Chocolate Chip Cake

5
(5)
  • Cooking and Prep: 25 m
  • Serves: 12
  • Contains:

An easy recipe for classic chocolate chip cake. 

Ingredients (9)

Main ingredients

Start Cooking

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Cream margarine and sugars.

  3. Add vanilla, eggs, flour, baking soda, salt, and two ounces chocolate bits.

  4. Spread batter in a nine- by 13-inch baking pan. Sprinkle remaining chocolate bits over cake.

  5. Bake for 25 minutes.

Credits

Photography and Styling by Tamara Friedman



  • Brenda

    delicious! I replaced the margarine with 3/4 cup vegetable oil and it was great.
    Posted by Phillymombnl |2021-07-02 11:05:46
    Replies:
    0
    0
  • yaffa

    is it okay to make without oil?
    Posted by yaffa sheina |2020-06-11 07:46:39
    Replies:
    Nicole Oved
    You can use either margarine, butter (if you want it dairy), or oil!
    Posted by NicoleOved|July 8, 2020
    0
    1
  • Tamara

    Posted by Tamara |2019-10-02 15:29:33
    Replies:
    0
    0
  • Leah Gottheim - Kosher.com Admin

    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!
    Posted by lgottheim |2019-06-11 13:13:10
    Replies:
    Raquel Admin - Kosher.com Admin
    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!
    Posted by raquel_kosher|June 12, 2019
    3
    1
  • Debbie  Lowenstein

    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?
    Posted by dslowenstein |2019-06-07 15:00:26
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|June 11, 2019
    Esther Leah
    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.
    Posted by Esther Leah|June 11, 2019
    3
    2
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Brenda

    delicious! I replaced the margarine with 3/4 cup vegetable oil and it was great.
    Posted by Phillymombnl |2021-07-02 11:05:46
    Replies:
    0
    0
  • yaffa

    is it okay to make without oil?
    Posted by yaffa sheina |2020-06-11 07:46:39
    Replies:
    Nicole Oved
    You can use either margarine, butter (if you want it dairy), or oil!
    Posted by NicoleOved|July 8, 2020
    0
    1
  • Leah Gottheim - Kosher.com Admin

    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!
    Posted by lgottheim |2019-06-11 13:13:10
    Replies:
    Raquel Admin - Kosher.com Admin
    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!
    Posted by raquel_kosher|June 12, 2019
    3
    1
  • Debbie  Lowenstein

    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?
    Posted by dslowenstein |2019-06-07 15:00:26
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|June 11, 2019
    Esther Leah
    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.
    Posted by Esther Leah|June 11, 2019
    3
    2
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