csb cake january: chocolate chip snacking cake, or: a list of dos and don’ts

20 Jan

DO make sure you have all the ingredients on hand to make this cake. Just trust me on this one. It’s easier when you have ingredients on hand, and it means you drop F-bombs a lot less.

DO improvise when it says crush the graham crackers in a food processor, because you don’t actually have a food processor. I used my hands to get them to this stage.


DON’T worry. My hands were clean.

Mostly.

DO use an immersion blender to get the crumbs the rest of the way crumbled.

DON’T be alarmed when the crumbs top out at 2 cups, and the recipe only calls for a cup.


DO be careful when using the immersion blender, and expect a spray of crumbs to fly out.


Ta-da! Immersion blender + graham crackers = one cup.

DO remember to take the butter out early, so it can soften. Don’t be an asshat and forget to take it out LIKE SOME PEOPLE I KNOW ANDYESIMEANMYELF.

DON’T try to “soften” it in the microwave. It’ll just end up melted. Trust me. I’ve tried this numerous times, expecting a different outcome every time.


What’s the definition of crazy?

McPolish, apparently.

DO mix together the ingredients.


(DO work on your lighting techniques if your photos are sucky because you are baking in a shoebox.)

DO flagrantly disregard the stated quantity of chocolate chips in favor of adding the whole damn bag.

DON’T skimp on the chocolate chips.

Just DON’T.

DO get excited when you see that the frosting involves marshmallow fluff.


DO reminisce about the days when you ate fluffernutter sandwiches for lunch.

DON’T wonder what your mother was thinking when she let you eat that for lunch. Moms DO let their kids have fun foods sometimes, you know.

DON’T be disappointed when I tell you I have no photos of the frosting-making.

DO know that I wasn’t a fan of the frosting. Too much butter, not enough fluff.

DON’T be alarmed—I never thought I’d say there was too much butter in anything, either.

DON’T bother with the frosting. Or maybe make a different frosting. Maybe just some fresh whipped cream.


DON’T take pictures of a slice of the cake, because you brought it to a friend’s house for dessert and forgot to bring you camera.

Whoops.

DO make this cake. It’s delicious. And ridiculously easy.



January’s Cake: Graham Cracker Chocolate Chip Snacking Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)

For the Cake
8 whole graham crackers, finely ground (about 1 cup) *
¼ cup unbleached all purpose flour
1 tsp baking powder
½ tsp salt
6 tbsp (¾ stick) butter, softened
¼ cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
¼ cup milk
½ cup semisweet chocolate chips

For the Frosting
½ cup (1 stick) unsalted butter, softened
½ cup confectioners sugar
½ tsp vanilla extract
½ cup marshmallow fluff *

Method – Cake
Preheat the oven to 350F. Grease an 8inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth.
With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up to cool completely.

Method – Frosting
Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.
Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting back to room temperature first if it has been stored in the fridge). Store any uneaten cake in an airtight container for up to 3 days.

 

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11 Responses to “csb cake january: chocolate chip snacking cake, or: a list of dos and don’ts”

  1. Anna January 20, 2011 at 4:33 PM #

    I love your posts 🙂 LOL, I really love them! Glad you enjoyed the cake too!

    • mollystrz January 20, 2011 at 6:17 PM #

      hahhahaha Thanks, Anna!

      It was pretty tasty, no?

  2. Brownieville Girl January 21, 2011 at 4:35 PM #

    LOL :-}}}}}

    I liked it too!

  3. ferji425 January 22, 2011 at 1:09 PM #

    Looks great…would have been good with some whipped cream like you said. I liked the cake but defintely not what I expected.

  4. Katie January 24, 2011 at 1:44 AM #

    Your cake looks delicious and full of melty choc chips.

  5. emily January 25, 2011 at 9:45 PM #

    Hilarious adventure!

  6. Monica H January 25, 2011 at 11:49 PM #

    Love all your Do’s and Don’ts 🙂

    To crush up graham crackers, I put them in a ziploc bag and crush them with a rolling pin or a bottle. Much cleaner and no clean up.

    Also I read somewhere that to bring a stick of butter to room temp, tto place it in a sandwich bag and place it in a container of room temp water. As the water cools, then add more water to it. I’ve tried it a couple times and it works- takes about 15 minutes though.

    • mollystrz January 26, 2011 at 8:35 AM #

      Oohhh…now THAT is a trick I am going to have to try, Monica! I’ve done something similar with defrosting chicken, which works like a dream, never even thought about trying it with butter. Thanks for the tip!

  7. Felice February 7, 2011 at 1:21 AM #

    I love how the side of the marshmallow fluff says that it has no fat or cholesterol. Your do’s and don’t are classic.

    • mollystrz February 7, 2011 at 11:01 AM #

      I’m pretty sure the no fat and cholesterol means it’s perfectly fine to eat all day every day.

Trackbacks/Pingbacks

  1. csb catch up: fresh strawberry cake, or, yet another awesome failure in the kitchen isweari’mnotasdumbasilook « McPolish.com - July 25, 2011

    […] all 12 months of the Cake Slice Bakers this year. And I was on a pretty good track (here, here, here, here and here—WOW, there have been some epic failures) and then SPLAT. I moved. And am a bit […]

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