Saturday, March 9, 2013
My Chocolate Chip Snack Cake Is the Ultimate Indulgence!
Today, I want to share a really wonderful recipe of mine that always seems to please all that have ever tasted it. More on the order of a coffee cake, my snack cake is still fancy enough to serve your guests. In fact, it will be in demand so prepare to pass it along.
This simple cake has chocolate chips, cinnamon, and a little nutmeg in the middle to give it an extra special touch of a gooey chocolate fill. In addition, it has a topping with more of those awesome chocolate chips that are intensified further with spices that really make it hard to resist.
I hope when you're in the baking mood that you will want to try my recipe because it is yummy!
My Chocolate Chip Snack Cake
1/2 cup of shortening
1-1/2 cups of sugar, divided
2 large eggs
1 cup of sour cream
1-1/2 teaspoons of vanilla extract
2-1/2 cups of flour
1-1/2 teaspoons of baking powder, leveled
1 teaspoon of baking soda, leveled
1 cup of semi-sweet chocolate chips
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/2 teaspoon of salt
Cream your shortening and one cup of the sugar beating well with an electric mixer until fluffy.
Next, you beat in one egg at a time until both are thoroughly mixed before adding the sour cream and vanilla, mixing again to combine.
Sift together in a separate mixing bowl: the flour, baking powder, soda, and salt and then add to the creamed mixture. The batter will be thick. You might want to use your wooden spoon at this point.
Grease a 13" x 9" x 2" baking pan and spread half of your batter.
Now take a small bowl and add your chocolate chips, the rest of your sugar, cinnamon, and nutmeg. Mix with a fork to combine.
Over that poured batter, sprinkle some of the chip mixture and save the rest to use on top.
Using a tablespoon, drop the remaining batter over those chips in your pan until you finish up what is in your bowl. Afterwards, sprinkle more of your remaining chip mixture over what you spooned on top.
Bake in a 350-degree oven for about 20-25 minutes or until a toothpick or your cake tester comes out clean.