I came up with this cake recipe when the nest was empty and we needed to downsize our desserts. A full sized cake would be stale before we could finish one. It was also didn't need a frosting to be good.
In taste and texture this cake reminds me of the old Betty Crocker Golden Chocolate Chip Snackin' Cake from the late 60's and 70's. This recipe throws together in about 5 minutes, not the same 1 minute with just water and vinegar stirred into the mix in it's ready to bake pan that Snackin' Cake did but still pretty quick for a from scratch cake. This cake is easy, quick and delicious.
I usually make this in an 8x8 inch pan, but I had to try my new 6 Cup Cast Aluminum Bundt Pan. I love it!
Chocolate Chip Cake
1 cup all-purpose flour
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup butter - softened
2/3 cup milk
1 large egg
1/4 cup mini chocolate chips
1/4 cup chopped walnuts
3/4 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease and flour 8x8 inch pan, 9x9 inch pan, (1) 8 or 9 inch round layer pan or 6 cup Bundt pan.
Add all ingredients except chocolate chips and nuts to larger mixer
bowl. Blend 1/2 minute at low speed, scraping bowl. Beat 3 minutes on high speed, scraping bowl occasionally. Fold in chocolate chips and nuts.
Pour into prepared pan.
Bake 30-35 minutes or until toothpick inserted in center comes out
clean. Cool.
Dust top with powdered sugar just before serving.
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