Kay's Recipes n Stuff: Chocolate Chip Cake

Welcome to Kay's Recipes n Stuff!

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 1/4 cups milk
3 eggs
1/2 cup semisweet chocolate chips, finely chopper, or 1/2 cup miniature semisweet chocolate chips
1 1/2 teaspoons vanilla

Heat oven to 350 degrees. Grease and flour oblong pan, 13X9X2 inches, or 2 round layer pans, 8 or 9X1 1/2 inches. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes; cool. Frost with Cocoa Butter Frosting below if desired.

Cocoa Butter Frosting

1/3 cup margarine or butter, softened
1/3 cup cocoa
2 cups powdered sugar
1 1/2 teaspoons vanilla
About 2 tablespoons milk

Mix margarine and cocoa. Stir in powdered sugar. Beat in vanilla and milk until frosting is of spreading consistency. Fills and frosts two 8-or 9-inch layers or frosts a 13X9X2-inch cake.

Roasting Chart

Roasting Temperatures
Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading.
BEEF, in the center not touching the bone 130ºF (54ºC) rare 160ºF (71ºC) medium 180ºF (82ºC) well done	LAMB, in the center not touching the bone 140ºF (60ºC) pink 145ºF (63ºC) medium-rare 165ºF (74ºC) well done
POULTRY, chicken, in breast, 170ºF (77ºC) chicken, in the thigh, 185ºF (85ºC) duck, in the thigh, 180ºF (82ºC)	PORK AND VEAL, in the center not touching the bone 160ºF (71ºC)