Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts (optional)
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugars with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating after each addition.
5. Add the vanilla extract and mix until combined.
6. Gradually add the flour mixture and mix until just combined.
7. Fold in the chocolate chips and walnuts (if using).
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 463
Fat: 24g
Carbohydrates: 58g
Protein: 6g
Substitutions for Ingredients:
- All-purpose flour: can be substituted with whole wheat flour or gluten-free flour blend.
- Unsalted butter: can be substituted with coconut oil or vegan butter.
- Granulated sugar: can be substituted with coconut sugar or maple syrup.
- Light brown sugar: can be substituted with dark brown sugar or coconut sugar.
- Semisweet chocolate chips: can be substituted with dark chocolate chips, white chocolate chips, or peanut butter chips.
- Walnuts: can be substituted with pecans, almonds, or other nuts of your choice.
Variations:
- Add 1 cup of dried fruit such as raisins, cranberries, or cherries.
- Add 1 teaspoon of ground cinnamon or nutmeg for a spiced flavor.
- Add 1 teaspoon of instant espresso powder for a mocha flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugars.
- Do not overmix the batter.
- Let the cake cool completely before serving.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve with a scoop of ice cream or a dollop of whipped cream.
- Drizzle with melted chocolate or caramel sauce.
Garnishes:
- Sprinkle with chopped nuts or shredded coconut.
- Top with fresh berries or a sprinkle of cinnamon.
Pairings:
- Serve with a cup of coffee or tea.
- Pair with a glass of cold milk or a scoop of ice cream.
Suggested Side Dishes:
- Serve with a side of fresh fruit salad.
- Serve with a side of roasted vegetables.
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk or cream to the batter.
- If the cake is too moist, bake for a few minutes longer.
Food Safety Advice:
- Store the cake in an airtight container at room temperature.
- Refrigerate any leftovers and consume within 3 days.
Food History:
The Chocolate Chip Dowry Cake is a classic American dessert that dates back to the early 1900s. It was originally made with raisins and nuts, but over the years chocolate chips have become the most popular addition.
Flavor Profiles:
This cake has a sweet and buttery flavor with a hint of vanilla and chocolate. The walnuts add a nutty flavor and the chocolate chips add a rich and creamy texture.
Serving Suggestions:
- Serve as a dessert after dinner.
- Serve as a snack with a cup of coffee or tea.
- Serve as a breakfast treat with a glass of cold milk.
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