Ingredients with Measurements:
- 1 box of chocolate cake mix
- 1 cup of water
- 1/2 cup of vegetable oil
- 3 eggs
- 1 tub of Cool Whip
- 1/2 cup of chocolate chips
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix with an electric mixer until well combined.
3. Pour the batter into a greased 9x13 inch baking pan.
4. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
5. Let the cake cool completely.
6. Spread the Cool Whip over the top of the cooled cake.
7. Sprinkle the chocolate chips over the Cool Whip.
8. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 330
Fat: 17g
Saturated Fat: 4g
Cholesterol: 47mg
Sodium: 370mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 28g
Protein: 3g
Substitutions for ingredients:
- You can use any flavor of cake mix instead of chocolate.
- You can use any type of chocolate chips or omit them altogether.
Variations:
- Add a layer of sliced strawberries or raspberries between the cake and Cool Whip.
- Use a different flavor of Cool Whip, such as vanilla or strawberry.
- Top with additional toppings, such as chopped nuts or sprinkles.
Tips and tricks:
- Make sure the cake is completely cooled before adding the Cool Whip.
- Store any leftovers in the refrigerator.
Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
The cake can be served cold or at room temperature. If you prefer it warm, you can microwave individual slices for 10-15 seconds.
Presentation ideas:
Serve the cake on a platter or cake stand. You can also decorate the top with additional chocolate chips or whipped cream.
Garnishes:
Chocolate chips, whipped cream, or fresh fruit.
Pairings:
Serve with a glass of cold milk or a cup of coffee.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the cake is not cooked through, bake for an additional 5-10 minutes.
- If the Cool Whip is too soft, refrigerate it for 30 minutes before spreading it on the cake.
Food safety advice:
Make sure to store any leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Cool Whip was introduced in 1966 as a whipped topping alternative to traditional whipped cream.
Flavor profiles:
Chocolate, creamy, sweet.
Serving suggestions:
Serve the cake as a dessert after a family dinner or at a potluck.
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