Best 8 Marys Chocolate Chip Date Cake Yiyi Barbies Birthday Cake Recipes

MOIST CHOCOLATE CHIP DATE CAKE

Steps:

• Place dates and 1 teaspoon baking soda in a large bowl. Stir in boiling water; cool completely. , In another large bowl, cream shortening and 1 cup sugar. Beat in egg. Combine the flour, salt and remaining baking soda; add to creamed mixture alternately with date mixture., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining sugar; top with chocolate chips and nuts. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE CHIP COOKIE LAYERED BIRTHDAY CAKE

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the bottom of a 9-inch round cake pan with a parchment circle. Butter the parchment and the sides of the pan.
• For the cookie layer: Whisk together the flour, baking soda and salt in a large bowl; set aside. Beat the butter and both sugars with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the egg, and beat until incorporated. Beat in the vanilla. Scrape down the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
• Press the cookie dough into an even layer in the prepared cake pan, and bake until golden brown and a knife inserted in the center comes out clean, 25 to 30 minutes. Let the layer cool for about 10 minutes. It will collapse slightly as it cools. To make the layer even, press the bottom and sides down with the bottom of a measuring cup.
• For the cake layer: Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the granulated sugar and oil with an electric mixer on medium-high speed in a large bowl until light in color and fluffy, about 5 minutes. Beat in the eggs one at a time. Beat in the vanilla. Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Stir in the sprinkles. (The cake batter will be on the thin side, like a thick pancake batter.)
• Pour the cake batter over the cookie layer, and bake until the middle of the cake springs back when pressed and a knife inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edge of the cake, and let cool completely in the pan on a rack. Transfer the cake from the pan to a serving plate, with the cookie layer on the bottom.
• For the frosting: Beat the cream cheese and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth and all the sugar has dissolved (rub some between your fingers; if it's gritty, keep beating). Add the cream and vanilla, and continue to beat until medium peaks form. Frost the cake, and decorate with more sprinkles.

CHOCOLATE CHIP BIRTHDAY CAKE

Steps:

• Cake:
• Heat oven to 350°F. Grease, lightly flour and line the bottom of two 9-inch round cake pans with parchment paper.
• In a medium-size bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda. Set aside.
• In the bowl of a standing mixer or in a large bowl with a hand-held mixer, cream together the butter and granulated sugar on high speed until fluffy, about 3 minutes, scraping the side of the bowl as necessary.
• Reduce the mixer to low speed. Add the whole eggs and the egg white, one at a time, to the creamed butter mixture.
• Add the vanilla and buttermilk; mix until well combined.
• In 3 separate additions, add the dry ingredients to the wet, mixing after each just until combined. Fold in the chocolate chips.
• Pour the cake batter evenly between the two cake pans; place in the oven.
• Bake for 22 to 25 min. or until you insert a toothpick or a cake tester into center of cake, and it comes out clean.
• Cool the cakes in the pans on wire racks until completely cool.
• Frosting:
• Add the powdered sugar, cocoa powder, PHILADELPHIA Cream Cheese, butter, and vanilla to the bowl of a standing mixer or to a large bowl with a hand-held mixer. Mix together, increasing the speed of the mixer gradually.
• Whip the frosting ingredients together until fluffy, about 2 min. Gradually add the whole milk, whipping after each addition. Keep adding the milk until you reach the desired consistency.
• Place the first cooled cake layer on a cake stand or plate.* Spread a layer of frosting on top of the first layer, and then place the second layer on top of the first.
• For a smooth cake, apply a crumb coat of frosting. To apply the crumb coat, apply a thin amount of frosting all over the cake. The cake should still show through and crumbs should be sticking to the frosting. Refrigerate the cake for 20 min. This seals the crumbs to the cake so the final layer of frosting goes on evenly.
• After the crumb coated cake has chilled, apply the rest of the frosting and decorate as desired.
• For easy slicing, chill the cake an hour before serving.

CHOCOLATE CHIP DATE CAKE

Steps:

• Preheat oven to 350°F.
• Pour boiling water over dates and set aside to cool.
• Mix 1 cup sugar, oil, eggs, cocoa, dates with water, baking soda, salt and vanilla together and blend well.
• Stir in the flour until well blended.
• Pour into a greased and floured 9x13-inch cake pan.
• Sprinkle the topping ingredients on top of cake mixture in this order: chocolate chips, walnuts and sugar.
• Bake for 35-40 minutes. Cool.

TAKE-ALONG CHOCOLATE CHIP-DATE CAKE

Steps:

• In large bowl, pour boiling water on dates. Stir in 1 teaspoon baking soda. Cool about 15 minutes or until lukewarm.
• In small bowl, mix all topping ingredients; set aside.
• Heat oven to 350°F. Stir all cake ingredients into date mixture. Pour into ungreased 9-inch square pan. Sprinkle with topping.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.

DATE-CHOCOLATE CHIP CAKE

Steps:

• In large bowl, pour boiling water on dates. Stir in 1 teaspoon baking soda. Cool about 15 minutes or until lukewarm.
• In small bowl, mix all topping ingredients; set aside.
• Heat oven to 350°F. Stir all cake ingredients into date mixture. Pour into ungreased 9-inch square pan. Sprinkle with topping.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.

CHOCOLATE CHIP DATE NUT CAKE

Steps:

• Preheat oven to 325°F.
• Grease (2) 9" x 13" cake pans.
• Combine flour, coco powder, baking soda, salt and sugar whisk, then add eggs and margerine in electric mixer bowl and combine.
• Add water and dates.
• Combine walnuts and chocolate chips and reserve 1/2 for cake topping.
• Add the other half to the batter and mix inches.
• Spread batter into pans and add the reserved nuts and chocolate chips as a topping for the cakes.
• Bake for 40 minutes.
• Sprinkle with powdered sugar after cakes are cool and before serving.

MARY'S DATE FILLED COOKIES

Steps:

• Mix all filling ingredients (except nuts) together over medium heat. Add nuts -- stirring constantly.
• Once sugars are disolved and mixed with other ingredients, take off heat and let cool.
• Mix shortening, sugar and eggs thoroughly. Stir in buttermilk. Sift in flour, baking soda, and salt.
• Let chill at least 1 hour.
• Roll dough in ball and make a thumb print in center of the cookie. Add approx 1 tsp date filling in the hole, then cover top of filling with a small piece of dough patted down lightly.
• Bake at 400 degrees for 8-10 minutes.