Chocolate Chip WASC Cake
I am seriously LOVING the White Almond Sour Cream (or WASC) formula! It is so versatile and so delicious!! The first time I ever tried to create a chocolate chip cake I used the pudding formula (which I love as well), but the extra fat from the chocolate chips made the cake very oily and much more like a chocolate chip muffin than a cake. So recently I decided to try creating the chocolate chip cake idea with the less oily WASC recipe and it turned out PERFECT! The cake turned out moist, but not heavy. The cake baked up with a picture-perfect crumb and the chocolate chips were evenly suspended throughout the cake. And the flavor was exactly what I was going for!! It was so good I ate two cupcakes straight out of the pan! ;)
To begin this recipe, pour 1 box of Duncan Hines Classic Yellow cake mix (15.25 oz) into a large mixing bowl.
Next, add 1 cup of all purpose flour to the mixing bowl.
Add 1/2 cup of light brown sugar.
Note: For easier mixing, add the brown sugar to the "wet ingredients" bowl instead.
Next, add 1/2 cup of granulated sugar to the mixing bowl.
Add 3/4 teaspoon of salt.
Add 3 tablespoons of instant vanilla pudding mix to the mixing bowl.
Using a wire whisk, mix and fluff ingredients together. Use the whisk to break up any clumps.
In a separate small bowl, begin adding the wet ingredients. Place 3 whole large eggs in the bowl.
Next, add 2 tablespoons of vegetable oil.
Next, add 1 cup of whole fat sour cream to the small bowl.
Add 2 teaspoons of pure vanilla extract.
And finally, add 1 1/4 cups of water to the small bowl.
Using either an electric mixer, a whisk, or a spoon, lightly mix the wet ingredients together.
Pour the wet ingredients into the large dry ingredients bowl.
Using an electric mixer, blend ingredients together until well blended. Do not over mix!
Next, add 1 cup of Nestle Toll House semisweet mini morsels to the cake batter.
HANDY TIP: If you are worried about your chocolate chips sinking to the bottom of your cake, toss them with a little flour before adding them to the cake mix. The flour will help keep them suspended in the batter! I learned this tip from my awesome and lovely Mother-In-Law!! And it really works!! <3
Using a rubber spatula, stir in the mini morsels.
For cupcakes, bake at 350 degrees until done.
For cakes, bake at 330 degrees until done.
And that's how you make this super delicious chocolate chip cake! I hope you have enjoyed this tutorial! God bless!!