Easy ((and eye-poppingly good)) Homemade Chocolate Chip Cheesecake Cake

Easy ((and eye-poppingly good)) Homemade Chocolate Chip Cheesecake Cake

I recently shared the recipe for a yummy Chocolate Chocolate Chip Cake. That chocolate cake is really quite a cake, so easy to make and not fussy in the least and it will always perfectly please those blessed by eating it. BUT, I can not help but wonder what would happen if I changed a few things within the body of this recipe. And with a few flits of my brain and the best 4-year old helper imaginable – cake history is going to be made ((or at least a really great cake will be made!)). IMG_3118 Here is what I want to know: Is it possible to make an equally yummy (or maybe even a more delicious) cake by omitting the boxed mix from the original recipe? IMG_2960  In order to figure this out, I went to the bible of baking, my Grandma’s ((my momma’s momma FYI)) 1978 Betty Crocker Cookbook. On page 247, among a variety of recipes, I chose “Bonnie Butter Cake” to be my cake ‘mix’. IMG_2939 I substituted the flour, baking powder, sugar, salt & butter in place of the cake mix & oil (still no eggs, even though eggs were listed in Bonnie’s recipe, it takes real talent to break an egg and make a nice mess when no egg is included in the recipe – but Gracie forgave me). I can’t think of a good reason for the cheesecake pudding switch  – except it seemed like a good idea at the time. IMG_2935 Okay, pause on the cake recipe for a minute. This would be a great “make your own cake mix recipe”. Here is what I would do: combine flour, sugar, baking powder & salt (mix well) and store in a tightly lidded jar until ready to use ((make 2 or 3 at once)). IMG_2964 Back to this recipe. Gracie was a big help in every step of this recipe – from gathering ingredients, to measuring & stirring, to licking and tasting. The above broken egg was not caused by her doing. She thought it was her fault, when I confessed it was me, she told me it was okay (she’s my sweetie!). IMG_2969 This is a great recipe for little hands – and tongues. I love it when she tells everyone the recipe, the way she says salt is so cute. Making memories & cake – seems like it just can’t get any better. IMG_2972 At this point, my little baker asked “can I have a lick” 63 times. Notice her little mouth is clean – she patiently waited for my yes! IMG_2982This recipe will perfectly fill a 9″x13″ baking dish – prepare the dish by using parchment paper & Baker’s Joy. This is not a cake we want to stick to the bottom of the dish. ((Well, now that I think about it – what cake do I want to stick to the bottom of a dish??!?)) IMG_3003 Ladies, grab your whisks & let the licking begin! IMG_2993 We can attest, the batter tastes just as good as the cake does! The homemade flavor of this cake comes through clearly. I believe I have just found my new favorite cake ((and it isn’t even accessorized with buttercream!!)) IMG_3166   I can now answer my own question: “YES! It is very possible to recreate this deliciousness without a box!”. One thing I didn’t expect before tasting this cake, the edges, sides & bottom of the cake do something magical while baking. Maybe it is the butter, or possibly the pure cane sugar — I really don’t know why. But these parts of the cake develop a crunchy crispiness that is extraordinary! I am usually a center kind of girl – but with this cake, the edges are certainly the way to go! ((But the center is not going to disappoint!))

Easy Chocolate Chip Cheesecake Cake
A perfectly moist & fluffy classic yellow cake bumped to the next level with sprinkling of milk and mini chocolate chips & a packet of magic dust (in the form of instant cheesecake pudding). A cake worthy of the celebrations it will be served at!!
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Cook Time
42 min
Cook Time
42 min
5395 calories
809 g
422 g
211 g
72 g
131 g
1633 g
3275 g
512 g
5 g
63 g
Nutrition Facts
Serving Size
1633g
Amount Per Serving
Calories 5395
Calories from Fat 1870
% Daily Value *
Total Fat 211g
324%
Saturated Fat 131g
656%
Trans Fat 5g
Polyunsaturated Fat 10g
Monounsaturated Fat 53g
Cholesterol 422mg
141%
Sodium 3275mg
136%
Total Carbohydrates 809g
270%
Dietary Fiber 19g
74%
Sugars 512g
Protein 72g
Vitamin A
104%
Vitamin C
2%
Calcium
170%
Iron
63%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dry Ingredients
  1. 2-3/4 c all purpose flour
  2. 1 t salt
  3. 2-1/2 t baking powder
Wet Ingredients
  1. 1-4 oz box of cheesecake flavored instant pudding
  2. 2 c milk
  3. 1-1/2 c sugar
  4. 2/3 c softened butter
  5. 2 t vanilla
  6. 1-1/2 c mini or milk chocolate chips (or a combination of both)
Instructions
  1. Preheat oven to 350°. In a medium mixing bowl, combine dry ingredients. Mix with a fork until evenly incorporated.
  2. In another medium mixing bowl, combine pudding & milk. Mix until smooth. Add sugar, softened butter and vanilla to the pudding mixture.
  3. Once the wet ingredients are well combined, add the dry ingredients to the wet. Stir vigorously until lumps are gone.
  4. Pour the cake batter into a prepared 9"x13" baking dish ((I like to spray with Baker's Joy and line with parchment paper and then spray with Baker's Joy again)).
  5. Sprinkle chocolate chips on top of the cake batter & place the cake into the preheated oven for 40-45 minutes, or until center is set.
  6. Once center is set, remove from oven & allow cake to cool for an hour before cutting.
Adapted from Betty Crocker-1978
beta
calories
5395
fat
211g
protein
72g
carbs
809g
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Adapted from Betty Crocker-1978
Food for a Year: https://foodforayear.com/


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