I have a feeling that most after school snacks these days look like fresh veggies and apples slices. Or maybe a bar? I don’t know about you, but when I was in school I went home from school and I was starving! And tired. And in need of some comfort food.
Aged Bread Boards, Set of 3 Checked Tea Towels
There is a reason that picture perfect days of the past featured fresh baked cookies coming out of the oven as the kids got off of the bus, ala June Cleaver. I may wear leggings and sneakers most days instead of a dress and pearls, but I think June knew what she was doing.
Because I pack a healthy lunch for Emma, and we have relatively healthy homemade dinners at night (as long as pasta counts…), we don’t shy away from a daily indulgence. And a slice of warm, chocolate chip butter cake with glaze fits the bill. You can skip the glaze, or dust on powdered sugar instead… I guess.
I love baking quick breads/pound cakes. They are so quick to put together and there is something so simple about baking in a loaf pan that seems easier than a cake pan.
I use a sheet of Parchment Paper ($10 for 100), cut to fit the Essential Loaf Pan, to make removing the cake simple. Comes out perfectly every time.
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Aged Bread Boards, Set of 3 Checked Tea Towels
Chocolate Chip Butter Cake with Cocoa Glaze
12 tablespoons butter, softened 1 1/2 cup granulated sugar 2 eggs 2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup milk
2 teaspoons vanilla
1 cup of chocolate chips
…….
3 tablespoons of butter, melted
2 tablespoons of milk
2 tablespoons of cocoa
2 cups of powdered sugar
Preheat oven to 350.
In a mixer fitted with the paddle attachment. Cream together butter and sugar for 3 minutes. Add eggs. In a separate bowl, combine flour, baking powder, soda and salt. In another separate bowl, combine milk, and vanilla. Add half of the wet ingredients to the butter sugar mixture, mix for 5 seconds, then add half of the dry and mix for 5 seconds. Repeat with second half, ending with dry ingredients. Pour batter into loaf pan – I like to line mine with parchment paper. Bake for 35-45 minutes until a cake tester comes out clean.
For glaze, melt butter with milk in a pourable measuring cup in the microwave. Add cocoa and mix with a fork. Microwave 30 more seconds. Add powdered sugar and stir with a fork until smooth. Add more powdered sugar or milk to achieve pourable constancy. Also, reheat in the microwave if it sets up before you pour it over the cake.
I LOVE this glaze. I use it on Homemade Donuts, Chocolate Cupcakes & Cakes. Even to dip graham crackers : ) Browse all of the recipes that I use the Chocolate Glaze on, here >
Pin this Chocolate Chip Butter Cake with Cocoa Glaze
Browse all of the my Dessert Recipes, here >
Browse all of the recipes that I use the Chocolate Glaze on, here >
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