Dangerously Delicious Chocolate Chip Cake

I haven’t done a ton of cooking this week as the nasty cold/virus thing just will not go away. But last night I was feeling a little better and decided, after dinner, to make a cake. And the one I wanted was the chocolate chip cake. Think big, moist, soft, chewy chocolate chip cookie in cake form.

So the basics of this are a lot like chocolate chip cookies – brown sugar, white sugar, butter, eggs, vanilla, baking soda, baking powder, salt and flour. It is the adding of milk to make a cake batter instead of cookies that is the real difference. And the best part is that you put everything together and mix – no add this then that to this recipe.


I made this as a bunt cake as, for some reason, I do not have any round cake pans. Weird. But, the bunt cake came out well and I drizzled some caramel over it when it was still warm. Bob really liked is one, and his description is the title of the post!


I also tried a butternut squash pie for lunch yesterday. I roasted the butternut squash and caramelized onions. Once the squash was nice a soft, I scooped out the flesh and blended it with an egg and some cream. I folded in goat cheese and sheep cheese and added a little Parmesan with thyme, salt and pepper. I did make a crust – I figured I was sick and so I get the crust this week – but this one would be really good with no crust.

I am hoping that I can get a few more things made this week, but we will have to see if the virus will go away.

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