Chocolate Chip Cake Betty Crocker 1969 Recipes

CHOCOLATE CHIP SNACK CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
• In large bowl, beat cake mix, water, sour cream, butter and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Spread in pan.
• Bake 9-inch pan 22 to 28 minutes, 8-inch pan 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small microwavable bowl, microwave 1/2 cup of the chocolate chips and the oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Sprinkle with remaining 1/4 cup chocolate chips. Store loosely covered.

CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE

Steps:

• Heat oven to 375 degrees.
• Mix thorougly shortening, butter, sugars, eggs, and vanilla.
• Stir in remaining ingredients.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake 8 to 10 minutes or until light brown.
• Cool slightly before removing from baking sheet.
• *If using self-rising flour, omit baking soda and salt.

CHOCOLATE CHIP CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
• In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
• In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.
• Store loosely covered in refrigerator.

CHOCOLATE CHIP CAKE BETTY CROCKER 1969

Steps:

• see above recipe in three parts cake caramel filling chocolate topping

NUTTY CHOCOLATE CHIP PICNIC CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Mix chocolate chips, brown sugar and pecans; set aside.
• Bake and cool cake as directed on box for 13x9-inch pan--except sprinkle chocolate chip mixture on batter in pan before baking.
• Store tightly covered.

CHOCOLATE CHIP-CARAMEL POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle with chocolate chips; press gently into batter.
• Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Spray meat fork or other long-tined fork with cooking spray. Poke warm cake every inch with fork tines. Pour caramel topping over cake. Cool completely, about 1 hour.
• In medium microwavable bowl, microwave frosting 15 to 30 seconds; stir until very soft. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut tip off 1 corner of bag. Drizzle frosting across top of cake. For easy cutting, dip knife in hot water. Store covered.