| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Chocolate |
18 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour; |
| 2 |
ts |
Baking powder; |
| 1/2 |
ts |
Salt; |
| 2 |
|
Sticks butter; softened |
| 1 |
c |
Granulated sugar; |
| 1 |
c |
Packed brown sugar; |
| 1 1/2 |
ts |
Vanilla extract; |
| 3 |
|
Eggs; |
| 1 |
c |
Milk; |
| 1 1/2 |
c |
Chocolate chips; |
| 2 |
tb |
Sugar; |
| 2 |
tb |
Water; |
| 1/2 |
c |
Chocolate chips; |
INSTRUCTIONS
GLAZE
Heat oven to 350F. Grease and flour 12-cup fluted pan or 13x9x2 inch pan.
In bowl, stir together flour, baking powder and salt. In large mixer bowl,
beat butter, sugars and vanilla until light and fluffy. Add eggs, one at a
time, beating after each addition. Alternate adding flour mixture with
milk, beating well. Stir in chips and pour into prepared pan. Bake at 350F
55-60 minutes for fluted pan or 45-50 minutes for 13x9x2 pan, or until
wooden pick inserted into middle comes out clean. For fluted pan, cool 15
minutes and remove from pan. Cool completely and glaze.
GLAZE: Combine sugar & water in small saucepan. Cook over high heat,
stirring constantly until sugar is dissolved. Remove from heat and add
chocolate chips, stirring until melted. Pour over cake to glaze.
Per serving: 320 Calories; 10g Fat (27% calories from fat); 5g Protein; 57g
Carbohydrate; 36mg Cholesterol; 136mg Sodium Food Exchanges: 1
Starch/Bread; 2 Fat; 2 1/2 Other Carbohydrates
Recipe by: Hershey's Chocolate
Posted to Bakery-Shoppe Digest by Jennifer Merkel <jmerkel@rpa.net> on Feb
07, 1998
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