a freeform blog

Archive for the tag “chocolate chip”

Sh*t cake

So I was browsing my google reader the other day and saw a new recipe on one of my favourite food blogs, Smitten Kitchen. I had a giggle about her referring to a completely different cake as “sh*t cake” because of the language her mum used when she was making it. Well, THIS one should have been called “sh*t cake” because I am sure the language I used last night should have peeled the paint from the kitchen walls.

This cake used up every mixing bowl I own as well as a few cups, I ended up with sour cream all over the front of my shirt, the kitchen counter and the windowsill (yes, really). The mess was phenomenal!

Its a pain in the butt to make. Then the recipe says to pour the batter into a dish, only my batter had the consistency of pizza dough (cue more swearing here). Then I put it in the oven and after 10 minutes or so I smell burning (cue more swearing again). Turns out chocolate chips on top aren’t such a hot idea.

Anyway, cake out, pull burnt chocolate chips off the top and it is absolutely delicious. But I am still not making it again. I might have to give the recipe to all my friends and hope they invite me round after making it so that I can have some (that’s if they don’t call me round just to clean their kitchen).

*p.s. I went back to the recipe and don’t see any chocolate chips on the top of hers… so rather stick ’em in the middle.

Recipe below with amounts converted from ounces into grams.

Cinnamon-Chocolate Chip Sour Cream Cake

115gr butter at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
450gr sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda

350gr chocolate chips
1/2 cup sugar
1 teaspoon cinnamon

Preheat oven to 180°.

In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.

In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.

Bake for 40 to 50 minutes, or until a tester comes out clean.

Foodporn Friday: Oatmeal caramelitas

How decadent are these? They’re called Oatmeal Caramelitas (or ‘Death by Sugar Overdose’, you choose)

LatteJunkie shared the link on Facebook and I knew I just had to try them. Its not easy to find the caramels I am used to here but I found a local equivalent and they worked perfectly! The only hard part is waiting 2 hours for them to set – they smell so good that its hard to keep your hands off them for long.

Here’s the recipe, I didn’t make any changes to it: Little Birdie Secret’s Oatmeal Caramelitas

If you make them you’re going to have quite a bit of left over evaporated milk. Here’s what I plan to do with mine…

Sweetcorn Souffle

2 tins creamed corn
2 teaspoons sugar
250ml evaporated milk/cream

3/4 cup mielie meal
2 eggs
2 teaspoons baking powder
salt & pepper

Mix together and put in shallow baking dish. Bake at 180 for an hour.

Post Navigation