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Parve
Easy
25 Minutes
Diets 
An easy recipe for classic chocolate chip cake.
1 teaspoon baking soda
3/4 cup brown sugar
4 ounces Glicks Chocolate Chips or chocolate bits, divided
2 eggs
2 cups flour
8 ounces margarine (soy-free if needed)
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon Gefen Vanilla Extract
Cream margarine and sugars.
Add vanilla, eggs, flour, baking soda, salt, and two ounces chocolate bits.
Spread batter in a nine- by 13-inch baking pan. Sprinkle remaining chocolate bits over cake.
Bake for 25 minutes.
Preheat oven to 350 degrees Fahrenheit.
Photography and Styling by Tamara Friedman
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It is perfect in a jelly roll pan. For fun you can also add Mini Marshmallows and crushed graham crackers ( 3-4 whole Graham’s)
Great for a quick Shabbos Dessert! I also replace margarine with 7oz of oil. I Chava 8/18/2022
It is perfect in a jelly roll pan. For fun you can also add Mini Marshmallows and crushed graham crackers ( 3-4 whole Graham’s)
Great for a quick Shabbos Dessert! Chava 8/18/2022
delicious! I replaced the margarine with 3/4 cup vegetable oil and it was great.
is it okay to make without oil?
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!
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 10×15 jelly roll pan?
2. Is it possible the margarine should be melted first?
Hi- 1. I have never tried them in 10×15 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 9×13 pan and it also came out much higher and more like blondies. It was very tasty, but looked nothing like the picture.