Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
Cakes
chocolate chip cake
Chocolate Chip Cake (with brown sugar, granulated sugar, semi-sweet chocolate chips and vanilla)
Originated from: North America and Italy
Occasion: Any time & special times
Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec,1996)

Printer Friendly Version

Ingredients

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 1/4 cups milk
3 eggs
1/2 cup semi-sweet chocolate chips, finely chopped or 1/2 cup miniature semi-sweet chocolate chips
1 1/2 teaspoons vanilla



Directions

Preheat oven to 350 degrees F.

Grease and flour an oblong 13x9x2 or 2 (8 or 2 9x1 1/2 inch) pans.

Beat all ingredients in a large mixer bowl on low speed, scraping bowl constantly, for 30 seconds.

Beat on high speed, scraping bowl occasionally, for 3 minutes.

Pour into pan(s); bake until wooden pick inserted in center comes out clean, about 40 to 45 minutes.

Cool, then frost, if desired.


Notes

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Mrs. Mucciarone. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

Back to main list