Chocolatetown Chocolate Chip Cake
Cakes, Dessert, Ma Cusson Kitchen
Ingredients
1 cup butter or margarine
1 cup sugar
1 cup, packed, light brown sugar
1 1/2 teaspoons vanilla
3 eggs
3 cups unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups mini chips, semi-sweet chocolate
Directions
Cream butter, sugar, brown sugar, and vanilla until light and fluffy in a large mixer bowl.
Add eggs, beat well.
Combine flour, baking powder, and salt; add alternately with milk to creamed mixture, beating after each addition.
Stir in Mini Chips.
Pour into greased and floured 12 cup Bundt pan or 13 x 9 inch pan.
Bake at 350F for 65 to 70 minutes for Bundt pan, 45 to 50 minutes for oblong pan.
Remove Bundt cake from pan and cool completely.
Glaze with Mini Chips Glaze (see notes)
Notes
Mini Chips Glaze
Bring 2 tablespoons of sugar and 2 tablespoons water to boil in a small sauce pan, stirring until sugar is dissolved. Remove from heat
and immediately add 1/2 cup mini chip, stirring until melted and of desired consistency.
This is slightly different than Ma Cusson's Mini Chip cake in that this recipe uses 1 cup sugar and 1 cup light brown sugar vs 2 cups sugar in Ma Cusson's recipe.