Chocolate Chip Butter Cake

This is an easy and fast recipe. I really believe you just can’t blow this one. My kids ask me over and over to do this cake for them. When they have their friends over instead of baking cupcakes I bake them this. My twin boys (they are 9 years old) can already bake this cake with my supervision.

Ingredients:

250 grams of Butter of Margarine
350 grams of sugar
1 teaspoon of baking powder
2 tablespoon of lemon juice
2 whole eggs
250 ml milk
1 ½ -2 cups of flour
1-2 cups of chocolate chip

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix the butter with the sugar until smooth. Add the baking powder and the lemon juice and stir. Add the eggs and stir well. Add the milk and slowly stir together until smooth. Then add flour and mix well.

3. Line the bottom of a 14x10-inch square pan with aluminum paper foil. I never grease the pan. I just line the aluminum foil and at the end I peel of the foil. But if you like to grease the pan, then go ahead grease the bottom of the pan and/or dust lightly with flour.

4. Pour the mixture in the pan and sprinkle the chocolate chip over the mixture. With your hand slightly push the chocolate chip into the cake mixture. Bake at 350 degrees F (175 degrees C) for 25 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.

My best advice: to use a toothpick to check the cake if ready or not. After 20 minutes when you think the cake is ready remove the pan from the oven and push a toothpick in the cake. When you remove the toothpick and is clean the cake is down. If you over bake the cake will be dry.