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Adding chocolate chips to a cake mix, help please

post #1 of 24
Thread Starter 
I am making a chocolate chip cake at someone's request and I could have SWORN Betty Crocker sold a chocolate chip cake mix. I can't seem to find one after running to all the grocery stores in my area.

Has anyone added mini chocolate chips to a cake mix (I'm thinking French Vanilla) with any success? Do you coat your chips in flour to prevent sinkage? Any help would be greatly appreciated. I need to make this cake today. TIA!
Friends don't let friends buy grocery store cakes.
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Friends don't let friends buy grocery store cakes.
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post #2 of 24
I definitely would coat in flour, the one time I didn't I had a big goopy bottom in the cakepan!
post #3 of 24
Use them all the time, just mix them in the batter and bake like normal! icon_biggrin.gif
post #4 of 24
Toss lightly in flour. icon_wink.gif That will prevent sinking.
post #5 of 24
Do you put anything on them before you coat them in flour?
Mare
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Mare
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post #6 of 24
I agree will all suggestions above. I have used minis with and without flour with similar results = evenly dispersed (unless it's a thin batter, then use flour). Anything larger, definitely go with the flour trick.
post #7 of 24
I've never had a problem with them sinking. I always use the mini chips
post #8 of 24
I'm getting ready to do the same thing with m&m's. I bought the mini's and did a test cake by coating them with flour and spreading them on top then kinda banging the pan a little. They all ROSE to the top and stayed on top. I don't think I needed to roll them in flour. I want them evenly dispursed throughout the cake.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #9 of 24
Betty Crocker has a chocolate cake mix with little chips in it...it's called Triple Fudge or something like that. It's delicious, but won't help if you are looking for a yellow or white mix.
post #10 of 24
I usually toss 1/2 my choc chips in flour and add the other half as is, then lightly stir. I'm not sure exactly why I do it, but it always turns out perfectly, so I don't stray from it. Good luck!
I hate people.
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Everyone.
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I hate people.
Not just you.
Everyone.
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post #11 of 24
Thread Starter 
Thank you all for taking the time to respond. It looks like a split decision! LOL The batter seemed a little more to the thin side so I tossed my mini chips in flour, strained them through a slotted spoon and added them to the batter. It is in the oven now. I'll let you know MY results. Thanks again! icon_smile.gif
Friends don't let friends buy grocery store cakes.
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Friends don't let friends buy grocery store cakes.
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post #12 of 24
Let us know! I've never not tossed after that sinking disaster (and btw, I didn't see that you said mini's I was using regular sized chips).

I like details by dawn's idea, "I'm gonna get both of 'em, to make sure I got the right one!"

:]]
post #13 of 24
The Betty Crocker chocolate one is called Triple Chocolate Fudge. That's what I use for a chocolate cake and everyone loves it (unless they want a german chocolate).
post #14 of 24
I use mini's (a scant 3/4 C in a regular batch of batter-I use scratch) and toss in a bit (about a tsp) of the dry mix. Not sure it makes a big difference, but it certainly doesn't hurt.
"Before you criticize someone, walk a mile in their shoes; that way when you criticize them you will be a mile away and have a new pair of shoes."
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"Before you criticize someone, walk a mile in their shoes; that way when you criticize them you will be a mile away and have a new pair of shoes."
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post #15 of 24
Thread Starter 
Well, it didn't quite work out how I had hoped. icon_sad.gif I tosed the mini-chips lightly with flour and gently mixed them into my batter (French Vanilla), baked as usual. When I leveled the cake before removing from the pan, I could see maybe 4 or 5 chocolate chips on the surface. The dang things sunk!

When I plopped my cake out of the pan after cooling 10 minutes, about a 5 inch piece stuck to the edge where it looked like a bunch of the chips collected. I was able to pop the stuck piece out of the cake in one piece and spackled it with my crumbcoat, so that's not a big deal.

However, it looks like all the chips will be on the upper part of the layer. LOL Next time, I will omit the flour from this recipe. Thanks to everyone who offered me advice. It was truly appreciated. icon_smile.gif
Friends don't let friends buy grocery store cakes.
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Friends don't let friends buy grocery store cakes.
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