Boog’s Chocolate Chip Cake

This chocolate chip cake has been in the family for years. Matt’s grandmother, Boog, started making this cake for Matt’s dad (Tony) when his parents were dating.  She got the recipe from a lady at church who regularly made this cake for her husband and Tony to enjoy at work. Tony had told her it was “the best cake in the entire world,” and so the lady told Boog that she must start making it.

Thirty years later, Boog is still making this cake and we all just love it! This is now known as Boog’s “go-to-cake” and she brings it to every church luncheon, friend/family get-together or special event.

One of those special events happens to be trips to our family lake house….

Enjoying the sun set over the lake
Two weekends ago, we headed to the lake to enjoy Memorial Day with the family. We had a houseful! My parents, my sister, her fiance, my sister-in-law, her two kids and husband, my husband, my husband’s parents, and his grandparents were all in attendance. Of course, Boog brought her famous chocolate chip cake, which was devoured in less than 2 days!
This cake may have been in the family for 30 years, but since I haven’t been around that long, I immediately think of the lake house when someone says “Boog’s chocolate chip cake”.
Family Lake Trip 2010

Memorial Day Lake Trip 2012
Now let’s talk taste: Boog’s chocolate chip cake is loaded with chocolatey deliciousness! When you cut open the cake, you immediately see chocolate swirls from the syrup. In addition, nearly every bite is loaded with chocolate chips. Finally, the cake is extremely moist. I am a huge icing person because a lot of times, cakes I eat tend to be on the dry side. Not this one….you don’t even need icing! (However, originally this cake came with a chocolate frosting recipe on top, so feel free to add it. Boog has never made it with icing, so I don’t miss it.) Enjoy!
 

Boog’s Chocolate Chip Cake
Ingredients
1 package butter recipe cake mix
1 small package instant vanilla pudding mix (3 oz.)
1 (8 oz.) sour cream
1/2 cup Wesson oil
4 eggs
8 oz. chocolate syrup
1 cup chocolate chips

Directions
1. Mix together the cake mix, vanilla pudding mix, sour cream, oil and eggs.
2. Fold in the chocolate syrup and chocolate chips.
3. Pour into a greased Bundt pan.
4. Bake at 350 degrees F for 55 minutes.

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