I know many of y’all are shaking your heads and laughing once you opened this post and saw what kind of recipe it was. And it really should be no surprise. You know how much I love to jazz up boxed cake mixes. This is actually a pretty old recipe. I don’t know how long it’s been around but I started making it years ago when my husband and I were first married. It’s a recipe that was on the back of a Betty Crocker cake mix box once upon a time. You’ll notice though that I’m using a Duncan Hines Cake mix here. I think Duncan Hines cake mixes are probably my favorite. Although, I do enjoy Betty Crocker, especially the Dark Chocolate Fudge cake that they make. But for most things, I’m partial to Duncan. This is a cake that seems to appeal to everyone. We all have a soft spot for chocolate chip cookies and this cake combines all the fun flavors of a favorite cookie and rolls it into a cake. And, of course, it is so easy to make. And if you make it for friends, it will get gobbled up in no time!
Ingredients:
1 cup mini semisweet chocolate chips
1 box white cake mix
ingredients needed to make cake; egg whites, oil and water
1/4 cup chocolate syrup
1 tub vanilla frosting
Directions:
Preheat oven to 350F degrees. Spray 9×13 baking pan with nonstick cooking spray. Prepare cake mix according to package directions. Set aside one cup of the prepared batter into a separate small bowl. Add in 3/4 cup mini chocolate chips to remaining batter.
Add 1/4 cup chocolate syrup to the one cup of prepared batter you set aside. Stir until combined.
Pour chocolate chip cake batter into baking pan
Drop chocolate cake mix batter onto chocolate chip cake batter. 6 (or so) circles should do it.
With a knife, start swirling the two batters together, making S-shaped curves.Don’t go too crazy swirling here. You don’t want the white batter to turn chocolate-y. You just want a marble effect.
Bake for about 34-38 minutes until toothpick inserted comes out clean. Allow to cool completely.
Add remaining 1/4 cup chocolate chips to frosting.
Stir until combined.
Spread frosting on top of cooled cake.
And serve. For a little extra fun, drizzle some chocolate syrup on top of each slice!
Cook’s Note: Only use mini chocolate chips for this. If you use the regular-size chips, they will just sink to the bottom.
Chocolate Chip Swirl Cake
Print Pin RatePrep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 500kcal
Ingredients
- 1 cup mini semisweet chocolate chips
- 1 box white cake mix
- ingredients needed to make cake; egg whites, oil and water
- 1/4 cup chocolate syrup
- 1 tub vanilla frosting
Instructions
- Preheat oven to 350F degrees. Spray 9 x 13 baking pan with nonstick cooking spray.
- Prepare cake mix according to package directions.
- Add in 3/4 cup mini chocolate chips to batter.
- Set aside one cup of the prepared batter into a separate small bowl.
- Add 1/4 cup chocolate syrup to the one cup of prepared batter you set aside.
- Stir until combined.
- Pour white chocolate chip cake batter into baking pan.
- Drop chocolate cake mix batter onto white chocolate chip cake batter.
- With a knife, start swirling the two batters together, making S-shaped curves.
- Bake for about 34-38 minutes until toothpick inserted comes out clean.
- Allow to cool completely.
- Add remaining 1/4 cup chocolate chips to frosting. Stir until combined.
- Spread frosting on top of cooled cake.
Notes
For a little extra fun, drizzle some chocolate syrup on top of each slice!
Nutrition
Calories: 500kcal
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Maureen says
How easy is this? Looks great.
Amanda says
I WILL be making this on Wednesday, when I am off! Can't wait…… LOOKS YUMMY as always. Amanda
Tina says
This was a fabulous cake! Yummy!
Jacelyn says
My 2 year old Sophie and I love making your cakes every Monday. Thank you so much for sharing these great easy recipes! Do you think one could just add some cocoa powder to the reserved batter to cut down on the sugar a bit?
Renee says
I love doctored box cake recipes and the creativity that people have with them. I absolutely love your idea and I'm going to save it to try!
Micha says
There is nothing wrong with boxed cake mixes. I use 'em all the time when I make cakes.
I have a feeling the auntlings would love this cake and would love to help their aunt make it.
Kiri W. says
Mmmmmmm, this looks to die for! Love how simple it is to make, too 🙂
The Country Cook says
Jacelyn, you could definitely use some cocoa powder instead of the chocolate syrup in this. 🙂
Emily A Perfect Pantry says
Making me very hungry!
Sandra says
This looks delicious! If I use a box mix I'll buy my store brand (Meijers) or Duncan Hines. Looking forward to trying your recipe.
Annie Oakley's Kitchen says
This is a pretty awesome recipe! I just love your doctored up cake mixes!
Andrea {From the Bookshelf} says
Brandie, nothing funny about a cake that looks that good!
Marsha says
Oh Honey – not only did I laugh when I saw the title of your post…I laughed even more to read your opening line! 😀 One thing for sure…YOU ARE CONSISTENT! =) This sounds fabulous…I have a pantry full of cake mixes…I'm gonna 'study' your cake posts and try several soon. SO glad you shared…have a good day Friend. XO
kellisretrokitchenarts says
I'm with you! I love a good recipe starting with a boxed cake!
Georgia says
This cake looks so wonderful. Cannot wait to make it and eat the whole thing! Come visit us. We have some terrific things to share this week.
Jennie @themessybakerblog says
There's nothing wrong with "jazzing" up a boxed cake mix. This cake looks so tasty. Thanks for sharing.
Winnie says
Great looking cake!
I wish I could have a slice or two (or three….) right now!:)
Billie says
I'm definately saving this recipe! Looks delicious!
Grace Lynn says
Thank you for another delicious-looking creation! I, too, prefer to use Duncan Hines mixes in my baking–I feel they are moister, and more flavorful—my opinion. Thanks for making it so acceptable to use boxed mixes in making delicious things for our loved ones. I admire your crativity and inventiveness. Thanks for sharing!
Marilyn says
I have your marbled gooey cake in the oven now…..and then I found this to make next. I am from st Louis and do like the gooey butters, but this looks good too, so I will do this tomorrow. What a great way to use the chocolate mixed with the cream cheese or frosting. A new trick for a old baker, thanks
Susan says
I just tried this! It was so easy and so delicious! Thanks so much for sharing.
Randy says
Could you use like 8 or 9 inch round cake pans to layer cake with some milk chocolate frosting with chocolate chips. In-between the layers them use vanilla frosting on top and sides ? Or does it have to be done on a 9 x 13 pan
Brandie says
Of course you could 🙂
Nikki says
Made this and it turned out wonderful. I did add a 1/4 of 8oz package of cream cheese to frosting. It is a keeper of a recipe.
Thanks ????