Number Of Ingredients 10 Steps:
Preheat oven to 350°F/180°C. Grease a 9x5-inch loaf pan. Set aside. In a medium bowl sift together flour, baking powder, and salt. Set aside. Note: In this step it’s possible to whisk the ingredients in the same order with a hand whisk instead of using a mixer. Mixing the ingredient slowly and with the paddle attachment in the mixer gives the cake a more ‘cakey’, light texture. In this case there’s no need to mix for a few minutes, mix only until the ingredients are combined.In a medium bowl using a mixer fitted with the paddle attachment, beat butter, oil, and sugar on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk (or sour cream/heavy cream) in 2 additions, starting and ending with the flour. Mix in chocolate chips. Once all is added, be careful not to overmix the batter. Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly while baking, cover pan loosely with aluminum foil. Allow cake to cool completely on a wire rack. Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.
Time 40m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Heat oven to 350 degrees. Grease (not oil) a 13 x 9 pan. In large bowl, combine first 9 ingredients. Mix well by hand or use a mixer at medium speed for about 3 minutes. Pour half of the batter (about 2 1/2 cups) into the prepared pan. In separate small bowl, combine the sugar and cinnamon. Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter. Repeat with remaining batter, sugar mixture, and chocolate chips. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
Time 2h50m Yield 8 Number Of Ingredients 15 Steps:
Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.
Time 35m Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. Stir flour, baking soda, and salt together in a bowl. Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan. Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.
Time 50m Yield 12 servings. Number Of Ingredients 16 Steps:
In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.
Time 50m Yield 1 cake, 12 serving(s) Number Of Ingredients 11 Steps:
Pour water over oatmeal and let stand for 10 minutes. Add sugars and margarine and mix well. Add eggs and mix. Add dry ingredients except chips and mix. Add 1/2 of the chocolate chips. Pour batter into greased 9x13 pan. Top with the remaining chocolate chips. Bake at 350°F for 40 minutes.
Time 1h25m Yield 12-16 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine cake and pudding mixes, eggs, sour cream, oil and water. Beat until well blended and creamy. Stir in chocolate and nuts. Spread into a greased and floured 10-in. tube pan. , Bake at 350° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Cool. Serve with ice cream if desired.
Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan. Bake for 1 hour. Allow to cool.
Time 1h Yield Makes 1 cake if a round tin is used Number Of Ingredients 0 Steps:
In a mixer, mix the sugar and butter until smooth Whisk the eggs until it is frothy and gradually incorporated in to the butter and sugar mixture. you will need to repeat whisking the eggs and scoping the froth until all the egg has been used up. Sieve the flour into the mixture and fold in with a metal serving spoon until smooth and add the vanilla extract and chocolate chips. Preheat oven to 200 degree centigrade Spread a knob of butter in a baking tin and then dust with flour. Pour in the cake mixture and set temperature to 160c and bake for 30 mins or until a tooth pick inserted into the cake comes out clean and not sticky
Time 2h45m Yield 16 servings Number Of Ingredients 19 Steps:
Cake: Heat oven to 350°F. Grease, lightly flour and line the bottom of two 9-inch round cake pans with parchment paper. In a medium-size bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda. Set aside. In the bowl of a standing mixer or in a large bowl with a hand-held mixer, cream together the butter and granulated sugar on high speed until fluffy, about 3 minutes, scraping the side of the bowl as necessary. Reduce the mixer to low speed. Add the whole eggs and the egg white, one at a time, to the creamed butter mixture. Add the vanilla and buttermilk; mix until well combined. In 3 separate additions, add the dry ingredients to the wet, mixing after each just until combined. Fold in the chocolate chips. Pour the cake batter evenly between the two cake pans; place in the oven. Bake for 22 to 25 min. or until you insert a toothpick or a cake tester into center of cake, and it comes out clean. Cool the cakes in the pans on wire racks until completely cool. Frosting: Add the powdered sugar, cocoa powder, PHILADELPHIA Cream Cheese, butter, and vanilla to the bowl of a standing mixer or to a large bowl with a hand-held mixer. Mix together, increasing the speed of the mixer gradually. Whip the frosting ingredients together until fluffy, about 2 min. Gradually add the whole milk, whipping after each addition. Keep adding the milk until you reach the desired consistency. Place the first cooled cake layer on a cake stand or plate.* Spread a layer of frosting on top of the first layer, and then place the second layer on top of the first. For a smooth cake, apply a crumb coat of frosting. To apply the crumb coat, apply a thin amount of frosting all over the cake. The cake should still show through and crumbs should be sticking to the frosting. Refrigerate the cake for 20 min. This seals the crumbs to the cake so the final layer of frosting goes on evenly. After the crumb coated cake has chilled, apply the rest of the frosting and decorate as desired. For easy slicing, chill the cake an hour before serving.
