Recipes Made with Cake Mixes
Chocolate Chip Sour Cream Cake
with Custard Sauce
Ingredients
Cake
- 1 (18.25 ounce) box devil's food cake mix*
- 1 cup water
- 1 cup sour cream
- 1/3 cup oil
- 3 eggs
- 1 cup miniature chocolate chips
Custard Sauce
- 2 cups milk
- 3 eggs, well beaten
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Instructions
- Grease and flour** a 9 x 13-inch pan. Heat oven to 350 degrees F.
Cake
- Combine cake mix, water, sour cream, oil and eggs and beat at low speed until moistened. Beat for 2 minutes at high speed.
- Stir in chocolate chips. Pour batter into pan.
- Bake for 45 to 55 minutes or until cake springs back when touched lightly in center.
- Serve cake slightly warm or cool with Custard Sauce.
Custard Sauce
- Combine milk, eggs, sugar and salt. Blend well. Cook over medium-low heat until mixture coats the back of a spoon; stir constantly. Do not boil. Custard sauce needs slow cooking. It will curdle if boiled. Remove from heat; stir in vanilla extract.
- Refrigerate until serving time.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!