Thanks to everyone who entered the giveaway for a Tate’s Bake Shop cookbook and gift box of cookies!
I used random.org to pick a winner from the comments that made it in before midnight last night, and our winner was Anash! Anash, I’ll be emailing you to get your information so that we can send you your goodies. If I don’t hear back within 72 hours, we’ll have to pick a new winner.
If you weren’t the winner this time, don’t forget that Tate’s Bake Shop is generously offering Measuring Spoons readers a 15% discount off anything in their web store for the rest of April. Enter the code “cookies1″ at checkout to take advantage of this discount.
I’m loving the Tate’s Bake Shop Cookbook that I got. The other day, we had a bunch of friends over, and I whipped up Tate’s Chocolate Chip Cake. It’s simple and delicious, and you don’t need an icing. Thanks again, Tate’s!
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup salted butter, softened to room temperature
3/4 cup sugar
1 1/4 cups firmly packed light brown sugar
1 tablespoon vanilla
4 large eggs
2 1/2 cups semisweet chocolate chips
1 cup sour cream
3 tablespoons heavy cream
Preheat the oven to 350 degrees. Grease a 13×9 inch pan. Set it aside.
In a medium bowl, combine the flour, baking powder, salt, and baking soda. Set it aside.
In a bowl with an electric mixer, cream the butter till it’s light and creamy, about 4 minutes. Add the sugars and mix well. Add the vanilla and mix. Add the eggs, one at a time, mixing them well and scraping down the sides of the bowl after each addition.
Removed 1/4 cup of the flour mixture and toss it with the chocolate chips in a separate bowl. This keeps the chips from sinking to the bottom of the cake. Set it aside.
Add the remaining flour mixture alternately with the sour cream in three stages, beginning and ending with the flour. Mix in the heavy cream. Stir in the chocolate chip mixture.
Spoon the batter into the prepared pan and spread it evenly.
Bake the cake for 55 minutes or until a cake tester or toothpick comes out clean.
Yield: 16 servings.