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

Also using the mini chocolate chips helps too, they dont' seem to sink as bad...I think it's because they are so small they are not that heavy.

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