My mother, Shirley Fried, was a wonderful baker when I was growing up. One of my favorite cakes of hers was a chocolate chip cake that she made. This chocolate chip cake reminds me of the one she made. I always make it in a tube pan, but it can also be made in a large loaf pan. Back in the 50s and 60s, they didn’t have miniature semisweet chocolate chips, so my mother chopped, I believe a few oz. bars of Baker’s unsweetened chocolate into small chips or pieces. She might have even put the chocolate into her nut mill. So iff you don’t have miniature chocolate chips or you want to be nostalgic, you can chop regular chips and use them instead.
- almost all of a 12 oz. bag mini sem-sweet chocolate chips or all of a 10 oz. bag
- 2/3 cup unsalted butter – room temperature
- 1 cup granulated sugar
- 2 cups unbleached organic flour
- 2 1/2 tsp. aluminum free baking powder
- 1 teaspoon kosher salt (if using salted butter, use 1/2 tsp. salt)
- 2/3 cup organic whole milk
- 3 extra large eggs
- 1 1/4 tsp. pure vanilla extract
Preheat oven to 350 degrees. Grease a tube pan, bundt, or loaf pan well- sides and bottom, and tube if you are usiing a tube pan. Cream butter, then add sugar, and cream till fluffy. Add eggs and cream till fluffy. Combine the dry ingredients and blend in alternately with the milk and vanilla. Mix in dry ingredients each time only till blended. Then add chips and fold in with rubber spatula. Bake in greased pan for about 1 hour till toothpick comes out clean. If you are baking in a loaf pan, then it may take a bit longer. Just make sure the toothpick comes out clean.
Note: I usually bake this in a tube pan, then I cut cake into thirds, I keep one third of the cake out, and I freeze each of the other thirds by wrapping them in plastic wrap first and then in a ziploc bag.
Note: I have sometimes used 6 or 7 oz. of chocolate chips and then 6 oz. of bittersweet chocolate chopped too, but the easiest thing to do is just use one 12 oz. bag of miniature semisweet chocolate chips.
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