CHOCOLATE CHIP LOAF CAKE
This super moist and buttery chocolate chip loaf cake uses basic baking ingredients and tastes unbelievable with a 2 ingredient fudge-like glaze on top.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (177°C) and generously grease a 9×5 inch loaf pan.
- Whisk the flour, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and beat on high speed for 1 minute, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. The mixture will be very lumpy and appear curdled- that's ok. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the chocolate chips.
- Pour and spread batter evenly into prepared loaf pan.
- Bake for about 60-75 minutes or until a toothpick inserted in the center comes out clean. That time is a guideline- all ovens differ, so keep a close eye on the cake after 55 minutes. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
- Cool cake in the pan set on a wire rack for at least 1 hour before removing from the pan. Feel free to continue cooling it directly on a wire rack or slice and enjoy then. (It will still be slightly warm.) You can drizzle the topping on the cake when the cake is still slightly warm after that 1 hour of cooling or wait until the cake has cooled completely to top it.
- Stir and melt chocolate chips and peanut butter together in a small saucepan over medium heat on the stove or in a heatproof bowl using the microwave. We usually use the microwave and melt in 30 second increments, stirring after each until smooth. Drizzle over cake. Topping sets into a fudge-like consistency after several hours.
- Cover leftovers tightly and store cake (with or without topping) at room temperature for 3 days or in the refrigerator for up to 1 week.
DELICIOUS PEANUT BUTTER CHOCOLATE CHIP CAKE! :D
My name is Madison and I am actually longhorn fanatics daughter ( who uses this website a lot more!) and i found this recipe in a magazine and made some accidental changes... :) but the changes i think made it better! for example i accidentally put less powdered sugar in the frosting, but it would have been too sweet if i had put all of it!
Provided by longhorn fanatic
Categories Dessert
Time 1h
Yield 1 cake, 8-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F Coat 2 (9 inch) cake pans with cooking spray.
- Mix 1/2 cup chips with flour: reserve.
- on medium speed, beat cake mix, 2/3 cup water, 1/4 cup butter, eggs, and sour cream until thickened and smooth.
- Stir in peanut butter until blended. Stir in reserved chip mixture.
- Evenly divide batter between pans. Bake 28-30 min or until cake tester comes out clean.
- Cool until no heat can be felt on the top or the bottom. (put in fridge to go faster).
- Transfer from pans.
- While cooling, you can start on the icing. In microwave safe bowl, microwave remaining chips on High in 30 second intervals, stirring until smooth: cool to room temperature. (put in fridge and check on in 5 minute to speed up).
- on medium speed, beat remaining 1 cup butter until light and fluffy; stir in chocolate until smooth. On low, gradually beat in sugar, corn syrup and milk until smooth.
- Place one cake layer on serving plate; spread one cup frosting then top with other cake. use remaining frosting to coat outside of cake!
- (optional) press peanuts on outside of cake.
Nutrition Facts : Calories 1074.8, Fat 68.6, SaturatedFat 31.8, Cholesterol 151.3, Sodium 870.5, Carbohydrate 111.6, Fiber 5.2, Sugar 76.4, Protein 15.7
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Here's a Betty Crocker inspired shortcut to delicious cookies! The next time you have a spare box of Betty Crocker™ classic yellow cake mix, use the cake mix to create delicious peanut butter chocolate chip cookies instead. Just mix in a few pantry staples and you'll have fresh, soft and irresistibly good cookies in no time. Whether you enjoy these cookies with a refreshing glass of milk or you use them to make delicious and impressive chocolate chip cookie ice cream sandwiches, using a box of cake mix is sure to become one more secret ingredient in your repertoire of delicious cookies!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, peanut butter, brown sugar, butter and eggs with electric mixer on medium speed until well blended. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Flatten dough slightly with fingers.
- Bake 9 to 11 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheets to cooling racks. Store covered.
Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 10 g, TransFat 0 g
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