by Gayle Squires, Kosher Camembert
This is the cake my mom made most often when I was a kid. She got the recipe from her good friend Helen. It’s a dense cake studded with chocolate chips that I think is best eaten with a cup of tea or coffee. It’s not a moist, fluffy cake, but it’s what I grew up with and I like it this way. Also, we always coat the chocolate chips with some flour before adding them to the cake so that they don’t all sink to the bottom. I’m not sure it makes a difference, but, well, that’s what we do. This recipe makes a huge cake and I often end up freezing half.
1 cup parve margarine or butter
1 cup sugar
1 teaspoon vanilla
1 cup almond milk, non-dairy creamer, or milk (I use almond milk, my mom uses the non-dairy creamer)
3 cup flour + a little more
1 tablespoon baking powder
1-2 cups chocolate chips
Prep. Preheat oven to 350º F. Grease a Bundt (or whatever) pan – this is not necessary if you’re using non-stick…which I highly recommend. Put chocolate chips and a few pinches of flour in a ziplock bag and shake to coat the chips.
Mix. Cream margarine/butter and sugar until light yellow. Add eggs one at a time, mixing in between. Add vanilla. Add a little almond milk, then a little sifted flour and baking powder. Keep alternating liquid and flour mixture until they are both added. I usually do this in about 3 rounds. Add the flour-coated chocolate chips and mix by hand.
Bake. Pour batter into a Bundt pan (or whatever you have). Bake 55-60 minutes until golden brown on top and a toothpick comes out clean. If you’re dividing the cake between two loaf pans, which my mom often does, bake for 30-40 minutes.
Note, if you freeze the entire second loaf, no one can really get away with sneaking slivers undetected.
Recipes: Desserts, Cake, Pound Cake, Parve or Dairy, Kosher