Treasured Recipes from the Charleston Cake Lady. If you are like me and often flip through cooking shows, chances are that you've seen Teresa Pregnell featured on a show about the south or about cakes. She is legendary!
In my search for the perfect cake to give away, I picked the chocolate chip cake recipe from this book. There are several good looking pound cake recipes as well. This had the ingredients of many cake recipes, but the extended beating time adds an incredible delicate texture to the cake itself. This was wolfed down by my co-workers, despite the mass injury the cake suffered when I was removing it from the pan.
Chocolate Chip Cake
1 package (18.5 oz) butter recipe golden cake mix
1/3 cup granulated sugar
8 oz sour cream (do not use low-fat or nonfat)
2/3 cup vegetable oil
3 large eggs
1 tsp pure vanilla extract
1 package (12 oz) mini semisweet chocolate chips
Preheat the oven to 325 F.
Grease and flour a 12-cup Bundt pan.
In a large mixing bowl with a mixer, blend the cake mix, sugar, sour cream, and oil on low speed for 1 minute. Add the eggs one at a time, blending well after each addition. Increase the mixer speed to medium and beat for 4 minutes. Add the vanilla extract. Fold the chocolate chips into the batter by hand and stir gently until they are well distributed.
Pour the batter into the prepared pan and bake for 50 minutes, or until a tester inserted in the middle of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan. Invert the cake onto a plate and enjoy your delicious chocolate chip cake.
Categories: Cake, Chocolate