The Best Baking

Shasta Orozco, Writer

This week’s article is going to be giving you recipe ideas. The recipe’s that you’re going to be seeing is going to be about cakes and sweets. These recipes are going to be simple to make but very delicious to eat. These recipes might be the ones that your mom or grandma has made for you. Some of these recipes are going to be unique because they might be made differently then you’re used to.
The Perfect Chocolate Cake
INGREDIENTS
1 3/4 cup (210g) all-purpose flour
2 cups (400g) granulated sugar
3/4 cup (90g) unsweetened cocoa powder
1 tsp. baking powder
1 tsp. kosher salt
1 cup (240g) buttermilk, room temperature
2 extra-large eggs, at room temperature
2 tsp. McCormick pure vanilla extract
1/2 cup (112g) vegetable oil
2 tsp. baking soda
1 cup (237g) freshly brewed coffee
INSTRUCTIONS
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).

Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely. You then have to cook the cake for 40 to 50 minutes.
CHOCOLATE CHIP CAKE
PREP TIME: 10 MINUTES COOK TIME: 35 MINUTES TOTAL TIME: 45 MINUTES
INGREDIENTS
CAKE BATTER:
2 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups sour cream
2/3 cup butter, softened
1 teaspoon vanilla
3 eggs
1/2 teaspoon baking soda
MIDDLE & TOP:
Cinnamon sugar (I keep my cinnamon and sugar in a glass shaker so I didn’t measure exactly how much I used – a guesstimate would be 2 tablespoons for each layer)
1 bag chocolate chips, divided
INSTRUCTIONS
Preheat oven to 350 degrees (325 if using a glass pan). Grease a 9 X 13 pan with cooking spray. In a large bowl combine all of the cake batter ingredients. Mix for 1 minute at low speed; mix 3 minutes at medium speed. Pour 1/2 of batter into greased pan. Generously sprinkle cinnamon and sugar over batter making sure to get the corners and then sprinkle with 1/2 bag of chocolate chips. Pour remaining cake batter on top and spread across bottom layer. Repeat with cinnamon and sugar and chocolate chips. Bake for 30-35 minutes or until a toothpick comes out with only a few crumbs (don’t overbake or cake will be dry!).
This cake is served best the same day it is made…and I enjoy it slightly warm but if you have leftovers, it does wonders to warm each piece up slightly in the microwave (about 10 to 15 seconds) before serving again.