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

1. Grease and flour** a 9 x 13-inch pan. Heat oven to 350 degrees F.

Cake

1. Combine cake mix, water, sour cream, oil and eggs and beat at low speed until moistened. Beat for 2 minutes at high speed.
2. Stir in chocolate chips. Pour batter into pan.
3. Bake for 45 to 55 minutes or until cake springs back when touched lightly in center.
4. Serve cake slightly warm or cool with Custard Sauce.

Custard Sauce

1. 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.
2. 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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!