crisseyann Posted 12 Aug 2010 , 3:17pm
post #1 of

I am making a chocolate chip cake at someone's request and I could have SWORN Betty Crocker sold a chocolate chip cake mix. I can't seem to find one after running to all the grocery stores in my area.

Has anyone added mini chocolate chips to a cake mix (I'm thinking French Vanilla) with any success? Do you coat your chips in flour to prevent sinkage? Any help would be greatly appreciated. I need to make this cake today. TIA!

23 replies
JaeRodriguez Posted 12 Aug 2010 , 4:04pm
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I definitely would coat in flour, the one time I didn't I had a big goopy bottom in the cakepan!

Rach80 Posted 12 Aug 2010 , 4:05pm
post #3 of

Use them all the time, just mix them in the batter and bake like normal! icon_biggrin.gif

Bskinne Posted 12 Aug 2010 , 4:22pm
post #4 of

Toss lightly in flour. icon_wink.gif That will prevent sinking.

mareg Posted 12 Aug 2010 , 4:31pm
post #5 of

Do you put anything on them before you coat them in flour?

mandymakescakes Posted 12 Aug 2010 , 4:38pm
post #6 of

I agree will all suggestions above. I have used minis with and without flour with similar results = evenly dispersed (unless it's a thin batter, then use flour). Anything larger, definitely go with the flour trick.

dulce925 Posted 12 Aug 2010 , 4:38pm
post #7 of

I've never had a problem with them sinking. I always use the mini chips

ddaigle Posted 12 Aug 2010 , 4:48pm
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I'm getting ready to do the same thing with m&m's. I bought the mini's and did a test cake by coating them with flour and spreading them on top then kinda banging the pan a little. They all ROSE to the top and stayed on top. I don't think I needed to roll them in flour. I want them evenly dispursed throughout the cake.

cakeflake80 Posted 12 Aug 2010 , 5:07pm
post #9 of

Betty Crocker has a chocolate cake mix with little chips in it...it's called Triple Fudge or something like that. It's delicious, but won't help if you are looking for a yellow or white mix.

DetailsByDawn Posted 12 Aug 2010 , 5:18pm

I usually toss 1/2 my choc chips in flour and add the other half as is, then lightly stir. I'm not sure exactly why I do it, but it always turns out perfectly, so I don't stray from it. Good luck!

crisseyann Posted 12 Aug 2010 , 5:36pm

Thank you all for taking the time to respond. It looks like a split decision! LOL The batter seemed a little more to the thin side so I tossed my mini chips in flour, strained them through a slotted spoon and added them to the batter. It is in the oven now. I'll let you know MY results. Thanks again! icon_smile.gif

JaeRodriguez Posted 12 Aug 2010 , 6:06pm

Let us know! I've never not tossed after that sinking disaster (and btw, I didn't see that you said mini's I was using regular sized chips).

I like details by dawn's idea, "I'm gonna get both of 'em, to make sure I got the right one!"

:]]

mmgiles Posted 12 Aug 2010 , 6:17pm

The Betty Crocker chocolate one is called Triple Chocolate Fudge. That's what I use for a chocolate cake and everyone loves it (unless they want a german chocolate).

deMuralist Posted 12 Aug 2010 , 6:21pm

I use mini's (a scant 3/4 C in a regular batch of batter-I use scratch) and toss in a bit (about a tsp) of the dry mix. Not sure it makes a big difference, but it certainly doesn't hurt.

crisseyann Posted 13 Aug 2010 , 12:47am

Well, it didn't quite work out how I had hoped. icon_sad.gif I tosed the mini-chips lightly with flour and gently mixed them into my batter (French Vanilla), baked as usual. When I leveled the cake before removing from the pan, I could see maybe 4 or 5 chocolate chips on the surface. The dang things sunk!

When I plopped my cake out of the pan after cooling 10 minutes, about a 5 inch piece stuck to the edge where it looked like a bunch of the chips collected. I was able to pop the stuck piece out of the cake in one piece and spackled it with my crumbcoat, so that's not a big deal.

However, it looks like all the chips will be on the upper part of the layer. LOL Next time, I will omit the flour from this recipe. Thanks to everyone who offered me advice. It was truly appreciated. icon_smile.gif

JaeRodriguez Posted 13 Aug 2010 , 1:14am

So they sank with the flour! :[ I'm sorry!

crisseyann Posted 13 Aug 2010 , 1:38am

Oh no no no! Don't be sorry! What works for one may or may not work for another. I am very grateful to you and everyone else that responded to my question.

It was actually kind of funny slicing off that dome and seeing it so bare. LOL It's a shame I won't see it when it is sliced into. I WILL warn the girl I made it for to expect alot of chips near the surface.

JaeRodriguez Posted 13 Aug 2010 , 2:15am

Thank you, I felt bad for saying to do it and then it didn't work! :] At least yours didn't turn into a disaster mine was not usable after I didn't use the flour! Go figure! :]

Skidoochic Posted 13 Aug 2010 , 4:46pm

I am sorry it didn't work out for you. I have one friend who always wants a white cake with chocolate chips (like 6 times a year). I use the Nestle minis and throw them in the mixer with the cake mix, eggs, etc. They don't break up that much and I haven't had a problem. So, if you have to do this cake again, you might want to give this a try. Sorry I didn't see your post sooner.

mareg Posted 13 Aug 2010 , 5:05pm

do the mini chips do better with not sinking?

sweetiesbykim Posted 13 Aug 2010 , 5:07pm

I've used mini chips in my batter and they sank to the bottom, but still within the cake (not stuck to the bottom). I'm thinking it might have to do with the actual cake recipe. Because they don't sink in muffins, maybe the cake mixes and cake flour recipes are too light to hold the chips. Who knows!!

Skidoochic Posted 13 Aug 2010 , 6:16pm
Quote:
Originally Posted by mareg

do the mini chips do better with not sinking?




If you were asking me- they didn't sink. I have no idea why, but like I said I have made that cake (white with mini chocolate chips) probably 100 times and never had a complaint. HTH! icon_smile.gif

bsupkow Posted 16 Jul 2013 , 10:08pm

Other times I have reserved about a quarter cup of cake mix and tossed the chips in that and added them at the very end before putting cake in oven to bake.

magskhalil Posted 23 Dec 2013 , 1:46pm

AIt has to do with the actual cake batter. If it's not dense enough, the chips will sink. That happened to me when I used a white cake recipe with 5 egg whites and 1 whole egg. When I made a pound cake recipe, there was no sinkage. Live and learn, eh?

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