CHOCOLATE CHIP CAKE
Provided by judith
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F/180°C. Grease a 9x5-inch loaf pan. Set aside.
- In a medium bowl sift together flour, baking powder, and salt. Set aside.
- Note: In this step it's possible to whisk the ingredients in the same order with a hand whisk instead of using a mixer. Mixing the ingredient slowly and with the paddle attachment in the mixer gives the cake a more 'cakey', light texture. In this case there's no need to mix for a few minutes, mix only until the ingredients are combined.In a medium bowl using a mixer fitted with the paddle attachment, beat butter, oil, and sugar on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk (or sour cream/heavy cream) in 2 additions, starting and ending with the flour. Mix in chocolate chips. Once all is added, be careful not to overmix the batter.
- Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly while baking, cover pan loosely with aluminum foil. Allow cake to cool completely on a wire rack.
- Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.
BANANA CHOCOLATE CHIP CAKE
This recipe makes a delightful banana cake packed with chocolate chips for a delightful way to enjoy a classic flavor combination.
Provided by Debbie Menges
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix flour, sugar, baking powder and salt.
- In a separate bowl, combine bananas, egg, melted butter and milk.
- Stir banana mixture into flour mixture until blended. Be careful not to over mix.
- Stir in chocolate chips.
- Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)
Nutrition Facts : Calories 121.7 calories, Carbohydrate 17.2 g, Cholesterol 18.1 mg, Fat 5.8 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 60 mg, Sugar 9.7 g
CHOCOLATE CHIP CAKE
A super easy no frosting cake that is delicious warm from the oven. One of my family's favorite cakes of all time.
Provided by JEB7527
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Grease (not oil) a 13 x 9 pan.
- In large bowl, combine first 9 ingredients.
- Mix well by hand or use a mixer at medium speed for about 3 minutes.
- Pour half of the batter (about 2 1/2 cups) into the prepared pan.
- In separate small bowl, combine the sugar and cinnamon.
- Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter.
- Repeat with remaining batter, sugar mixture, and chocolate chips.
- Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 389.7, Fat 16.1, SaturatedFat 6.9, Cholesterol 59, Sodium 368.2, Carbohydrate 59.5, Fiber 1.5, Sugar 42, Protein 4.9
EASY CHOCOLATE CHIP CAKE
My mother used to make this recipe whenever we had company. It was legendary in our neighborhood. It is quick and delicious!
Provided by SJG3483
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Pour water over oatmeal and let stand for 10 minutes.
- Add sugars and margarine and mix well.
- Add eggs and mix.
- Add dry ingredients except chips and mix.
- Add 1/2 of the chocolate chips.
- Pour batter into greased 9x13 pan.
- Top with the remaining chocolate chips.
- Bake at 350°F for 40 minutes.
Nutrition Facts : Calories 409.6, Fat 13.8, SaturatedFat 6.2, Cholesterol 31, Sodium 268.2, Carbohydrate 71.6, Fiber 2.9, Sugar 50, Protein 5.2
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