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Chocolate Chip Snack Cake. This is a lovely 8 X 8 cake that your family is going to fall in love with. The original recipe comes from an old friend of mine called Leona. I have known Leona for many, many years.
I met her the night before my middle son was born and he turns 40 this year, so that is how long Leona and I have been friends. A long, long time. I am so grateful that 40 years later we can still call ourselves friends.
I have to say that every single recipe that Leona shared with me became one of my tried and trues. She was and is an excellent cook, even at the ripe old age of 82!
The only thing I have changed with this through the years is to use butter instead of shortening, and to add a chocolate icing instead of the original vanilla butter cream. It really is a lovely cake. Nice and moist (dare I say) and yes, incredibly delicious.
When it comes to chocolate chip cake, this tasty cake sets the standard for everything else. Trust me on this!
As I said, the original recipe used a vanilla butter cream icing on top. It was really very good. I found that my family always enjoyed it more with a chocolate butter cream frosting, however and that is how we still enjoy it.
And its a no faff kind of a frosting as well. As simple as sifting some cocoa powder into a bowl, adding some butter and vanilla, a bit of milk, and beating it all together.
There is no messing about with melting chocolate or anything like that. Just measure, beat and spread. As they say easy peasy lemon squeezy.
A simple icing as befits a simple cake. Dessert doesn’t have to be complicated to be good! That’s my motto and I stand by it.
The cake itself mixes all together in one bowl. First you beat some butter and brown sugar together until light and fluffy. I like my butter to be at room temperature.
Actually I like all of my cake ingredients to be at room temperature. If your eggs are cold from the refrigerator, just fill a bowl with hot water from your sink. (Not boiling)
Add the cold eggs to the water and then leave them for a few minutes. Easy peasy, room temperature eggs.
Once you have that done, you beat the eggs in, one at a time. This helps to prevent the butter mixture from splitting and curdling.
If your mixture curdles, simply stir in a spoonful of the flour. It works a charm to bring it all back together. Just like magic.
I like to whisk all the dry ingredients together separately. Just to make sure that the baking powder and soda are mixed properly into the flour. Its a simple thing to do, and it can make a huge difference in your end result.
This is a really moist cake, due to the fact that it uses sour cream in the batter. This gets added alternately with the dry ingredients. You could also use yogurt if you don’t have any sour cream, plain, not flavored.
Once you have done that all you have to do is to add the chocolate chips and chopped nuts. I know you will get tired of hearing me say this, but I always toast my nuts first.
I repeat myself for the benefit of those who are coming here for the first time. I always, always toast my nuts first. And this isn’t just for baking either. Toasted nuts just taste . . . nuttier!
I do them a whole bag at a time. Simply spread them out on a rimmed baking sheet. Pop into a hot oven, about 375*F/190*C and toast them for about 5 to 8 minutes. You will know when they are done because they will smell nutty.
Let them cool before using. I store them in a zip lock baggie in the freezer. I can then just take out as many or as few as I need. Toasted nuts are great in any kind of baked good or even in salads.
They are even great to snack on. I love snacking on nuts. They are filled with fiber and vitamins and are quite good for you eaten in moderation.
As you can see the chocolate chips and nuts don’t sink to the bottom in this cake, but stay evenly distributed throughout that moist, beautifully crumbed cake.
I baked this cake today in my 8-inch square Laurel pink anchor hocking baking dish. I love these dishes. I have bought a couple of them for my hope chest for when I move into my own place. I bought mine at The Hudson’s Bay online store.
They had a good sale on and I purchased this, two pie dishes and a loaf pan. They are so very pretty, and I dare say they will come in very useful!!
I baked this cake for my father. He comes here to my sister’s home every day for his supper. He really looks forward to having something a tiny bit sweet at the end of his meal. His eyes light right up when you ask him if he wants something.
Being able to spend time with him is the silver lining in all of this horrible business I have been through during these past six months. I never thought I would be able to see him again, and just think, now I am baking cakes for him!
There is always a bright side to everything! Bake the cake for your family. I am positive they will enjoy it. Its been pleasing mine for 40 years!
Chocolate Chip Snack Cake
Yield: Makes 1 8-inch square cake
Author: Marie Rayner
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A simple and delicious cake that is easy to make and delicious!
For the cake:
1 1/2 cups (210g) plain all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup (120g) butter, softened
1 cup (200g) soft light brown sugar, packed
2 large free range eggs
1 tsp vanilla extract
1/2 cup (60g) sour cream
1/2 cup (80g) semi sweet chocolate chips
1/2 cup (60g) chopped toasted walnuts
For the frosting:
3 TBS butter, softened
1 1/3 cups (about 170g) sifted icing sugar
2 heaped TBS sifted cocoa powder
1/2 tsp vanilla extract
milk (about 3 TBS)
Preheat the oven to 350*F/189*C/ gas mark 4. Butter an 8 inch square baking dish/pan, and dust lightly with flour, shaking out any excess. Set aside.
Cream the butter and brown sugar together until light. Beat in the eggs, one at a time. Stir in the vanilla.
Whisk together the flour, baking powder, soda, salt and cinnamon. Add to the creamed mixture, alternating with the sour cream, until just combined. Stir in the chocolate chips and nuts.
Spread the batter in the prepared baking dish/pan.
Bake for 30 to 35 minutes until risen, golden brown and a toothpick inserted in the center comes out clean.
Set pan on a wire rack to cool completely.
To make the frosting, whisk together all of the ingredients until light and fluffy, adding only enough milk to give you the perfect consistency for spreading. Spread over the top of the cooled cake evenly.
I have to apologise for the poor photos today. I just couldn’t get the lighting correct. I also wanted to show you one of my hand embroidered flour sack tea towels. I love them and embroidering them helps to keep my mind and my hands busy.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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Debunking the myths of English Cookery, one recipe at a time. The English Kitchen http://theenglishkitchen.blogspot.com/
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