I keep a little list on my iMac desktop of things I need to cook or bake so I could write a post. This vintage recipe for chocolate chip cake comes off that list. Originally from a little Pillsbury recipe book bought at the Marsh checkout titled "Winter Food for Friends". Pillsbury's little recipe books walked me through my early family years in the kitchen. I tore the page out of the book a couple of years ago when I culled my cookbook collection, so I'm not sure how long I've been baking chocolate chip cake. Best guess is at least 15 years. Vintage. Nothing tricky. Family friendly. Easy to transport. Good for bake sales. And let's not forget, delicious.
So, happy Teacher's Appreciation luncheon to all the CHS teachers. A little shout out to Jim Striesel, HiLite advisor, newspaper guru, journalism teacher of exceptional merit and one of Sara's favorites. Sara's tenure as Editor in Chief is coming to a close and I'm going to miss seeing her byline. Just today she learned she was awarded first place in "Opinions" by the Woman's Press Club of Indiana. We are very proud of her and very grateful for the opportunities she has had to learn and grow through her involvement with the HiLite. Check it out online. Fabulous website. Easier to read than the Indianapolis Star online and cheaper than the New York Times!
|chocolate chip cake in my silicone bundt pan|
1/2 C unsalted butter, softened
8-ounce cream cheese, softened (regular or 1/3 less fat)
1/2 C sugar
1/2 C packed brown sugar
1 tsp vanilla
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 C milk
1 C mini chocolate chips
Preheat oven to 350 degrees. Coat 12-cup bundt pan with cooking spray.
In a large bowl, beat butter, cream cheese and sugars until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Add flour, baking powder, soda and salt and mix until well combined. Stir in milk and chocolate chips. Batter will be very thick. Spread in prepared pan (I drop it in big scoops and spread it with my spatula). Bake for 30-40 minutes until tester in center comes out clean. Cool for 15 minutes in the pan. Invert onto cooling rack or serving plate to cool. Kind of yummy served warm with vanilla ice cream, but let it cool a bit before cutting or you will smoosh it!
|who knows why this happens? honest, I rotated it before exporting...|
anyway, here's what you need
|creaming butter, cream cheese and sugars|
|creamy goodness with the addition of the dry ingredients|
|ready for baking|