How To make My Mom's Extraordinary Chocolate Chip Cake
2 c All-purpose flour
2 c Lightly packed brown sugar
1/2 ts Ground cinnamon
1/2 c Cold unsalted butter; in 6 p
-ieces 1 lg Egg
1 ts Baking soda
1 c Sour cream
2 tb Milk; optional
1 1/2 c Semisweet chocolate chips
Recipe by: Bake and Freeze Desserts by Elinor Klivans Position the oven rack in the middle of the oven and preheat to 325 degrees. Butter an 11x7x1-3/4" baking pan. Put the flour, brown sugar, and cinnamon in the large bowl of an electric mixer and mix on low speed for 15 seconds. Add the butter and mix until the butter pieces are the size of peas, about 1 minute. You will see loose flour. Mix in the egg. The mixture will still look dry. Rub any lumps out of the baking soda and gently mix the baking soda into the sour cream. Stir the sour cream mixture and the milk, if used, into the batter. Stir just until the batter is evenly moistened. Stir in the chocolate chips. The batter will be thick. Spread the batter in the prepared baking pan. Bake about 40 minutes. To test for doneness, poke with a toothpick.
It should come out clean with a few crumbs adhering to it. Cool the cake thoroughly in the baking pan on a wire rack. Then center of the cake will sink slightly. Note: Some brands of sour cream are drier and thicker than others. If the sour cream is thick and has no liquid on top of it when opened, add the milk. If in doubt, add the milk. To freeze: Cut the cake into either two or three large pieces or 20 individual pieces. Remove from the baking pan. Wrap large cake pieces in plastic wrap, then heavy aluminum foil. Label with date and contents and freeze. After they are frozen, the large cake pieces can be stacked in the freezer. Wrap small pieces of cake in plastic wrap, place in a metal or plastic freezer container, and cover tightly. Ann Miner -----
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The Best Chocolate Cake Recipe
Calling all chocolate lovers! I present to you the best chocolate cake recipe. Perfectly moist and soft, with a velvety, decadent chocolate buttercream frosting, this is the stuff chocolate dreams are made of! This easy cake is pure chocolate flavor and basically foolproof. This might be the best birthday cake ever if you're looking for a soft, decadent, fudgy chocolate dream.
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Amazing Chocolate Bundt Cake
This easy Chocolate Bundt Cake is a show-stopping dessert as it’s so soft, moist, and fudgy. Topped with a decadent chocolate ganache, this rich chocolate cake is perfect for chocolate lovers. The moist crumb will melt in your mouth! A total crowd-pleaser, serve this cake after dinner, at a birthday, or during a celebration. Everyone will be reaching for a second slice! You can even make it ahead of time for easy entertaining.
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This video contains a recipe Peter Griffin's Mom's Peanut Butter Chocolate Chip Cookies! Watch this video Peter Griffin's Mom's Peanut Butter Chocolate Chip Cookies and see how it is done.
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The Best Chewy Chocolate Chip Cookies
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Super soft, chewy, and studded with chocolate!
Here is what you'll need!
The Best Chewy Chocolate Chip Cookies
Servings: 12
INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!
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