An easy recipe for classic chocolate chip cake.
Chocolate Chip Cake
Recipe By Nitra Ladies Auxiliary
- Cooking and Prep: 25 m
- Serves: 12
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Contains:
Ingredients (9)
Main ingredients
Start Cooking
Prepare the Cake
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Preheat oven to 350 degrees Fahrenheit.
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Cream margarine and sugars.
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Add vanilla, eggs, flour, baking soda, salt, and two ounces chocolate bits.
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Spread batter in a nine- by 13-inch baking pan. Sprinkle remaining chocolate bits over cake.
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Bake for 25 minutes.
Credits
Photography and Styling by Tamara Friedman
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You can use either margarine, butter (if you want it dairy), or oil! -
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Really good blondies
These came out fantastic. Such an easy recipe. Mine came out looking exactly like the picture. Great texture, sweet and just like a really good blondie. I actually made these whole wheat and used oil instead of margarine and you seriously could not tell at all. Make these when you need a quick, easy, kid friendly dessert!Replies:
Hi Leah- thank you for letting us know what changes you made, we love hearing how people adapted our recipes! We are so happy to hear that these came out so good! -
Wouldn't call it "cake"
These turned out fine but definitely not like they were pictured. In the photo they look chewier and not as high and fluffy as when I made them. They are more like a classic blonde brownie. 1. Is it possible they should be made in a 10x15 jelly roll pan? 2. Is it possible the margarine should be melted first?Replies:
Hi- 1. I have never tried them in 10x15 pan so I am not sure how they would come out. 2. It would not make sense for the margarine to be melted because it wants you to cream the margarine and sugar together- which means the margarine should be room temperature or cold but not melted.
I agree with Debbie. I don' know about a larger pan, but I also used a 9x13 pan and it also came out much higher and more like blondies. It was very tasty, but looked nothing like the picture.
Please
Log in to post a review How'd it turn out? Write a review.
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Replies:
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Replies:
You can use either margarine, butter (if you want it dairy), or oil!
-
Really good blondies
These came out fantastic. Such an easy recipe. Mine came out looking exactly like the picture. Great texture, sweet and just like a really good blondie. I actually made these whole wheat and used oil instead of margarine and you seriously could not tell at all. Make these when you need a quick, easy, kid friendly dessert!Replies:
Hi Leah- thank you for letting us know what changes you made, we love hearing how people adapted our recipes! We are so happy to hear that these came out so good! -
Wouldn't call it "cake"
These turned out fine but definitely not like they were pictured. In the photo they look chewier and not as high and fluffy as when I made them. They are more like a classic blonde brownie. 1. Is it possible they should be made in a 10x15 jelly roll pan? 2. Is it possible the margarine should be melted first?Replies:
Hi- 1. I have never tried them in 10x15 pan so I am not sure how they would come out. 2. It would not make sense for the margarine to be melted because it wants you to cream the margarine and sugar together- which means the margarine should be room temperature or cold but not melted.
I agree with Debbie. I don' know about a larger pan, but I also used a 9x13 pan and it also came out much higher and more like blondies. It was very tasty, but looked nothing like the picture.
Please
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