Friday, December 21, 2012

Chocolate Chip Vanilla Cake

To make CAKE

  • 2 1/2 cups all-purpose flour
  • 2 cup(s) sugar
  • 1/2 stick of butter (add 1 stick if you're not afraid of the extra calories)
  • 2 teaspoons baking powder
  • Pinch salt
  • 1 cup milk
  • 1/2 cup water
  • 3/4 cup oil
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 1-1 1/2 cups mini–chocolate chips
  • Heat oven to 350ºF. Coat with cooking spray or butter, 9inch or 10inch round cake pan.  I separated the batter into two cake pans to create a "layered cake" (Yes, you can say I'm fancy lol :)
  • Mix flour, sugar, baking powder and salt in a large bowl. 
  • Whisk milk, water, oil, vanilla and eggs in a 4-cup liquid measuring cup or medium bowl.
  • Slowly pour in the milk/water mixture in the flour mix. Whisk well. 
  • Stir in chips.
  • Pour in the pan, and bake in oven until wooden pick inserted in center comes out clean. (~30mins).
  • Cool cake in pan on wire rack 30 minutes. Carefully remove from pan, and cool completely.
To make stabilized whipped cream FROSTING:

  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners sugar
  • In a small pan, combine gelatin and cold water; let stand until thick.
  • Place over low heat, stirring constantly, just until the gelatin dissolves.
  • Remove from heat; cool (do not allow it to set).
  • Whip the cream with the icing sugar, until slightly thick.
  • While slowly beating, add the gelatin to whipping cream.
  • Whip at high speed until stiff.
Shave some of the tops of the two layers to easily stack.  I added a bit of blueberry preserve between the two layers.  Coat your cake completely with the whipped cream.  

Ugly sweater party decorations:
I drew/cut out a sweater top over some wax paper.  I sprinkled in different holiday sweets over the stencil on the cake.  

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