Chocolate Chip Layer Cake from 1941 скачать в хорошем качестве

Chocolate Chip Layer Cake from 1941

This Chocolate Chip Layer Cake from 1941 is a very old recipe that came from my New American Cookbook. It made a very rich and moist cake. It took about 25 minutes in my oven. The recipe is listed below and I hope that you'll try it. Let me know how it turned out for you in the comments. Thank you for watching and don't forget to like and subscribe! Chocolate Chip Layer Cake 8 ounces semi-sweet chocolate chips 2 1/4 cups sifted cake flour - sift first, then measure 1/4 tsp salt 2 1/4 tsp baking powder 1 cup sugar 1/2 cup butter, softened 3 egg whites, room temperature unbeaten 3/4 cup whole milk 1 1/2 tsp pure vanilla extract Preheat oven to 350 degrees. Grease two 8" round cake pans, line with waxed paper and grease and flour. Set aside. Sift flour once, then measure. Add in baking powder and salt and sift 3 times. Cream butter and gradually add sugar. Continue creaming until light and fluffy. Add egg whites one at a time, beating after each addition. Add vanilla and mix well. Add flour mixture alternately with milk, beginning and ending with flour mixture. Spread 1/2 of the batter divided into the two pans. Sprinkle with half the chocolate chips and spread remaining batter and end with the remaining chocolate chips. Bake for 25 to 30 minutes or until cake tests done. Cool layers completely and frost as desired. **Cake flour substitution: Sift all-purpose flour, then measure. Per one level cup, remove two tablespoons of flour. Add in two tablespoons of cornstarch and sift twice.