This is a simple vanilla cake; however, what makes it so yummy is the fact that I added a cup of chocolate chip morsels to the batter and then made a ganache-like flowing icing to die for, that I also used to fill the middle of the two layers of the cake. Then, I served it with yummy vanilla ice cream and fruits.
Approximate Prep and Cooking Time: 1 hour
Approximate Cost: $14.61 or $1.83 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Servings: 8 to 10
Ingredients for the Cake ($7.98)
2 c. all-purpose flour ($1.00)
2 tsp. baking powder (.25)
¼ tsp. salt (.10)
1 c. granulated sugar (.50)
1 stick of unsalted butter (make sure is at room temp. before using it) ($1.31)
2 eggs at room temperature (.32)
¾ c. evaporated milk (75)
1 ½ tsp. vanilla extract $.2.50)
1 c. Chocolate chip morsels ($1.25)
Ingredients for the Dark Chocolate Ganache-like ($6.63)
1 stick of unsalted butter – melted ($1.25)
2/3 cups Hershey’s Dark Cocoa powder ($1.80)
3 cups Powdered sugar ($1.25)
1/3 cup Evaporated milk (.33)
1 tbsp. Pure Vanilla ($2.00)
To prepare the chocolate ganache-like follow the recipe in the back of the dark chocolate powder container. To make it flow, just add more milk to taste.
Preheat oven to 350°F. Grease a bundt baking pan.
Mix in medium size bowl mix together the flour, baking powder and salt, set aside.
In a separate bowl with a stand mixer, at medium speed mix the granulated sugar with the butter, then add eggs until all is well blended.
Add milk and vanilla, mix well.
Turn the speed to low to add the flour, baking powder and salt mixture; beat about 1 minute or until smooth.
Add the chocolate chip morsels and just mix briefly until they are incorporated in the batter.
Pour into the prepared bunt baking pan.
Bake 30 minutes or until toothpick inserted into center comes out clean. Gently loosen cake from pan with a plastic knife and turn out onto wire rack.
Allow it to cool completely, then to get it into two layers, slice it carefully in the middle to get two individual cakes.
Spread icing on one layer and carefully, place the second layer on top, making sure it does fit as best as possible.
Now you are ready to drip the ganache-like over the top of the cake. Remember, this cake decoration is not classy perfect; it’s rather imperfect and simple with the icing dripping from around the cake. Time to enjoy it.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.