My mom and my Grandmother Dycie had such a special mother and daughter bond that was a beautiful relationship to watch. I have been so blessed to have the love and guidance from two Godly women that love to cook for their families. Through cooking, so many memories are made and linger, like this Chocolate Chip Cake from the Charleston Cake Lady Cookbook. How recipes can become so precious to the soul and remind us of those we love is one of the many beauties of food and why I love to be in the kitchen.
This cake was one of my Grandmother’s absolute favorite desserts. She baked it so often that it has become a staple in our home and will for generations to come. My mom gave her a Charleston Cake Lady Cookbook one year for Mother’s Day and this is one of the special cakes she adopted. We always expected and longed for this to be there for every holiday or visit to their home!This recipe from the book that my mom gave to her is one that she truly treasured and now so do we. I hope it becomes one of your family favorites, too!
Chocolate Chip Cake
- 1 package butter recipe golden cake mix
- 1/3 cup sugar
- 8 ounces sour cream do not use low fat or nonfat
- 2/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 package 12 ounces mini semisweet chocolate chips
Preheat oven to 325 degrees.
Grease and flour a 12 cup Bundt pan.
In a large mixing bowl with a mixer, blend the cake mix, sugar, sour cream and oil on low speed for 1 minute.
Add the eggs one at a time, blending well after each addition.
Increase the mixer speed to medium and beat for 4 minutes.
Add the vanilla extract.
Fold the chocolate chips into the batter by hand and stir gently until they are well distributed.
Pour the batter into the prepared pan and bake for 50 minutes, or until a tester inserted in the middle of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan.
Invert the cake onto a plate and serve.