I read on here that chocolate chips like to sink down to the bottom of the cake. A few recommendations I remember reading were...like you mentioned, using small chocolate chips. The other I remember reading was to coat the chocolate chips in flour to keep them from sinking. But I have not tried this personally, so hopefully someone with experience will see the post and help ya=) Jen
I have made Chocolate Chip cakes several times. My recipe is scratch using a yellow cake and adding in the chips. For 8 cups of batter add 1 cup semi sweet chocolate chips. I use the regular size chips but you could use mini ones too. It is hard to torte but it is possible as I torte all of my cakes.
Jacqui
Oh, and I've never had a problem with them sinking.
Jacqui
I don't have a problem with the mini chips sinking and they melt into tiny bites of chocolate! The large ones get hard again and I don't care for the "mouth feel" in the cake. You can also toss them in a bit of the dry cake mix, then set aside until the end, when you add them after everything is mixed up.
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