Chocolate Chip Surprise Cake Recipe The surprise is carmelized sweet onions. The gentle saute process carmelizes the onions, making them sweet. The cake has no onion flavor, yet is rich, dense and extremely moist. Sweet onions are essential to the success of this recipe. Do not substitute standard yellow cooking onions. If you absolutely cannot bear to try this cake with the onions, you may omit them and still have a deliciously rich and moist double chocolate cake.
1 cup chopped (1/4-inch dice) sweet onion (such as Vidalia) 1 cup vegetable oil, divided use 6 ounces unsweetened chocolate 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups sugar 2 eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup milk, soured with 1 tablespoon white vinegar 3 cups semi-sweet chocolate chips, divided use Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil. Place chopped sweet onion in a skillet or small saucepan with 2 tablespoons of the oil. Carmelize sweet onion by gently sauteeing over low heat until limp and barely golden. Do not let the onions get browned, burned, or crisp. While the sweet onions are sauteeing, melt unsweetened chocolate in a double-boiler, stirring often. Remove from heat when completely melted and keep warm, but not hot. In a medium bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, beat remaining oil, sugar, eggs, and vanilla extract until light and fluffy, about 3 minutes. Add warm chocolate and carmelized sweet onions, mixing until combined. Add one-third of flour mixture to chocolate mixture, beating to combine. Mix in half the milk. Add another third of the flour, mix, then the rest of the milk, mix, and finish with the last third of the flour. Fold in 1-1/2 cups of the chocolate chips. Pour batter into prepared pan and spread evenly to corners. Bake 35 to 40 minutes or until tests done with a toothpick. Do not overbake. Sprinkle remaining 1-1/2 cups of chocolate chips evenly over the top of the cake and cover loosely with foil. Wait 5 minutes, then spread melted chips with a spatula to frost the cake. Let cake cool at room temperature at least six hours to let frosting set before cutting. Lift foil to remove cake from pan. Peel foil down from sides to cut. Yield: 24 to 48 servings, depending on cut size ____________________________________________________________________________________ No need to miss a message. Get email on-the-go with Yahoo! Mail for Mobile. Get started. http://mobile.yahoo.com/mail Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
