My cousin Polly learned to make this snack cake as a teenager to pacify the kids she cared for one summer on Spruce Island, Massachusetts. Its timeless appeal was proven 35 years later when her 10-year old granddaughter proudly let me copy it from her own battered spiral notebook of recipes- it was the first entry. It’s delicious served warm and freezes well.
Makes one 9×13-inch pan
2 cups sugar
1 cup butter (2 sticks)
softened to room temperature
4 extra large eggs
1 teaspoon vanilla
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 cups chocolate chips
1 bar grated German Chocolate (or other milk/sweet chocolate)
1. Preheat the oven to 350 degrees. Grease one 9×13 inch pan and set aside.
2. Cream together sugar and butter at medium speed with an electric mixer until light-colored and fluffy, about 5 minutes, scraping the sides of the bowl.
3. Add eggs, one at a time, beating between each addition. Add vanilla.
4. Sift together flour, baking powder, and salt.
5. Add 1/2 the flour mixture to batter and combine at low speed. Add the milk and rest of flour and beat until smooth. Mix in the chocolate chips.
6. Pour 1/2 the batter into the prepared pan. Sprinkle with 1/2 of the grated chocolate. Pour the remaining batter over and spread the rest of the chocolate on top.
7. Bake 1-hour or until center is firm, edges are brown and a cake tester inserted in the middle comes out clean.
8. Cool 20 minutes before cutting and serving.
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