Milk Chocolate Chip Cake with Salted Caramel Glaze (makes 1 loaf) This moist cake has the addictive flavor of freshly baked chocolate chip cookies! And one of the best things to happen to chocolate chip cookies is the addition of salted caramel, so naturally, the glaze takes this cake from amazing, to over-the-top delicious Be sure to cut this cake into thick slices, and serve it with a tall glass of cold milk! Recipe by Carrie Louise thesweetbox.com
The Sweet Box Contains: Unbleached all purpose flour, baking soda, baking powder, salt (2 packages, one is inside the bag with the caramels), milk chocolate chips, light brown sugar, vanilla extract, wrapped caramels, shortening (to grease the pan) You Will Need To Supply: 1 large egg, 1 cup of regular or reduced fat Greek yogurt, not fat free (use one 7oz individual package of yogurt, or measure 1 cup from a larger tub), 1/3 cup of flavorless oil, such as canola, vegetable or melted coconut Instructions: 1 Read over the entire recipe before getting started, review the photos, and have all of your equipment ready. Refer to the photos frequently throughout the entire process. 2 Preheat the oven to 350 degrees and adjust oven rack to the middle position. Prepare 1 loaf pan (8.5 x 4.5 ): grease, line with parchment or foil, grease again. Be sure exposed corners are greased well. 3 In a large bowl, combine flour, baking soda, baking powder and salt and toss gently with a fork, several times, to incorporate. 4 In another bowl, whisk the brown sugar and egg together until pale colored, light, and the volume has increased, about 1-2 minutes (30-45 seconds if using a hand mixer). 5 Add the oil, yogurt and vanilla, and continue to whisk until well combined, another 1-2 minutes (30-45 seconds if using a hand mixer). 6 Pour mixed wet ingredients into the bowl of dry ingredients, and use a wooden spoon, or rubber spatula, to gently mix and fold the batter until nearly all the dry ingredients have been incorporated. This only takes 15-20 seconds of gentle mixing, don't overmix! 7 Use a rubber spatula to scrape the sides of the bowl, and fold in the chocolate chips (save a small handful to decorate the top if desired) turning the bowl as you go, so the chips are evenly distributed. 8 Pour the batter into the prepared pan, and use an offset spatula, or a knife, to spread it evenly. Sprinkle with half the additional chips if desired, reserving some for on top of the caramel later. 9 Bake for 45-52 minutes. Check the cake after 30 minutes. If it seems to be getting to dark, simply make a little tent out of foil and place it over the cake for the remaining time. The cake will be done when an toothpick inserted in the middle comes out clean, with no batter stuck to it. 10 Let the cake cool for 10 minutes in the pan, on a cooling rack, before using the parchment paper to carefully lift it out. Let it finish cooling completely, directly on the rack.
For the Glaze 1 Unwrap the caramels, and place them into a small saucepan with 2 tablespoons of water. Heat over low heat, stirring occasionally, for up to 12 minutes, until the glaze is smooth, and caramels are melted. Be patient! 2 Increase heat to medium-low if mixture isn't already bubbling. Once bubbling, reduce all the way to low and allow to bubble slightly for 40 seconds (count to 40, seriously...don't let it burn!). 3 Remove from heat, and stir in the 1/4 teaspoon of salt. Don't worry if it seems to watery at this point, it will thicken up as it cools. 4 Transfer the salted caramel sauce to a small bowl and allow to cool for 10-15 minutes, stirring occasionally as it thickens. 5 Use a spoon to drizzle the icing, side to side, over the entire cake. 6 Slice and enjoy with a cold glass of milk! Covered tightly in plastic and foil, this cake will last up to 4 days. Warm it up before serving leftovers!
Place the loaf pan on top of a rectangle of parchment paper, long enough so that when you pull it up, it's taller than the sides of the loaf pan. Grease the pan well with the hunk of shortening. Keeping your hand inside a bag will keep it clean. Toss dry ingredients together with a fork to combine. Use a pencil to draw two lines from each corner of the pan, to the edges of the paper. Cut along the lines. Fit the parchment into the pan, using the shortening like glue to stick it down well. Grease the pan again, over the paper, paying attention to the exposed corners. Place egg and sugar in a large bowl.
Whisk until thick and smooth. Add yogurt, egg, oil and vanilla to the mixture. Continue whisking until smooth. Add dry ingredients all at once. Use a rubber spatula to gently mix, and fold ingredients together. Add chocolate chips.
Gently fold in the chocolate chips. Scrape all the batter into the prepared pan. Spread it smooth with an offset spatula, or a knife. Sprinkle additional chips on the top if you like. Bake according to recipe. Tent with foil to keep the cake from getting too brown on top.
Remove cake when a toothpick inserted in the middle comes out clean. Cool in pan on a rack, before using the edges of the paper to lift the cake out. While the cake is cooling, unwrap the caramels, and place them in a small saucepan. Cook over low heat, until beginning to melt. Allow the mixture to bubble at low heat for 40 seconds. Remove from heat, stir in salt, and place in a bowl to cool.
Place the cake on a serving platter. Drizzle caramel sauce all over the cake, in a side to side motion. Slice, and enjoy!