Chocolate Chip Butter Cake
Yield
1 cakePrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
butter
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 2 ⅔ | cups |
cake flour
sifted |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 5 | ounces |
chocolate bars
german sweet |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
butter
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 631 | ml |
cake flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 144.5 | ml/g |
chocolate bars
german sweet |
Directions
Cream butter and sugar together.
Add yolks one at a time, beating well after each addition.
Add sifted dry ingredients, alternating with milk and vanilla.
Add in thirds, beating until smooth after each addition.
Grate chocolate coarsly, reserving ⅓ cup for the topping.
Beat whites until stiff and fold into batter, add remaining chocolate to batter and mix.
Pour in a greased and floured 9x13 pan.
Sprinkle the top with the ⅓ cup of grated chocolate.
Bake in a preheated 350℉ (180℃) F oven for 40 minutes.
