This cake recipe came from one of Grandma Alberta Stewart's best college friends. When one of the visits between their families coincided with a birthday, this was the cake she served. It has been a Stewart family favorite ever since... probably around 40 years. I made it last week for Andrew's birthday, and thought I would share the recipe and the tricks to this yummy dessert.
Melt one stick of margarine in the microwave.
Sprinkle liberally with semi-sweet chocolate chips. I have found that more chocolate chips makes the cake come out better. Which follows a well known theory that chocolate makes everything a little bit better. Of course.
Prepare a devil's food cake mix according to package instructions. I always use Duncan Hines. I think it is the best.
Spread batter to the edges of the pan to cover the chocolate chips. Bake according to package instructions (350 degrees for about 30 minutes).
When the cake comes out of the oven, immediately invert pan onto serving dish. Allow a few minutes for the chips to settle on the cake, and then remove pan.
I use two potholders (the pan is hot!) and two spoons to slowly lift the pan off. I tip the pan back and forth a few times to allow any chips in the pan to fall onto the cake.
It is delicious served with vanilla ice cream, and Jonathan thinks it's better the second day. It's a very simple cake with delicious results.