Hot Milk Cake with Chocolate Chips and Vanilla Frosting

This cake is great on days when you want to eat or make a cake, but you don’t want anything too fussy. You could probably make it without frosting, but really, the frosting made the cake that much more awesome. Luckily I had some leftover frosting, so I didn’t even need to make it fresh that day. If you so desired, you could even use a store-bought frosting. I won’t tell.

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The texture of the cake is light and a bit spongey. I used mint chocolate chips, and they tasted really good in the cake. You could use whatever kind you like, but don’t use the ginormous ones. They would just sink to the bottom. I wish they made mini mint chocolate chips. Those would have been great in this, too.

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Oh, and sorry if the yellow frosting makes you think it is lemony. It’s not. I just had leftover frosting from making some cookies for someone special.

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The frosting recipe is from this post. You can make a different one, and even mix it up with some chocolate.

Directions for Hot Milk Cake with Chocolate Chips

Adapted from Taste of Home Baking Binder

  • 4 eggs, room temperature
  • 1.75 cups sugar
  • 2 teaspoons vanilla
  • 2.25 cups flour
  • 2.5 teaspoons baking powder
  • 1.25 cups milk
  • 8 Tablespoons (1/2 cup) butter, cut into tablespoon-sized pieces
  • 1/2 cup chocolate chips (mint flavored, mini or regular sized, dark or sweet)

Prepare a 13 x 9 inch baking dish and preheat the oven to 350 degrees. In a mixer, beat the eggs on high speed for 5 minutes until thickened.

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Gradually add the sugar, beating until fluffy.

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Beat in the vanilla.

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Then, mix together the flour and baking soda and add them gradually on low speed, just mixing until smooth.

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In a small saucepan, heat the milk and butter on medium low heat. When the butter has melted, it is ready.

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Stir into the batter, being careful with splashing.

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When the batter is well combined, pour into the baking dish.

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Sprinkle the chocolate chips evenly on top of the cake.

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Bake for about 30-40 minutes until a toothpick comes out clean and the top is a light brown. You may need to turn the pan during baking. Cool to room temperature before frosting.

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Directions for Hot Milk Cake with Chocolate Chips (without pictures)

Adapted from Taste of Home Baking Binder

  • 4 eggs, room temperature
  • 1.75 cups sugar
  • 2 teaspoons vanilla
  • 2.25 cups flour
  • 2.5 teaspoons baking powder
  • 1.25 cups milk
  • 8 Tablespoons (1/2 cup) butter, cut into tablespoon-sized pieces
  • 1/2 cup chocolate chips (mint flavored, mini or regular sized, dark or sweet)

Prepare a 13 x 9 inch baking dish and preheat the oven to 350 degrees. In a mixer, beat the eggs on high speed for 5 minutes until thickened. Gradually add the sugar, beating until fluffy. Beat in the vanilla. Then, mix together the flour and baking soda and add them gradually on low speed, just mixing until smooth.

In a small saucepan, heat the milk and butter on medium low heat. When the butter has melted, it is ready. Stir into the batter, being careful with splashing. When the batter is well combined, pour into the baking dish. Sprinkle the chocolate chips evenly on top of the cake. Bake for about 30-40 minutes until a toothpick comes out clean and the top is a light brown. You may need to turn the pan during baking. Cool to room temperature before frosting.

 

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