Ok, I made the Stacy's Chocolate Chip cake out of the cake mix doctor book, but I made some minute changes to it as well as make it a double batch, and both of my cake mixes had pudding in it...Below is what I used and what I did..
Cake was mixed in a KitchenAid Stand mixer and baked in 325'F oven
1* 18.25oz Pillsbury Moist Supreme Classic Yellow now with double pudding
1* 18.25oz Betty Crocker Super Moist Yellow with 1 cup of pudding in the mix (what the box said on it)
1 oz Baker's Semi-Sweet Baking Chocolate, grated
1 5.1oz Vanilla Jello instant pudding and pie mix
1 cup of vegetable oil
1 cup of butter, melted
9 large eggs
2 cups of whole milk
2 cups generic semi-sweet chocolate chips
1) Pour cake mix into the mixing bowl, blend on 1st speed setting for 15 seconds to remove large lumps
2) Add pudding mix, vegetable oil, melted butter, eggs, and milk. Mix on 1st speed setting for 1 minute
3) Turn off mixer, scrape sides and bottom of bowl. Add grated chocolate. Mix batter on 2nd speed setting for 2 minutes.
4) Turn off mixer, remove bowl from stand mixer and fold in chocolate chips. Pour into prepared pans no more than 1/2 way full.
The batter was enough to fill 1*11x15 sheet cake pan, 1*5x2" round, 1*4x2" round, 1*3x2" round, 1*2x2" round, and 1*9x2" Heart.
The batter was as dense as the Bride's White Cake that I made (which has all butter in it), rises quite well, and should be bake 3-5 minutes longer after the cake has tested as being done. I always set my timer for 25 minutes and then keep adding 5 minutes additionally as needed. I would bake this cake a little longer so that the chococalte chips set up well in the baking process. Since the batter was denser the chips did not all sink to the bottom.
1) I was baking cakes until 12:50AM CST (US) because I did not get started until after 9:30PM due to a family issue with my mom and her cat.
2) I only used 1 oz of baking chocolate because I was tired and did not feel like grating 4-8 oz of baking chocolate by hand, I also only had 2oz of baking chocolate on hand and did not want to grate a bunch of chocolate chips to make up the difference.
3) I used 9 eggs only because one of my "large" eggs was not so large.
4) The sheet cake was done after 35 minutes, but I would have baked for 40 minutes and I think I would have been happier.
5) I used Ladycake's technique of using parchment paper on the bottom and using cake release on the sides, which I also sprayed the sides with Original Pam spray. Wow is that nice
- no more bottoms stuck partially to the pan.
6) After removing the pans out of the oven, allow the cake to cool in the pan for 10 minutes before removing from the pan.
7) Don't fill 2" pan any higher than halfway, this batter rises pretty good.
8- I stuck a coated metal flower nail in the middle of the sheet cake pan to help the cake bake better.
I also made the Bride's Cake (double batch) and had that bake up pretty good.