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
Printer Friendly Recipe
Other goodies for your 9 x 13 pan...
