JA
10-02-2005, 06:29 PM
I made a new recipe that I want to share. The notes about it being good for bake sales appealed to me. I didn't have sour cream for my last bake sale so I couldn't make it, but I wanted to try it before I have to bring this library book back. I'm so glad I did! However, it will be for bringing elsewhere or selling, because it's certainly not "light", and I can't have this in the house :rolleyes:
Here's the recipe:
* Exported from MasterCook *
Chocolate Chip Cake
Recipe By :Kathleen King - Tates bakeshop cookbook
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1 teaspon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter -- salted, softened to room temp
3/4 cup sugar
1 1/4 cups light brown sugar -- firmly packed
1 tablespoon vanilla
4 eggs
2 1/2 cups semisweet chocolate chips
1 cup sour cream, light
3 tablespoons heavy cream
Preheat oven to 350. Grease a 13/9 inch pan. Set aside.
In a medium bowl, combine flour, baking powder, salt and baking soda. Set aside.
In a bowl with an electric mixer, cream the butter til it's light and creamy, about 4 minutes. Add the sugars and mix well. Add the vanilla and mix. Add the eggs, one at a time, mixing them well and scraping down the sides of the bowl after each addition.
Remove 1/4 cup of the flour mixture and toss it with the chocolate chips in a seperate bowl. This keeps the chips from sinking to the bottom of the cake. Set it aside.
Add the ramaining flour mixture alternately with the sour cream in three stages, beginning and ending with the flour. Mix in the heavy cream. Stir in the chocolate chip mixture.
Spoon the batter into the prepared pan and spread it evenly.
Bake the cake for 55 minutes or until a cake tester or toothpick comes out clean.
Description:
"a very simple moist sweet cake for picnics, breakfast or church bake sales. There is no need for an icing, and it transports well"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 427 Calories; 22g Fat (44.8% calories from fat); 6g Protein; 56g Carbohydrate; 2g Dietary Fiber; 89mg Cholesterol; 330mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 1/2 Other Carbohydrates.
Here's the recipe:
* Exported from MasterCook *
Chocolate Chip Cake
Recipe By :Kathleen King - Tates bakeshop cookbook
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1 teaspon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter -- salted, softened to room temp
3/4 cup sugar
1 1/4 cups light brown sugar -- firmly packed
1 tablespoon vanilla
4 eggs
2 1/2 cups semisweet chocolate chips
1 cup sour cream, light
3 tablespoons heavy cream
Preheat oven to 350. Grease a 13/9 inch pan. Set aside.
In a medium bowl, combine flour, baking powder, salt and baking soda. Set aside.
In a bowl with an electric mixer, cream the butter til it's light and creamy, about 4 minutes. Add the sugars and mix well. Add the vanilla and mix. Add the eggs, one at a time, mixing them well and scraping down the sides of the bowl after each addition.
Remove 1/4 cup of the flour mixture and toss it with the chocolate chips in a seperate bowl. This keeps the chips from sinking to the bottom of the cake. Set it aside.
Add the ramaining flour mixture alternately with the sour cream in three stages, beginning and ending with the flour. Mix in the heavy cream. Stir in the chocolate chip mixture.
Spoon the batter into the prepared pan and spread it evenly.
Bake the cake for 55 minutes or until a cake tester or toothpick comes out clean.
Description:
"a very simple moist sweet cake for picnics, breakfast or church bake sales. There is no need for an icing, and it transports well"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 427 Calories; 22g Fat (44.8% calories from fat); 6g Protein; 56g Carbohydrate; 2g Dietary Fiber; 89mg Cholesterol; 330mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 1/2 Other Carbohydrates.