mini chip cake

Mini Chip Cake

Cakes, Dessert, Ma Cusson Kitchen

Source:

Ingredients

  • 1 cup butter or margarine
  • 2 cups sugar
  • 1 1/2 teaspoon vanilla
  • 3 eggs
  • 3 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk (use 1/4 milk and 3/4 water)
  • 2 cups mini chips

Directions

  • Preheat oven to 350F
  • Combine butter/margarine, sugar and vanilla in large mixer bowl.
  • Cream until light and fluffy.
    Add eggs, one at a time beating well.
  • Combine flour, baking powder and salt.
  • Add alternating with milk, beating by hand just until smooth.
  • Stir in mini chips.
  • Pour into a well greased and floured 12-cup bundt pan or 10" tube pan and bake at 350 for 1 hour 10 minutes or until done.
  • or pour into greased and floured 13 x 9 cake pan, bake at 350F for 45-50 minutes.
  • Cool about 20 minutes and remove from pan.
  • Frost with fudge frosting.

Notes

This is slightly different from the Chocolatetown Chocolate Chip cake. This recipe uses 2 cups sugar vs 1 cup sugar and 1 cup light brown sugar in the Chocolatetown recipe.

Because brown sugar is hygroscopic (attracts water) and contains molasses, it makes cakes much moister and less likely to dry out. Using brown sugar should make this cake more moist but I have not tried it.