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Chocolate Chip Cake

Published in Amherst Citizen - May 9, 2000

For those of you that have seen me on Cooks Corner or read my column, you know that I believe in real food without killing oneself in the kitchen. I rarely use all the traditional techniques I learnt in College, mainly because they take too long in today's busy world. This chocolate chip cake is excellent. It tastes like a thick, soft chocolate chip cookie, but baked in one pan instead of ages cooking endless trays of cookies.

This is just right for all the end of school parties and summer barbecues. Even better if you have a constantly hungry fourteen year old with hollow legs as many of us do. This dessert was very popular with my Adult students, one of whom is a school catering manager and made it in bulk for her school. My son's French teacher copied it down when I demonstrated it on Cooks Corner, made it for her fiancée who loved it, and they're getting married this summer! Quite a recommendation.

Chocolate Chip Cake
(adapted from Bake and Freeze Desserts by Elinor Klivans)
  • 2c all purpose flour
  • 1¾ c packed light brown sugar
  • 1 stick (4oz) butter or margarine (room temp) cut into 8 pieces
  • 1 extra large egg
  • 1 tsp vanilla essence
  • 1 tsp baking soda
  • ¾ c sour cream (lite is ok)
  • ¼ c milk (1% is ok)
  • 1¼ c semi sweet chocolate chips
  • ¼ c chopped nuts (optional)

Method

1. Preheat oven to 325° and grease a 9x13" dish.

2. Put all the ingredients except the chocolate chips and nuts in an 8c mixing bowl.

3. Using an electric hand mixer, beat all the ingredients on medium speed until just mixed. (As if you were making muffins - don't over mix).

4. Stir in the chocolate chips and nuts. The batter will be thick.

5. Spread the batter in the pan and bake for about 30-40 minutes until firm around the edges and set but soft in the center. Don't over-bake.

6. Remove from the oven, let cool and cut into squares. Excellent hot or cold, with or without ice cream or cream. Freezes well.

Notes:

- If only half the family likes nuts. Put half of the batter in the prepared pan, add nuts to the remainder and then spread this portion in the remainder of the prepared pan and sprinkle a few nuts on the nut batter to show the difference.

- Try using flavored chocolate chips, butterscotch or peanut butter chips. Top with favorite frosting if desired. Try baking in 2 x 9" springform pans and frost each layer for 2 fancy cakes.


Oonagh Williams, the proprietor of Royal Temptations, has a Culinary Arts Degree and is a qualified teacher. Oonagh is a frequent guest on WMUR ABC's Channel 9's Cooks Corner, offers a personal chef and catering service and teaches private International cooking classes. Contact Oonagh on 424-6412 or check out her web site at www.Geocities.com/CookingwithOonagh for more information and recipes.
 

Send your questions or comments to CookingWithOonagh@yahoo.com
Last modified: Oct. 30, 2000
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