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Easy Does It With Quick and Easy Dessert Recipes
Obviously, there are no secrets in baking this super easy cake dessert. All you ever need to do for such easy dessert recipes is to make sure all ingredients are properly blended during the blending process and do observe a few pointers. For example, you will need to take the butter and eggs from the fridge in advance so that the butter softens at room temperature and the eggs warms down a bit before beating. To ensure a light and fluffy cake, beat at medium speed the softened butter and sugar really well until you have a pale white creamy mixture with lots of air inside. Then add in the eggs and vanilla essence and beat until the batter is even and smooth. You should also turn off the mixer at intervals and scrape any batter at the sides of the bowl into the beating stream so that everything gets thoroughly blended.
Switch to low speed while you add in the dry ingredients to prevent the mixture from flying all over the place. Take care not to over-beat as this can toughen a cake – beat until the batter is smooth and blended and you will do fine. You know that you have over-beaten the mixture when the batter turns streaky and dimply as if the eggs have cooked a bit. Finally, stir in chocolate chips using a spatula so that the chips stay whole and do not break, which would be a waste.
Of course you will want to ensure that the cake is done before you actually take it out of the oven. Using either a skewer or a wooden pick, gently push into the centre of the cake and pull out. If the skewer comes out clean, your cake is ready and done. And that’s it, your cake is ready to be served.
Here’s one of many simple dump cake recipes for a loaf of Double Chocolate Pound Cake which serves 8:
Flour to dust loaf pan
1 1/4 cups All-purpose Flour
1/4 cup Unsweetened Cocoa Powder
1/2 teaspoon Salt
1 cup Butter, softened (2 sticks)
1 cup Castor Sugar
2 teaspoons Vanilla Essence
1/2 cup Chocolate Chips
Lightly grease bottom and sides of 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3-inch loaf pan. Dust with flour and shake out excess flour. Set aside. With a sifter or mesh strainer, sift flour together with cocoa powder and salt into. Set aside first for later use.
In large mixer bowl, beat together at medium speed the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in eggs, one at a time, followed by vanilla essence until thoroughly blended, at least several minutes. At low speed, gradually beat in the sifted flour mixture, 1/2 cup at a time, beating just until blended with no streaks remain. Stir in chocolate chips. Spread batter evenly in prepared greased pan.
Bake in preheated oven at 325°F until cake begins to pull away from sides of pan and cake tester inserted near centre comes out clean, about an hour. If tester shows dark brown, you’ve hit a melted chocolate chip. Test again in another spot near the centre of the cake. To prevent over baking, remove cake from oven as soon as no light brown batter shows on tester. Cool on wire rack for 10 minutes. With narrow spatula or knife, gently loosen cake from pan. Gently transfer cake onto wire rack. Cool completely. To retain moisture, keep cooled cake in plastic wrap. You may enjoy it plain or topped with fruit, ice cream or whipped cream, if desired.