Chocolate Dump Cake

You may have started wondering if I was still writing this blog. The answer is yes but I’ve been busy. I recently started a new job – as a volunteer manager. It’s a crazy busy time of the year and I’m learning a new job so it’s been keeping me pretty busy. In addition to my new job, I am still working at the hotel. I also have some blogs I need to write for another nonprofit agency. Until my life settles into my “new normal”, this blog will have to hold you over for a little while til I have more time to bake than just throwing a frozen pizza in the oven. It’s times like this when I wonder how people juggle work, family, and still have the energy to do fun things.

I’m super excited to share this recipe with you because it is just four ingredients. It’s a super easy and very delicious dessert.

Chocolate Dump CakeChocolate Dump Cake from Pinterest
1 box of chocolate cake
1 box chocolate pudding
1 3/4 c. milk
1 1/2 c. chocolate chips

Mix milk and pudding. Add box of cake mix and stir. Pour into 9 x 13 pan. Scatter with chocolate chips. Bake at 350 degrees for 25-30 minutes.

Notes:

  • I used sugar free pudding. I think you could also use a sugar free cake to make it healthier.
  • I used skim milk and it still turned out fluffy. I think I cooked it for 25 minutes to prevent it from burning.
  • I also cut the amount of chocolate chips to 3/4 c. and it still had a great chocolate flavor.
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Chocolate Chip Snack Cake

Everyone has a word they don’t like. One of my exs over used the word “audacity” so I avoid using the word at all cost. Others struggle to pronounce words. My ex who was bilingual in two languages really struggled with the word “Worcestershire Sauce”. It is a kind of hard word to say if you don’t slow down.

The first word that came to mind when I tasted this recipe was moist. It made me think of my friend and former co-worker Kelly. She detested the word “Moist”, perhaps even more that she hate people inappropriately using exclamation marks. (Can you tell we worked together as grant writers?) One time, a co-worker and myself called her office and said “moist” just to freak Kelly out. Of course she knew it was us by the internal caller id. But we were laughing so hard it still puts a smile on my face just thinking about it. It truly is a terrible word. When you thesaurus synonyms for moist, you get: humid, soggy, clammy, saturated, soaking, damp, wet, and tacky. Not exactly the words I was looking for to express my sentiments. Perhaps the best words for me to describe this cake are – soft, sweet, and delicious. I hope you enjoy it as much as I did. Yellow cake with sour cream chocolate frosting is my favorite birthday cake flavor.

Chocolate Chip CakeChocolate Chip Snack Cake by Betty Crocker website
1/2 box yellow cake mix
1/3 c. water
1/4 c. sour cream
3 T. butter, melted
1 egg
1 1/4 c. mini chocolate chips
1/2 tsp. vegetable oil

Pre-heat the oven to 350 degrees. Spray 8 inch glass baking dish with non-stick cooking spray. In large bowl, beat cake mix, water, sour cream, butter, and egg with a mixer. Stir in 1/2 c. chocolate chips. Pour in dish. Bake for 22-28 minutes. Cool completely – one hour. Then, melt 1/2 c. chocolate chips with 1/2 tsp. vegetable oil. Microwave it on high for 45 seconds, plus 15 seconds increments til completely melted. Pour into a Ziploc baggie, cut corner, and drizzle over cake. Sprinkle with remaining chocolate chips.

Nutritional Information: (Makes nine servings) 270 calories (120 from fat), 14 g. fat (8 g. saturated fat) 35 mg. cholesterol, 210 mg. sodium, 35 g. carbs, 1 g. fiber, 23 g. sugar, and 2 g. protein

Notes:

  • I used half light and half fat free sour cream. Another great substitute is regular or Greek yogurt.
  • I also used sugar free cake mix. I also think you could have used a chocolate cake for an even richer dessert.
  • You could easily skip the extra chocolate chips on top and it would still be good.

Chocolate for Breakfast

My nephew Brock and I share a love of chocolate chip muffins. We even eat those cheap $.99 Betty Crocker packets that you just water too. This recipe is a little more sophicated and very delicious anytime of day.

Toll House Crumbcake

Topping
1/3 c. brown sugar
1 T. flour
2 T. butter softened
1/2 c. chopped nuts
2 c. mini chocolate chips, divided

Cake
1 and 3/4 c. flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
3/4 c. sugar
1 t. vanilla extract
3 eggs
1 c. sour cream

Preheat over to 350 degrees and greaze 13 x 9 pan. Combine brown sugar, flour, and butter. Crumble with two forks. Add 1/2 c. of chocolate chips and nuts.

For cake – combine flour, baking soda, baking powder, and salt in a small bowl. Beat sugar, butter, and vanilla in a large mixing bowl until creamy. Add eggs, one at a time while still beating. Gradually add flour flour mixture alternating with sour cream. Fold in remain chocolate chips. Spread into baking pan and sprinkling with topping.

Bake for 25-35 minutes.

Notes: I make it without the nuts.