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Chocolate Chip Cake Recipe


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     Chocolate Chip Cake

Category   Desserts - Breads
Sub Category   None
Servings   9 x 13 cake
Preptime   10 min

2/3 cup butter
2 cups sugar
2 eggs
4 squares unsweetened baking chocolate
2 2/3 cups flour
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
2 cups boiling water
12. oz bag dark chocolate chips
For topping-
1 pint whipping cream
1 tsp. vanilla
2 Tbs. sugar

Cream butter and sugar together, add eggs. Melt chocolate squares in microwave and add to mixture. Slowly add flour, baking powder and baking soda and salt, mixture will be quite thick, mix just until blended, don't over mix. Pour boiling water into mixer bowl, add vanilla and let sit for 5 minutes before mixing. Scrape down sides of bowl and beaters before turning on mixer to lowest setting to blend. Batter will be thin.
Preheat oven to 325 degrees. Line 9 x 13 pan with either parchment paper or wax paper on the bottom and then grease over paper for easy removal once cooked. Pour batter into pan, place in oven for 8 minutes.
Open oven door, gently slide cake out and scatter chips over the top of the cake evenly and gently. Waiting the 8 minutes before adding the chips sets the cake up a bit so the chips will stay on top and not sink to the bottom. Bake for an additional 35 minutes (approximately) Cake is done when firm to touch in center and no longer jiggly in center when moving cake pan. Remove and cool on wire rack.
Make fresh whipped cream for topping with whipping cream, vanilla and sugar and top cooled to room temperature cake with whip cream. Alternately, leave cake unfrosted and just dollop whip cream on each serving. This way, cake doesn't need to be refrigerated as leftover, just the topping.

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