Temperature: 350 ° F
Ingredients
Cake
- 1 cup semisweet chocolate chips
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup (1 stick) butter
- 3/4 cup light or dark brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoons baking powder
- 2 drops orange oil OR
- 2 teaspoons grated orange rind (used in place of orange oil)
- 3 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
Glaze
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
These chocolate-studded yellow cakes are accented with the slightest hint of orange.
Use butter or solid vegetable shortening to grease two 3-cup tube pans. Preheat the oven to 350°F.
Cake: Combine 1/2 cup of the chocolate chips with 1/2 cup of the flour. Process in a food processor until the chocolate is chopped, or put in a zip-top bag and bang with a rolling pin until the chocolate is crushed. Stir in the remaining 1/2 cup chips.
In a large bowl, beat together the butter, sugars, salt, baking powder, and orange oil or grated rind until fluffy. Beat in the eggs one at a time, scraping the bowl once or twice to make sure everything is well blended. Mix the milk and vanilla together, then add it to the batter in the bowl 1/4 cup at a time, alternating with the flour and stirring until well blended after each addition. Fold in the chocolate chip/flour mixture. Spoon the batter into the prepared pans.
Bake the cakes oven for 34 to 40 minutes, until they're golden brown and a toothpick or cake tester inserted into the center comes out clean.
Remove the cakes from the oven, and cool them in the pans for 20 minutes. Turn them out onto a cooling rack, and allow them to cool to room temperature.
Glaze: In a saucepan set over medium heat, or in the microwave, bring the cream to a boil, then stir in the vanilla and chocolate chips. Mix until smooth. Drizzle glaze over the cooled cakes.
Yield: 8 servings.
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