutes, scraping the side of the bowl as necessary.
- Reduce the mixer to low speed. Add the whole eggs and the egg white, one at a time, to the creamed butter mixture.
- Add the vanilla and buttermilk; mix until well combined.
- In 3 separate additions, add the dry ingredients to the wet, mixing after each just until combined. Fold in the chocolate chips.
- Pour the cake batter evenly between the two cake pans; place in the oven.
- Bake for 22 to 25 min. or until you insert a toothpick or a cake tester into center of cake, and it comes out clean.
- Cool the cakes in the pans on wire racks until completely cool.
- Frosting:
- Add the powdered sugar, cocoa powder, PHILADELPHIA Cream Cheese, butter, and vanilla to the bowl of a standing mixer or to a large bowl with a hand-held mixer. Mix together, increasing the speed of the mixer gradually.
- Whip the frosting ingredients together until fluffy, about 2 min. Gradually add the whole milk, whipping after each addition. Keep adding the milk until you reach the desired consistency.
- Place the first cooled cake layer on a cake stand or plate.* Spread a layer of frosting on top of the first layer, and then place the second layer on top of the first.
- For a smooth cake, apply a crumb coat of frosting. To apply the crumb coat, apply a thin amount of frosting all over the cake. The cake should still show through and crumbs should be sticking to the frosting. Refrigerate the cake for 20 min. This seals the crumbs to the cake so the final layer of frosting goes on evenly.
- After the crumb coated cake has chilled, apply the rest of the frosting and decorate as desired.
- For easy slicing, chill the cake an hour before serving.
Nutrition Facts : Calories 560, Fat 27 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
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