Chocolate Chip Cookie Cake

The flavour of a chocolate chip cookie in a cake - why not!
Tools & Equipment:
  • 3 eggs
  • 1 cup brown sugar
  • 2/3 cup oil, canola or vegetable
  • 1 tbsp vanilla, powder or liquid
  • 1 tbsp butter flavour
  • 2 1/2 cups flour, enriched or all-purpose
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • 1 cup milk, 1% or 2%
  • 1 cup chocolate chips, mini or regular size
  • 1/4 cup pulverized roasted walnuts, optional
  • 2 - 3 tbsp extra shortening, for greasing pan
  • 2 - 3 tbsp extra flour, for greasing pan
  • 2 medium size mixing bowls
  • mixer
  • pastry brush
  • Angel food cake pan
  • 2 cake racks

Grease Angel food cake pan with extra shortening, using a pastry brush. Dust with the extra flour, holding the 2 parts of the pan carefully as to keep the cone from not moving around. Hold pan upside down and gently tap to dislodge excess flour; set aside.

Place an oven rack on the second to lowest level and preheat oven to 350'F.

In a medium size bowl, combine: flour, baking soda, salt and baking powder; set aside.

In another medium size bowl, beat together the eggs and the brown sugar, using a mixer set on the highest speed, for about 3 - 4 minutes; the mixture should be glossy and smooth. At this point, if you should see lumps in the mixture, any hard brown sugar clumps, remove them. These hard clumps won't breakdown and will be noticeable in the cake. Besides, they can also interfere with your mixer's mechanism and in the long run ruin it.

Add in the oil and continue beating until incorporated. Add in the vanilla and butter flavouring. Then alternately add in the flour mixture and milk, finishing off with the flour mixture; mix well. Stir in the chocolate chips and optional walnuts. Pour the batter into the prepared pan and gently run a knife through the batter to break up any air pockets and then smooth top. Bake for 50 minutes.

How to Remove and Invert the Cake from the Angel Food Cake Pan:
Remove the baked cake from the oven and set it on a rack. Allow the cake to cool in the pan for 5 minutes. Then using your oven mitts, hold the side of the pan with your fingers and place your thumbs on top of the cone. Holding everything firmly, shake the pan upwards to release the cone part of the pan from the outer part; lift off the cone and set the outer side of the pan aside. If the cake is stuck to the outer side, simply run a knife between the cake and the side of the pan.

Loosen the cake from the bottom of the pan and cone (if needed), using a knife. Place the second rack on the tip of the cone and invert the cake; set aside cone part. Then place the first rack on the top of the cake (its bottom) and invert the cake again to have the cake rest right side up on the rack. Cool cake completely before storing in a tightly sealed container.
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