Gluten-Free Easy No-Mixer Chocolate Chip Cake
A moist chocolate cake enriched with pudding mix and sour cream, topped with an unusual cooked milk gel frosting. This crowd-pleasing dessert combines the convenience of cake mix with homemade touches like mini chocolate chips and a unique butter-sugar frosting that requires cooking milk with cornstarch. Perfect for potlucks or family gatherings when you want impressive results without complicated techniques. The hand-mixing method and cooked frosting set this version apart from typical boxed cake recipes.
Ingredients
- 1 box chocolate cake mix, 18 ounce
- 5 ounces chocolate instant pudding
- 1 cup sour cream
- 1 cup oil
- ½ cup warm milk
- 4 eggs
- 1 cup mini chocolate chip
- 3 ½ tablespoons cornstarch
- 2 cups milk
- 1 cup margarine
- 1 cup butter
- 2 cups white sugar
- 1 teaspoon vanilla
Instructions
- 1
Beat cake ingredients by hand without using electric mixer
- 2
Pour batter into prepared 9x13 pan
- 3
Bake until done
- 4
Whisk cornstarch into cold milk in deep glass bowl
- 5
Microwave on medium high heat, whisking often, until mixture boils
- 6
Cook until thick, then set aside to cool
- 7
Beat margarine, butter, sugar and vanilla until smooth
- 8
Add cooled gel mixture and beat until set
- 9
Frost cooled cake and garnish with almonds and drizzled chocolate if desired
Tips
Ensure the milk gel cools to spreadable but not pourable consistency before adding to frosting
If gel becomes too thick, whisk in warm milk gradually until smooth
Hand mixing prevents overmixing and keeps cake tender
Good to Know
Cover and refrigerate up to 3 days due to dairy frosting
Cake can be baked 1 day ahead, frosted day of serving
Serve at room temperature for best flavor and texture
Common Mistakes
Cook milk gel to proper consistency to avoid runny frosting
Cool gel completely before adding to prevent melting butter mixture
Substitutions
FAQ
Can I use an electric mixer for the cake batter?
The recipe specifically calls for hand mixing, which prevents overmixing and keeps the cake tender. Using a mixer may result in a tougher texture.
What if my milk gel becomes too thick?
Gradually whisk in warm milk until it reaches the right consistency - firm enough not to pour but soft enough to spoon out easily.
How long will this cake keep?
Store covered in refrigerator for up to 3 days. The dairy-based frosting requires refrigeration but bring to room temperature before serving.