SOUR CREAM CHOCOLATE CHIP NUT LOAF
At any point during the 1980s, you could've opened the middle pantry drawer in our kitchen and discovered a treasure trove of baked goods from our supermarket's Entenmann's display: fudge-frosted doughnuts, mini chocolate chip cookies, thick-glazed cupcakes. My father had--and still has--an epic sweet tooth that deserves a three-hundred-page volume all to itself. The king of the drawer, though, was the Sour Cream Chocolate Chip Nut Loaf, because it only made rare appearances at the supermarket, and, much to our dismay, eventually disappeared from shelves across the country. (We never did find out why.) My father and I were the biggest fans of the loaf, and in the twenty-five years since I've seen it, I don't think I've ever walked by the Entenmann's section without secretly hoping I'll spy one amid the doughnut holes and crumb cakes. Until then, I have this homemade version, which comes about as close as you can get.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
- Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
- Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
- Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
- Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.
CHOCOLATE WHIPPED CREAM
Provided by Food Network
Number Of Ingredients 3
Steps:
- Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.
CHOCOLATE WHIPPED CREAM FROSTING
This recipe is used with our Hot Milk Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 cups
Number Of Ingredients 2
Steps:
- In a small saucepan, combine heavy cream and chocolate and heat over medium heat until chocolate has melted. Remove from heat and refrigerate until well chilled, at least 6 hours, preferably overnight.
- Place heavy cream mixture in the bowl of an electric mixer fitted with the whisk attachment; beat until thick and spreadable. Use immediately.
CHOCOLATE CHIP WHIPPED CREAM LOAF
Make and share this Chocolate Chip Whipped Cream Loaf recipe from Food.com.
Provided by Marie
Categories Dessert
Time 1h5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Heat oven to 350°.
- Grease and flour 9x5-inch loaf pan and set aside.
- Combine flour, sugar, baking powder and salt in medium bowl and set aside.
- Beat whipping cream in large bowl at high speed until soft peaks form.
- Add eggs and vanilla and continue beating just until blended.
- Gently stir in flour mixture and chocolate chips by hand until blended.
- Pour batter into prepared pan.
- Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
- Run knife around edges of pan to loosen and turn out onto cooling rack.
- Cool completely.
Nutrition Facts : Calories 2855.7, Fat 125.8, SaturatedFat 73.6, Cholesterol 749.1, Sodium 2133, Carbohydrate 407.8, Fiber 10.2, Sugar 249, Protein 40.5
CHOCOLATE CHIP BREAD I
This is a different kind of bread that the entire family can enjoy anytime of the day. It has plenty of chocolate chips and just a hint of cinnamon.
Provided by ENEERAY
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 11
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select 'Mix Bread' cycle or the setting that allows ingredients such as seeds or fruit to be folded into the dough; press Start. Add the chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished. Remove loaf from pan to cool when bake cycle finishes.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 28.1 g, Cholesterol 13.7 mg, Fat 5.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 189.4 mg, Sugar 9.8 g
SOUR CREAM CHOCOLATE CHIP CAKE I
I taught my daughter to make this when she was three. It has become our signature cake with her friends, and mine as well. This recipe is so easy and so good. Could be topped with cinnamon sugar, if desired.
Provided by Shellie
Categories Desserts Chocolate Dessert Recipes
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
- In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
- In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
- Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.
Nutrition Facts : Calories 414 calories, Carbohydrate 51.4 g, Cholesterol 79.7 mg, Fat 22.5 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 13.5 g, Sodium 325.4 mg, Sugar 32.6 g
WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE
Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that's what you have on hand. You can also use a greater proportion of whole-wheat flour if you like - up to about 1 cup/128 grams of the total 1½ cups flour works well - but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h10m
Yield 1 loaf (about 8 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
- In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
- Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
- Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
- Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
- Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.
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5/5 (1)Category Quick, Cream, Dairy, Breakfast And BrunchServings 10Calories 280 per serving
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