Caramel Chocolate Chip Cake
May 23, 2012
The National Chocolate Chip Day was celebrated last week. It’s not like we need a specific reason to have our chocolate treats, but it feels to good to have something specific to celebrate here and there.
Chocolate chips have always been am essential ingredient in an array of delectable treats, from chocolate chip muffins to chocolate chip cookies. They became famous in the 1930s, when Ruth Graves Wakefield accidentally created the original chocolate chip cookie at her Toll House Inn in Whitman, Mass.
To celebrate National Chocolate Chip Day, albeit late, go get a handful of chocolate chips and bake something sumptuous for you to share with friends and family. Here is a recipe to get you started.
| Caramel Chocolate Chip Cake • 2 cups all-purpose flour • 1 cup brown sugar, packed • 1/2 cup sugar • 1/2 cup semi-sweet chocolate chips, finely chopped • 1/2 cup shortening • 1 1/4 cups milk • 3 teaspoons baking powder • 1 teaspoon salt • 1/2 teaspoon baking soda • 1 1/2 teaspoons vanilla • 3 eggs • 1 caramel frosting (from a can or make your own) Preheat oven to 350°. Grease and flour a 13x9-inch rectangular baking pan. Beat all ingredients except caramel frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into pan. Bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes; cool completely. Top with caramel frosting. Store in refrigerator. |
Enjoy! 🙂
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