Spring has arrived in Ohio and everywhere you look is green and beautiful! Wishing to take advantage of the cooler temperatures, I pulled out my Pillsbury Complete Book of Baking. The glue in the binding of the book gave way years ago, and everything is held together with staples and a big rubber band, but it is still one of my favorite cookbooks.
My birthday is this week and I have cake on the brain, so it is Chocolate Chip Cake to the rescue. This cake is very easy to put together, and will turn out beautifully as long as you remember two things: 1. Grease your Bundt pan well, or the cake will stick. 2. The butter and cream cheese must be softened (not liquid, though) to achieve a nice fluffy batter. I leave mine out on the counter the night before I’m going to bake and it is perfect in the morning…so I guess about 8-10 hours before I want to bake. You can also leave it out before you go to work in the morning, and then it’s ready for some after-dinner baking.
For the glaze, the recipe suggests that you melt canned, ready-to-spread frosting. It would also be easy and convenient to use the ice cream topping sold in the squirt bottle. If you’re not really a chocolate lover ( or you went on a binge and ate the last of the chocolate chips ), the recipe can be modified and flavored so many ways. Just substitute whichever flavor extract you wish for the vanilla, and add a little of that same extract to a plain white glaze for the top of the cake. If you are making a citrus flavor, you can also add the juice of the fruit to the glaze, and the zest of the fruit to the cake and the glaze. Enjoy!
Recipe and photos are here.
Chocolate Chip Cake is courtesy of The Complete Book of Baking, Pillsbury Publications, ©The Pillsbury Company 1993
Published by Viking and The Penguin Group, New York, N.Y.