I have an order for a yellow cake with chocolate chips. I'm going to use a box cake with the extender. I've heard of people covering the chips with flour first. It's supposed to keep them from sinking in the batter while baking. Or, do I just put the chips in?
I toss the chocolate chips in a bit of flour before adding to the batter. It DOES help them from sinking to the bottom. HTH
I have used chocolate chips (regular size) many times in my boxed cake recipes. I think by using a small box of instant pudding in the recipe helps to suspend the chocolate chips.
My experiences with the mini chips is that they tend to melt.
I know you have probably already made your cake, but I just found this forum yesterday. I am looking forward to reading and learning so much from this site.
darkchocolate
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