Sunday, August 28, 2011

The Original Rachel New Bundt Cake: Chocolate Chip

Hi!  I'm Shay, and I'm a foodie.  It's nothing new...I've been baking and cooking since the 4th grade, so that's 20 years of being in the kitchen.  I used to think desserts were only good if they came from scratch...then one day, I tried my friend Rachel New's chocolate chip pound cake and realized...you can get a moist, delicious dessert starting with a boxed mix. 

Rachel made this outstanding chocolate chip pound cake that everyone around me loved.  All of my girlfriends requested the recipe, and over a period of time, we all made it for parties and such.  After a while, I started thinking...if I mixed and matched the main ingredients, I could create a whole new cake using the same method and producing the same yummy results. 

Over the last 2 years, I've created at least 20 versions of the Rachel New cake...and each one is delectable and different.  Rachel joked with me that I could probably make a different version for every week of the year...hmmm...I thought...I bet I could.  Thus, a blog was born. 

I'm going to take this one method and mix and match it at least 52 different ways over the next year.  Along with this recipe, I've also been whipping up other cookies, cakes, pies, bars, cobblers and puddings that use basic methods but can be mixed and matched a million different ways to produce different desserts.  As a mom of two toddlers, I don't have time to stay in the kitchen all day making desserts from scratch, I'm going to let some boxed mixes help me...use a little imagination...and create a multitude of desserts.  I will also throw out some dinner ideas occasionally that don't come from a box.  I like healthy, speedy and fresh suppers, so I'll share those recipes too. 

It's more about the method than the recipe.  Enjoy!

The original Rachel New cake, Chocolate Chip.

Star ingredients, 1 box of yellow cake mix, 1 small box of instant vanilla pudding and 1 small box of instant chocolate pudding

Blend together with some eggs, veggie oil and water

Then add 1 cup of chocolate chips

Bake in a greased bundt pan

To produce delicious results


Shopping List
1 box of yellow cake mix
1 small box of instant vanilla pudding
1 small box of instant chocolate pudding
1/2 cup of veggie oil
1 1/4 cups of water
4 eggs
1 cup semi-sweet chocolate chips
Powdered sugar for dusting

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Add in chocolate chips.  Pour into prepared bundt pan.

Bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling.  Top with powdered sugar.

Thank you Rachel New!  Love you!

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10 comments:

Slightly Askew Designs said...

So glad that you're doing this! Can't wait to try all 52 varieties (and then some). Love the cake. Love the times we get to spend eating the cake together even more.
:) andrea

Amber Massey said...

Yaay!!! I love this! :)

Jeni said...

yay! :)

Baby Kate's Mom said...

I am making this and your strawberry bundt cake for my daughter's 4th bday party using a castle shaped bundt pan we found, it's a princess party! I'm so happy to have found your blog! Thank you!!!

shopwithpippa.com said...

I found you at "Pinterest Told Me To" today and when I saw that you are the queen of bundt cakes I had to come see! I make bundt cakes all the time so I can't wait to follow you! :)
pippa

Anonymous said...

Hi Shay,
I made this bundt cake for my daughters 14th bday and can i tell you how AMAZING my house smelled! So good it did not need any frosting, just the sprinkle of powder sugar. She was super upset because she found out she cant do any sports this year due to a bad concussion, but once that cake started baking and the aroma wafted into her room she emerged the happy person that she normally is. Thanks for a great recipe.

Eliza Harris said...

I made this cake as directed and put it in for probably 15 minutes longer in 5 minute increments and it still wasn't done in the middle. It was very gooey and dense! It still tasted good to me but was hard to serve. Any suggestions? Thanks :)

Mix and Match Mama said...

Hmmm...it could have been two things. First, if you were opening and shutting the oven door every 5 minutes at the end, the heat was escaping and your oven temp wasn't hot enough to finish the cake. The second thought is that your oven doesn't heat as warm as you think it does. You can buy cheap oven temps at Home Depot that are like $5...stick one in your oven and then see if it matches what your oven says. It might only be getting to 300 when your oven is saying it's 350.

Anonymous said...

I just commented on the red velvet whoopie pies but I also made this for my book club and everyone raved how moist it was! Everything I have made from your site (and I think this was the 5th or 6th thing) has been well received. I feel like a copy cat for always using your recipes but they always work. So thank you!!

RebeccaLynn17 said...

My cake box mix calls for butter, but I'm going to go ahead and use the oil. Here goes nothing:)

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