MeeMaw’s Orange Chocolate Chip Cake

When Hubby and I got married and his family and my family converged to become Our Family, one of the things included in that merger was our old family recipes. This weekend, I got to try one of Hubs’ mom’s recipes.

He had mentioned that he wanted an orange chocolate chip cake for his birthday. I Googled and found Ina Gartner’s sumptuous recipe, only to discover that what Hubs meant was he wanted the cake his mom used to make.

So I called my sister-in-law and got the recipe. It’s a brownie type cake with no icing or glaze. It doesn’t need any. It’s very moist and oh-so-good!

Funny that in 30 years of marriage, this is the first I’m hearing of this cake. Wonder what else I’ve been missing?

Meemaw's Orange Chocolate Chip Cake

MeeMaw’s Orange Chocolate Chip Cake

Preheat oven to 250°F  (Yes 250°. You cook it low and slow.)

  • 2 cups flour
  • 1 tsp baking soda
  • ½ tsp salt

Mix the above dry ingredients lightly together in bowl and set aside.

  • ½ cup shortening
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 2 tbsp grated orange peel (You’ll need two large oranges.)
  • 1 cup soured milk*
  • 1-12 oz bag chocolate chips (I like to use Nestlé’s semi-sweet Tollhouse chips.)

In a large bowl, cream together shortening and sugars with a fork. Beat in eggs until creamy. Mix in grated orange peel then soured milk. Add flour mixture slowly, stirring as you do. Don’t over-stir. This stuff is more like muffin batter than cake batter, so over-mixing might make it less fluffy. Lastly, stir in the chocolate chips.

Pour batter into a 13×9 cake pan that has been greased and floured. Bake for 50-65 minutes at 250°F until golden and done. (The recipe says 50 minutes, but at that point, mine was still pretty wet in the middle. 65 minutes was perfect for mine.)

Hubs says his mom used to make this as a Bundt cake. Sister-in-law said she tried it, but it didn’t work for her. I might try it next time, just to see.

Let me know if you make this and how you like it!

*Prepare soured milk by mixing 1 tbsp. lemon juice or vinegar into 1 cup of milk. Set aside for about 15 minutes to sour.

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