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CAKES, QUICK BREADS & MUFFINS



CAKES

Chocolate Pecan Sour Cream Cake
Rosie's Chocolate Chip Cake
Snackin' Quick Cake



QUICK BREADS

Banana Chip Bread
Pea-nutty Chip Bread

MUFFINS

Chocolate Chip Crumbcakes
Chocolate Chip Muffins
Chocolate Pumpkin Muffins
In the Chips Muffins



IN the CHIPS! DIRECTORY

BAR-COOKIES
CANDY
CHOCOLATE CHIP COOKIES
GIFT RECIPES - RECIPES IN A JAR


BAKING TIPS METRIC CONVERSIONS

CHOCOLATE LINKS IN the CHIPS! HOME & WEB-RING LISTINGS EM@IL RECIPES

CHOCOLATE PECAN SOUR CREAM CAKE

Pre-heat oven 350*F
grease and flour 9"x13" cakepan

1/2 cup butter 1 teaspoon baking soda
2 cups light brown sugar 1 teaspoon salt
2 large eggs 2/3 cup sour cream
3 tablespoons cocoa 2 teaspoons vanilla
2/3 cups water 3/4 cup mini-chocolate chips
2 1/4 cups cake flour OR 2 cups all purpose flour
3/4 cup chopped pecans

Cream margarine and brown sugar until fluffy.
Beat in eggs.
Blend cocoa and water and add to mixture.
Sift together flour, soda and salt.
Stir in alternately with sour cream and vanilla.
Stir in chocolate chips and pecans.
Pour batter into prepared pan.
Bake 35-45 minutes.
Cool in pan.
Frost with sour cream chocolate frosting.

CHOCOLATE SOUR CREAM FROSTING
1 pkg, (6oz) semi-sweet chocolate chips
3/4 cup sour cream
Melt chocolate pieces over hot water.
Remove from heat and stir in sour cream.
Beat until creamy and spread on top of cake.
CAKES

ROSIE'S CHOCOLATE CHIP CAKE

Pre-heat oven 350*F
Grease and flour Bundt pan

1 pkg. yellow cake mix 4 eggs
1/2 cup vegetable oil 1/4 cup rum or brandy
1 pkg, 3 3/4 oz instant 1 teaspoon vanilla
chocolate pudding mix 1 (6 oz) pkg chocolate chips
8 oz. sour cream 1 cup chopped pecans

Mix all ingredients except chocolate chips and pecans; beating for
3-4 minutes.
Stir in chocolate chips and pecans; blending well.
Pour into prepared Bundt pan and bake 60-65 minutes.
CAKES


SNACKIN' QUICK CAKE

Pre-heat oven 350*F
Grease and flour 9" x 13" pan

2 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup light brown sugar, firmly packed
2 eggs
1/4 cup softened margarine
1 (16 oz.) can fruit cocktail
3/4 cup chocolate chips
1/2 cup chopped nuts (your choice)

Combine all ingredients except chocolate chips and nuts in a large
bowl.
Blend well on low speed to get all dry ingredients moist.
Beat at medium speed for 2 minutes.
Pour batter into prepared pan.
Sprinkle chocolate chips and nuts over surface of batter. Bake 35-40 minutes.
CAKES



BANANA CHIP BREAD

pre-heat oven 375*F
grease and lightly flour an 8 1/2"x4 1/2" loaf pan

1/2 cup sugar
2 tablespoons light brown sugar
5 tablespoons butter
1 1/3 cups mashed ripe bananas
1 egg
2 egg whites
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini chocolate chips

Beat sugars and butter until light and fluffy.
Add bananas, egg and whites and beat well.
Sift flour, baking soda and salt and add to banana mixture.
Stir in chips.
Pour into prepared loaf pan.
Bake one hour or until wooden toothpick inserted in center comes out clean.
Remove from pan and cool on wire rack.
Serve warm or cool.
QUICK BREADS

PEA-NUTTY CHOCOLATE CHIP BREAD

Pre-heat oven 350*F
grease and lightly flour two 8 1/2" x 4 1/2" loaf pans

3 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup peanut butter (creamy OR crunchy)
1/2 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
1 1/2 cups sour milk
3 teaspoons vanilla
1 cup mini chocolate chips

To sour fresh milk, place 1 1/2 tablespoons lemon juice in a 2 cup
measuring cup and fill to equal 1 1/2 cups. Let stand about 5 minutes before using.

