Hey there...

I have a customer requesting a white cake with choc chips. Do I just add the choc chips to the white batter? I know to coat the chips in flour so they don't sink, but will it work with choc chips in a white batter? For some reason it makes me nervous it'll be wrong!

Thanks for your help...

ColieB

I know there is a chocolate chip cake mix that is a white cake base, but I am assuming you would rather go scratch. How about using the little bitty chocolate chips. Maybe they won't melt as much and make a gooey mess. Just a thought. Surely someone else can answer this better, so here's a bump for ya!

I've done a number of chocolate chip cakes and I always use the mini choc chips. I've added them to white, french vanilla and yellow (box cakes as well as scratch) without any problem, and I've never coated them w/ flour and didn't have any sinkage issue. Good luck!

BUMP...........

This scratch Chocolate Chip cake recipe is INCREDIBLE: http://www.cakecentral.com/cake_recipe-2054-30-Chocolate-Chip-Cake.html I've made it with mini and regular chips (and a combo of them) and it's been awesome both ways. I think I prefer the mini, though.