I posted this cake on Instagram and was asked for the recipe…..
I found this Chocolate Chip Cake recipe,over 40 years ago.
In an old Better Homes & Garden magazine.
I was newly married,and thought it looked like something I could easily make.
I made and it was a hit!
I made it a few times after that.
Two baby boys joined the family.They loved it,too.
But then I ‘lost’ the recipe.
Meaning I put it somewhere and couldn’t find it.
After the kitchen was reno’d,and I was unpacking things,
and putting them away,
there it was!
Screaming,”Make me!”
So,today,I finally got around to it.
And if you want to make it
–it’s sooo easy–
here ya go…
Chocolate Chip Loaf Cake
2 C sifted all purpose flour
1 C firmly packed brown sugar
1/2 C granulated sugar
3 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 C vegetable shortening
1 C milk
3 eggs
1/2 C semisweet chocolate pieces
1 1/2 tsp vanilla
Shadow Frosting
Grease a 9x5x3 loaf pan;line bottom with wax paper;grease paper.
Measure flour,brown sugar,granulated sugar,baking powder,salt,baking soda,shortening,and milk into large bowl of electric mixer.Add eggs.chocolate and vanilla
Beat 1/2 minute at low speed,scraping sides of bowl constantly.Increase speed to high;beat 3 minutes scraping side of bowl several times.Turn into prepared pan.
Bake at 350* i hour and 20 minutes,or until center springs back when lightly pressed..Cool on wire rack about 40 minutes.Remove from pan;cool completely.
Frost with Shadow Frosting.
Shadow Frosting
2 /c 10x sugar””
1/2 C vegetable shortening
1 tsp vanilla
4T hot milk
1 square unsweetened chocolate
1/2 tsp shortening
Combine 10x sugar,shortening,vanilla and milk in a small bowl.Beat at high speed about 10 minutes or until frosting is very fluffy.Spread on top and sides of cake.
Melt chocolate with shortening.Drizzle over sides of frosted cake for shadow effect.
Enjoy!
