Chocolate Chip Spice Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I made this by playing with a basic quick bread/cake recipe that my mother taught me when I was about 10. She used to flavor it with anything she had on hand: oranges, chocolate, pureed carrots or just plain vanilla with pecans to name a few. It's very moist and is a friendly companion for your morning coffee. I'm not a fan of frostings but you could frost it if you like. Ingredients:
3/4 cup butter or 3/4 cup margarine |
1 cup sugar |
3 eggs |
1 1/2 teaspoons vanilla |
1 1/2 cups flour |
1/2 cup cornstarch |
1 tablespoon baking powder |
1/4 teaspoon salt |
2 teaspoons ground cinnamon |
1/4 teaspoon ground ginger |
1/8 teaspoon ground allspice |
1/8 teaspoon nutmeg |
1/2 cup milk |
3/4 cup milk chocolate chips |
Directions:
1. Preheat oven to 375 degrees. In a bowl, mix all the dry ingredients except the sugar and set aside. In another bowl, cream the butter with the sugar. Add the eggs one by one, mixing well after every addition. Add the vanilla and mix well. Start adding the flour mixture, 1/3 at a time and alternating it with the milk, beating on low so that it incorporates smoothly. Pour the chocolate chips in and mix them in with a spatula or spoon. Pour batter into a greased cake pan and bake for 25-35 minutes or until golden brown and a toothpick inserted n the center comes out clean.
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