Schokino Chocolate Chip Cake Food

CHOCOLATE CHIP CAKE

Steps:

• Heat oven to 350 degrees.
• Grease (not oil) a 13 x 9 pan.
• In large bowl, combine first 9 ingredients.
• Mix well by hand or use a mixer at medium speed for about 3 minutes.
• Pour half of the batter (about 2 1/2 cups) into the prepared pan.
• In separate small bowl, combine the sugar and cinnamon.
• Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter.
• Repeat with remaining batter, sugar mixture, and chocolate chips.
• Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.

CRISPY-CAKEY CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, salt and baking soda in a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

CHOCOLATE MILK SHAKE

Steps:

• In blender combine all ingredients and blend until smooth. Pour into glass and serve.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.

ZUCCHINI CHOCOLATE CHIP CAKE

Steps:

• Combine dry ingredients and set aside (Flour through Chocolate).
• Combine wet ingredients.
• Mix dry into wet.
• Grease 6 6 ounce custard cups with coconut oil.
• Distribute batter evenly between 6 cups. place cups in baking dish and add about 1/2 inch of water to baking dish.
• Bake at 350 for 30-40 minutes until toothpick comes out clean.

DELICIOUS CHOCOLATE SHAKE

Steps:

• In a blender, combine ice cream, drink mix powder and milk. Blend until smooth. Pour into glasses and serve.

CHOCOLATE CHIP CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, combine all cake ingredients except chocolate chips and walnuts. Blend well with a handheld mixer, scraping the sides of the bowl with a spatula. Fold chocolate chips and walnuts (optional) into batter.
• Divide batter in half and pour evenly into two greased and floured round layer cake pans. Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool on a wire rack for at least one hour before turning out.
• Carefully turn first cake out of pan onto cake plate with flat side on plate and round side facing up. With a knife, carefully trim the rounded edge to make a flat surface for the filling.
• For filling, stir together brown sugar, cornstarch, salt and water in a medium saucepan. Over medium heat, cook (stirring constantly) until mixture begins to thicken (to a pudding-like consistency) and boil. Boil and stir for one minute. Remove from heat. Cool for at least 10 minutes. Spread filling over top of bottom layer of cake.
• Carefully turn second cake out of pan. Place flat side of cake atop bottom layer of cake (covered with filling) with round side facing up. Do not trim rounded top surface of cake.
• For glaze, heat chocolate chips, butter and corn syrup over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Spread over top layer of cake, allowing some of the glaze to drip down the sides of the cake.
• For bundt cake without filling, follow cake and glaze instructions. Baking time for cake may vary due to its being one layer instead of two. Turn cake out of bundt pan with flat side facing down and top with glaze as directed above.

CHOCOLATE CHIP COOKIE CAKE

Steps:

• Beat butter and sugars together.
• Add eggs and vanilla.
• Mix flour, salt, baking soda, and cream of tartar.
• Add dry ingredients to the batter and mix until well blended.
• Stir in chocolate chips.
• Spread dough into a 15 1/2 inch round pan.
• Bake for 20 minutes at 350 degrees.

CHOCOLATE CHIP CAKE

Steps:

• Combine butter, 1 cup sugar, and eggs in mixing bowl.
• Combine dry ingredients and add alternately with sour cream into bowl.
• Add vanilla.
• Batter will be very thick.
• Spread 1/2 of batter into 9X13 pan.
• In seperate small bowl combine 1/2 cup sugar and cinnamon.
• Add half of cinnamon mixture over top of batter in pan.
• Sprinkle 1/2 of chocolate chips over cinnamon mixture.
• Add remaining batter over top of chocolate chips.
• Add remaining cinnamon sugar and top with remaining chocolate chips and bake in 350 degree oven for 20- 30 minutes.
• Serve warm.

CHOCOLATE CHIP CAKE

Steps:

• Mix cake mix, eggs, milk, oil, vanilla and vanilla pudding mix.
• Stir in chocolate chhips and grated chocolate.
• Pour into bundt pan and bake at 350 for 1 hour.
• Cool and dust with powdered sugar.

PUMPKIN CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350°F Mist an 8-inch square pan with cooking spray and then line with parchment paper. Melt the butter needed for recipe and let cool.
• Whisk together the cooled butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl.
• Stir in baking soda, baking powder, pumpkin spice and salt.
• Stir in half of the flour, then milk, then the remaining flour, stirring until just combined (do not overmix).
• Fold in chocolate chips and walnuts.
• Scrape batter into pan and smooth top.
• Bake until firm to the touch and it passes a toothpick test, approximately 50-60 minutes.
• Let cool in pan on a wire rack for 5 minutes. Invert onto rack and then immediately turn right side up onto another rack to cool completely.

SCHOKINO CHOCOLATE CHIP CAKE

Steps:

• Preheat the oven to 180°C.
• Butter and flour a bundt pan.
• Sift the flour, cornstarch and baking soda into a bowl.
• In another bowl, cream the butter and sugars, then beat in eggs and milk. Add dry ingredients and mix with a hand-mixer on low speed, then increase the speed and beat until glossy, 2 minutes.
• Fold in the chocolate chips evenly.
• Pour batter into the prepared pan, then place in oven, on a rack in the lower third of the oven.
• Bake for approximately 55 minute.
• Let cool in the pan on a rack for 10 minutes, then turn the cake out onto the rack to cool completely.