Pasadena Star News/April 21, 2004

Chocolate Chip Cake
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 cake N/A N/A 394 N/A 14gm 205mg 65gm 5gm 49mg


INGREDIENTS:
1-3/4 cups sugar 2/3 cup butter, softened 2 eggs
1 teaspoon vanilla 1 teaspoon almond extract 3 cups all-purpose flour
1-1/3 cups milk 1 cup miniature chocolate chips 1 tablespoon baking powder
3/4 teaspoon salt Chocolate Glaze



1 Grease and flour a 10 to 12 cup bundt pan. If using a 10-cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter.
2 In a large mixing bowl, beat together with an electric mixer sugar, butter, eggs, vanilla and almond extract until very light and fluffy. Add all remaining ingredients except Chocolate Glaze; mix well. Spoon batter into prepared pan.
3 Bake in preheated 325-degree oven 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely. Drizzle with Chocolate Glaze, if desired.
4 CHOCOLATE GLAZE: In a medium bowl, mix together 2 cups sifted powdered sugar, 2 tablespoons unsweetened cocoa and 1 tablespoon butter, softened. Add milk, until desired consistency; mix until smooth.

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