Combine flour, baking powder, soda and salt into a large bowl.
In a separate bowl, beat peanut butter, butter and sugars with an
electric mixer until light and fluffy.
Beat in eggs, then sour milk and vanilla.
Add flour mixture gradually and mix at low speed.
Stir in chocolate chips.
Divide batter equally into prepared pans.
Bake 45 minutes or until a wooden toothpick inserted in the center
comes out clean.
Cool in pans on a wire rack, 10 minutes.
Remove from pans and cool completely on wire rack.
QUICK BREADS
MUFFINS

CHOCOLATE CHOCOLATE CHIP MUFFINS

pre-heat oven 350*F grease 12 (3 1/2") muffin cups 2 1/2 cups all purpose flour 1 cup dark brown sugar, firmly packed 1/3 cup baking cocoa 2 teaspoons baking soda 1/2 teaspoon salt 1 1/3 cups buttermilk 6 tablespoons butter, melted 2 eggs, beaten 2 teaspoons vanilla 1 (12 oz) pkg chocolate chips (mini or regular) Combine flour, sugar, cocoa, baking soda and salt in a mixing bowl. Combine buttermilk, butter, eggs and vanilla and mix together. Add liquid mixture to flour mixture and stir until moistened. Stir in chocolate chips. Spoon batter into prepared cups, fill 1/2 full. Bake 25-30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack, 10 minutes. Remove from pan and serve warm or cool completely. MUFFINS

CHOCOLATE CHIP CRUMBCAKES

pre-heat oven 400*F grease 18 muffin pan cups TOPPING: Mix together and set aside. 1/3 cup dark brown sugar, packed 2 tablespoons butter, melted 1 tablespoon all purpose flour 1/2 cup nuts, chopped 1/2 cup chocolate chips Muffins: 1 1/2 cups mini chocolate chips 2 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 stick (1/2 cup) butter, melted 2/3 cup milk 2 eggs, beaten 1 teaspoon vanilla Mix together 1 1/2 cups chocolate chips, flour, sugar, baking powder, and salt in a large bowl. Mix butter, milk, eggs and vanilla together and add to flour mixture. Stir until dry ingredients are just moistened. Spoon the batter into prepare muffin cups, about 3/4 full. Sprinkle topping over each muffin. Bake 18-20 minutes or until wooden toothpick inserted in center comes out clean. Cool for 5 minutes on wire racks then remove from pans and cool on racks completely. MUFFINS

CHOCOLATE PUMPKIN MUFFINS

pre-heat oven 400*F grease 12 muffin cups 1 1/2 cups all purpose flour 1/2 cup sugar 2 teaspoons baking powder 3/4 teaspoons cinnamon 1/2 teaspoon salt 1 cup milk 1/2 cup canned pumpkin 1/4 cup butter, melted 1 egg, beaten 1 cup mini chocolate chips 1/2 cup nuts, finely chopped Combine flour, sugar, baking powder, cinnamon, salt and chips in a large bowl. In another bowl, mix milk, pumpkin, butter and egg. Add milk mixture to flour mixture stirring just until dry ingredients are moistened. Spoon into prepared muffin cups, filling 3/4 full. Sprinkle a teaspoonful of nuts on top of each muffin. Bake 20-22 minutes or until wooden toothpick inserted into center comes out clean. Cool 5 minutes before removing to wire racks to cool completely. MUFFINS

IN THE CHIPS MUFFINS

pre-heat oven 400*F grease 12 2 1/2" muffin-pan cups 12 chocolate chip cookies (crispy kind not soft) finely rolled to yield about 1 1/4 cups of crumbs. 1 cup all purpose flour 1 tablespoon baking powder 1 cup finely chopped apples/OR zucchini/OR grated carrots 1/3 cup mini-chocolate chips 3 tablespoons light brown sugar, firmly packed 1/4 cup butter, melted 3/4 cup milk 1 egg, beaten Combine cookie crumbs, flour, baking powder, apples, chocolate chips, and brown sugar and set aside. Combine butter, milk and egg and add to flour mixture until all dry ingredients are moistened. Spoon batter into muffin cups. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Serve warm. MUFFINS