You Need:
2 1/4 cups all purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 1/4 cups milk
3 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla or almond extract
5 large egg whites
1/2 cup semisweet chocolate chips
What to Do:
Preheat oven to 350 F. Grease 13x9 inch pan (this works best but you can also use two round 9 inch pans or three round 8 inch pans) with shortening and lightly flour.
In a large bowl, beat together all the ingredients except for the egg whites until mostly mixed. Beat in egg whites, scrape the side of the bowl occasionally. Beat until smooth.
Gently fold in chocolate chips.
Pour batter into pan. Sprinkle the top of the batter with chocolate chips if desired. Bake at 350 F for 40 to 45* minutes for 13x9 pan or until toothpick inserted in center comes out clean. For 9 inch pans bake for 30-35 min and 8 inch pans 23-28 min or until toothpick inserted in center comes out clean.
Let cool for at least an hour before frosting.**
*Note: When I made this I used a 13x9 pan and ended up cooking it for only about 25 min. It would be wise to check your cake at this time as the time could vary depending on what rack you cook your cake on and where you live.
**Note: I did not frost this cake when I made it. It is VERY GOOD without frosting :) However, of you would like to frost your cake, a white frosting would be great on it.
Vanilla Buttercream Frosting:
You Need:
3 cups powdered sugar
1/3 cup butter or margarine (softened)
1 1/2 tsp vanilla
1-2 Tbs milk
What to Do:
Mix powered sugar and butter. Add vanilla and 1/2 Tbs milk. Gradually beat in enough milk to make the frosting spreadable. If frosting is too thick then you need more milk. If frosting is too thin then too much milk has been added. This can be corrected by adding a little powdered sugar in small quantities.
Beat until smooth. Frost cake using plastic spatula.
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