Chocolate Chip Cake (Mint optional)

Did you know that today is National Chocolate Cake Day? That’s right, January 27th is the day. The day you have a legitimate excuse to eat chocolate cake. :)

Today I’m sharing a super easy cake recipe with you that I found on Annie’s Recipes. Funny thing is, it’s not a chocolate cake! But, it does contain chocolate, so I think it counts anyway.

This was delicious! It has a wonderful caramel type flavor from the dark brown sugar, and a really nice chewy-crunchy edge. Yum!

My recipe notes:
I wanted to use up a bag of Andes Mint Chips that I had, so instead of the semisweet chocolate, I used those. I THOUGHT I measured according to the recipe, but while typing this up I realized that I used way more than what was called for! No worries though, it all worked out. I sprinkled the remaining chips on the top of the hot cake when I took it out of the oven. I waited a few minutes, then spread the melted chips around for a thin glaze. I also used butter flavored shortening instead of regular shortening and buttermilk instead of milk. Those were my changes. I’ll give you my adapted recipe below, you can click over to Annie’s at the link above for the original.

ANOTHER DELICIOUS IDEA >>  Fresh Sour Cherries & Cherry Almond Cake

Also below, in honor of Chocolate Cake Day, I am including links to a few chocolate cakes on this blog. Hope you enjoy the day!

Mint Chocolate Chip Cake
adapted from Annie’s Recipes

[printable version]

2 cups flour
1 cup dark brown sugar, packed
1/2 cup granulated sugar
3 tsp baking powder
1 tsp salt
1/2 cup butter flavored shortening
1 1/4 cups buttermilk
3 eggs
1 bag of Andes Creme de Menthe Baking Chips, separated

ANOTHER DELICIOUS IDEA >>  TWD: Caramel Chocolate Topped Brownie Cake (no nuts)

Preheat oven to 350 F. Grease and flour a 13x9x2 baking pan. Combine all ingredients (except chopped chocolate) into a large mixer bowl. Blend 30 seconds on low speed, then beat on high for 3 minutes. Fold in 1 1/2 cups of the mint chips, reserve the rest. Bake 45 minutes. Remove cake from oven and sprinkle remaining mint chips evenly over the top. Wait a few minutes for them to melt, then spread evenly across the top of the cake. Let cool on a wire rack.

Other Chocolate Cakes to try!

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  1. Katrina says

    You. are. killing. me. here! I'd like a slice of each. I've done that Andes Mint thing with brownies before–it's so good!

  2. Bridgett says

    Yay! I always want another excuse to enjoy some chocolate cake, especially a delicious minty one. Mint and chocolate is probably my favorite combo so this one is definitely worth trying!

  3. Sinful Southern Sweets says

    Chocolate Heaven! I cannot believe I missed a national cake day. What a waste! Maybe I should make up for it tommorrow:)

  4. Debbie says

    I didn't know it was Chocolate day…and didn't even realize we had one! The cake looks super. I love your changes, sounds great!!!

  5. cookies and cups says

    Cake day? Glad I didn't know about that, phew! I would have blown my whole weight watchers week ;)
    This looks awesome, I'll leave out the mint, but another one to bookmark! Thanks!

  6. biz319 says

    I just made a chocolate cake with chocolate frosting last night and thought of you because its so rare that I bake!

    It was for my neighbors birthday, and when I told my husband that I was making chocolate cake, he said "you'd better make one for the house for quality control!"

    They both said it was amazing – my secret ingredient was mayo in the batter – so moist!

    Hope you have a great weekend!

  7. Mandy says

    mmmm….I've made the sheet cake and can vouch that it's awesome. Can't wait to try the others!! Thanks for sharing these.:)

  8. Mags says

    Mint and chocolate… my favorite flavor combination. I'd have to eat the entire cake myself however, because no one else here feels the same way I do!

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