There is always time and room for chocolate
A funny yet true story. When I was16, Cristalle and I made a cake for a friends birthday (I am not going to say who because we are both still friends with this person) It was one of those betty crocker cakes where you follow step by step, and unless you don’t pay atleast like 75 percent of your attention to you, you can’t screw up. Cristalle and I were focus probably on the latest high school drama, and before we knew it we had to leave for our friends party, with an under cook cake. We covered and smoothered that cake in frosting, and we were on our way. We waited while people tried the cake before we had a piece. Everyone loved our under cooked cake, and no one found out until well now. I don’t even think we ate that cake.
I tell you this story to set up where I started to where I am now 8 years later. This week I made Chocolate Chip Yellow Cake. The reciepe started with just yellow cake I found online, but it seemed too simple. Plus I really wanted some chocolate chips. So I came up with Chocolate Chip Yellow Cake from scatch with a little help with some betty crocker frosting. I made sure to cook this one all the way. The yellow cake portion come from about.com
Chocolate Chip Yellow Cake
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla
- 3/4 cup milk
- 1 cup of chocolate chips
Preheat oven to 350°F. Grease and flour pan (cooking spray also does the job)
In bowl, combine flour, baking powder, and salt with a wire whisk. (a wood spoon works the same. My mother also suggested I buy a beater. She was shocked that I didn’t have one. I was shocked she think I would)
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth.
Bake Yellow Cake Recipe for 20 to 25 minutes. (I did about 30 minutes without buring it) Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.(this still melted the frosting still, but if you put it in the freezer then you might be alright)
You may not like cake, chocolate, or whatever, but with desert you can’t go wrong. Well actually can, but when done right, desert can always put a smile on your face and belly. I think my cake could have been more fluffy had I had the right equipment, maybe more milk, or make more chocolate. Thank you for those sending in recipes, and keep sending them. Below is my dad’s review of the cake.