So sad. I made a chocolate chip cake the other day and took it to work today to share–because I wanted a piece (or two or three), not the whole cake.
I put what was left of it, about 3/4 of the cake, in the back of the car (back seat, but the seat is folded down because I had my bike in there earlier) with my tote bag and went over to the bank on my way home.
Opened the back door to get my tote bag out (can you see where I’m going with this?). Yeah. CRASH! And not only is the cake gone, so is the glass cake pan, which was my best pan. 🙁 I guess that’s my excuse for getting that silcone one I’ve been eyeing. So much for dessert this weekend.
I suppose I could go to the grocery store and get stuff for another one, but that would require leaving the house, and I just got home. (Whine whine.)
RIP, beautiful chocolate chip cake.
By the way, if you’re interested in trying it yourself, it’s my favorite cake of all time. It’s the traditional birthday cake in my family and it’s so easy to make–no bowls, just mix it in the pan. The trick is NOT to mix the chocolate chips in, or they sink. They’re supposed to be a topping. Also, it’s best eating it the day AFTER it’s baked. Here’s the recipe–try it!
Chocolate Chip Cake
1 package yellow cake mix
1 large package instant vanilla pudding
1/4 cup oil
1 1/4 water
2 eggs
12 oz package chocolate chips
In cake pan, mix oil, pudding mix, cake mix, and water with fork till moist. Smooth out cake surface, sprinkle chocolate chips over top (do NOT mix in with batter). Bake at 350 oven for about 30 minutes or until toothpick inserted in center comes out clean. Cake should be golden brown.
Yum!