What joy the gospel gives me. I can approach the throne of God with confidence, not because I've done a good job at my spiritual duties, but because I'm clothed in the righteousness of Jesus Christ. ~ C.J. Mahaney

Chocolate Chip Cake

Thanks so much for the comments about the table runner.  I really appreciate them.  The hemstitching is complete and I'm ready to "sandwich" the top, batting, and backing tonight after dinner.  So far, so good.  I'm still on schedule to have it quilted by hand and ready to give-away by September first.  If you've said you want in the drawing, you can be sure I've made a note of it.  

Now I think it's high time that I posted the recipe for a yummy, yummy cake.  It's really a wonder that it isn't the first recipe I ever blogged.   My friend Sharon passed this one along to me over 20 years ago, and I honestly think this is one of the best cakes I've ever had in my life.  It's a little bit like pound cake, but even better.  Typically, I'm an icing person.  This cake has no icing, just a crumb topping, and that is all it needs.  

Chocolate Chip Cake is my go-to when I need to take a dessert somewhere.  Or when we're having company.  Or when I'm just craving it.  It's made from scratch, but it's a cinch to put together.  It's one of those cakes that gets better the longer it sits.  Great the first day, but possibly even more delicious the next day or the day after that.

For this one-bowl cake, you won't even need your mixer.  Just grab a wooden spoon and get a good upper arm workout instead.

Into a big mixing bowl go the flour, sugar, brown sugar, and butter.

With a pastry cutter, mix that all up until crumbly.

Scoop out 1/2 cup of the mixture and reserve for topping.

Assemble the rest of the players.

Add eggs and vanilla....

....then the buttermilk and mix well!

Now comes the exciting part.  Add the chocolate chips and nuts!

Load up the prepared Bundt pan.  If you live dangerously, like I do, 
stick your finger in there and taste that delicious batter while no one is looking.

Bake at 350 degrees for 50 minutes or until golden brown and completely done.
Let cool for 15 minutes before inverting on your cake plate.
Top with reserved crumb mixture.

Chocolate Chip Cake

  • 3 cups all-purpose flour
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 cup white sugar
Mix together with a paster cutter till crumbly.

To above add:
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon baking soda
  • 6 oz. chocolate chips
  • 1 cup nuts
  • 1 teaspoon vanilla
Mix well.  Pour into greased and floured Bundt pan.  Bake at 350 degrees for 50 minutes or until done.  Sprinkle with reserved crumbs.

Oh, honey!  Try this one soon.  I guarantee you'll like it!


1 comment:

Anonymous said...

I remember you made this for us the first time we came to Aiken for a visit...I haven't made it in awhile, but I remember it being very deliecious. I'll have to make it soon once it gets a bit cooler here! Ellen