Caramel - Chocolate Chip Cake

I love and hate summer.

I love that it shaves about 10 minutes off my commute because I don't have to slow down for school crossing signs and buses. That means I get to watch 10 more minutes of trashy reality TV before going to work. And that, my friends, makes for a good day.

I hate that my sister is a teacher and doesn't have to go to work like me. This means that our usually calls while we both drive to and from work don't happen daily. It also means when I call her she's out doing something fun with my nephew grant, my mom, or she's napping. NOT. FAIR!  I guess she deserves it for helping shape the youth of America, but whatever.

Something you'll love and hate? This cake. You'll love that its a sheet cake and super easy to make, but you'll hate that you'll want a giant slice because it's THAT good. The cake base seriously tastes like a chocolate chip cookie but consistency of a cake. The frosting is whipped cream so it's so light and creamy.

I found this recipe in my grandma's recipe box. I know I've mentioned it before, but I was lucky enough to keep her recipes when she passed a few years back. I just love pulling our her handwritten recipes in her fancy cursive writing.

Because of the whipped topping, it's best to chill this cake until ready to serve. It will be gone quick so you don't need to worry too much!

Caramel - Chocolate Chip Cake

Cake
2 cups flour
3 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup brown sugar, packed
1/2 cup sugar
1/2 cup butter-flavored shortening
1 1/2 teaspoon vanilla extract
3 eggs
1 1/4 cups milk
1/2 cup chopped chocolate chips

Caramel Fluff
1 1/2 cups whipping cream
1/2 cup brown sugar, packed
3/4 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan and set aside.

Whisk together the flour, baking powder, salt, and soda in a medium bowl. Set aside. Place brown sugar, sugar, and shortening in a bowl and cream until fluffy (2-3 minutes). Add eggs and vanilla extract. Gradually add in flour mixture and milk; alternating each 1/3 at a time. Scrap down bowl occasionally. Add in chopped chocolate chips and pour into prepared pan.

Bake for 35-45 minutes or until golden brown and toothpick comes out clean. Cool completely before frosting.

Place mixing bowl in the refrigerator to chill (20-30 minutes). Remove chilled bowl and add in whipping cream, brown sugar, and vanilla. Using the whisk attachment on your mixer, mix until light and fluffy (3 minutes or so). Place on cooled cake and spread to cover. Sprinkle with extra chocolate chips before serving.

Store in the refrigerator until ready to serve.

Source: My Grandma's Recipe Box

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Other goodies for your 9 x 13 pan...

Congo Bars

Chocolate PB Chewy Bars

Oatmeal Butterscotch Brown Butter Bars

Soft and Chewy Molasses Cookies

Have you ever opened a jar of molasses and taken a big ol' sniff? Well, don't. It will burn your nostrils and make your eyes water. I always expect it to smell like maple syrup and it doesn't. In cookies though, it's amazing!

Especially these cookies. They are soft, chewy, with just the right amount of spice. Initially I was going to put a little glaze/frosting on top but they do not need it at all. Jacob informed me these make a good breakfast so I don't need to take them all to work. Duly noted.

Soft and Chewy Molasses Cookies

1/3 cup sugar, plus 1/2 cup for rolling
2 1/4 cups flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool
1/3 cup dark brown sugar, packed
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses, light or dark

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.

Whisk flour, baking soda, spices, and salt in medium bowl until combined; set aside.

Using an electric mixer, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add egg yolk and vanilla, and molasses; beat until fully incorporated, about 30 seconds. You might need to scrap the sides/bottom of bowl during mixing.

With mixer on low, gradually add the flour mixture and beat until just incorporated. Give dough final stir to ensure that no pockets of flour remain at bottom. Dough will be soft.

Using tablespoon measure or cookie scoop, scoop heaping tablespoon of dough and roll between palms into 1 1/2 inch ball; drop ball into dish with the extra sugar and roll around to coat with sugar. Place on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough.

Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (they will look raw between cracks and seem underdone), about 11 minutes. Do not over-bake or they won't be soft and chewy.

Cool cookies on baking sheet for 5 minutes before transferring to a wire cooling rack. Store in an airtight container.

Source: Pittsburgh Needs Eats 

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