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.
Originally Submitted
2/2/2015
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