CHOCOLATE CHIP CAKE

I LOVE Chocolate Chips. It’s a problem. Or is it? I miss and love Entenmann’s Chocolate Chip Crumb Loaf. While this recipe is lacking the crumbs (working on that) it’s taken me 4-5 bakes to finally get this recipe right. Yes, we’re using a pre-made cake mix but we’re completely ignoring the directions and changing the ingredients. I hope you’ll try this it’s so addictive.

INGREDIENTS

• 1 Package Bob’s Gluten-Free Yellow Cake Mix

• 1 Bag Semi-Sweet Ghiradelli Chocolate Chips

• 1/2 Cup Club Soda

• 1 Stick Organic Butter

• 3 Organic Eggs

HOW TO MAKE IT

Pre-Heat your oven to 350

Butter an 8x8 baking dish

Put 1/2 the package of Bob’s Gluten-Free Yellow Cake Mix in a bowl, add an entire bag of chocolate chips. Toss the chips around in the cake mix a few times to coat, then add the rest of the cake mix.

Then add 1/2 cup of club soda this will make the cake moist and fluffy. Don’t skip this step, I promise it’s a game changer.

Add 1 melted 1 stick of butter (make sure it isn’t too hot you don’t want to cook the eggs) and 3 beaten eggs.

Combine with a large spoon or fork - you don’t need a mixer.

Bake at 350 for 35-45mins

Stick a toothpick or chopstick in the center once it’s comes out clean the cake is done!