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Chocolate Chip Cake

Betty Crocker Kitchens
Updated Oct 12, 2018
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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.

Chocolate Chip Cake

  • Prep Time 35 min
  • Total 2 hr 20 min
  • Servings 12
  • Ingredients 12
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Ingredients

Cake

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    6
    Store loosely covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

  • tip 1
    For this recipe, you will need about 4 oz from a 9.7-oz 62% cacao semisweet chocolate baking bar.
  • tip 2
    Use a vegetable peeler to shave chocolate easily.
  • tip 3
    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.
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