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Chocolate Chip Friendship Cake




Source of Recipe


Internet


List of Ingredients




STARTER
1 package of active dry yeast
2-1/2 cups of warm water
2 cups of sifted flour
1 tablespoon of sugar

Dissolve the yeast in 1 cup of warm water and pour it into your large plastic container.

Add all of the remaining ingredients to your container and stir vigorously until well blended.

Put a lid on your container.

Use a sticky label or a piece of masking tape to write the date you made the starter and then stick the tape or label to the container.

Stir your starter once everyday with a wooden or plastic spoon.
Place in the refrigerator.
Every 5th day add the following;
1 cup of sugar
1 cup of flour
1 cup of milk

You can begin using your starter on the 10th day.

CHOCOLATE CHIP FRIENDSHIP CAKE

Preheat oven to 350 degrees.
Use 2 meatloaf or bread pans (9x5 inches)

Turn the pans upside down and gently cover the entire outside form of the pan with aluminum foil. (Shiny side facing you).

Remove the aluminum foil, turn the pans back over and fit the aluminum foil inside the pans with extra foil hanging over the edges. (Now the dull side of the aluminum foil is facing up at you).

Gently, using your fingers fit the aluminum foil to the inside of each pan and try to smash down any wrinkles, making the lining as smooth as possible without tearing the foil.

Spray the inside of the aluminum foil in each pan with a spray cooking oil.

Set the prepared loaf pans side by side on a cookie sheet and set them to the side while you prepare the cake mix.

In a large bowl, add the ingredients below in the following order:

3 beaten eggs
2/3 cup of vegetable oil
2 teaspoons of vanilla flavoring
2 teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
1 teaspoon of cinnamon spice
Blend together very well.
Add 1 cup of the starter mix.

Blend together well.
Add 1 cup of sugar.
Blend together well.

Add 2 cups of flour, blend together, and then using an electric mixer, remove any lumps.

Add ½ of a bag of semi-sweet chocolate morsels, blend together well and pour the cake batter equally into the 2 loaf pans.

Bake at 350 degrees for 45 to 50 minutes or until you can stick a toothpick into the middle of the cakes and have the toothpick come out clean and dry.

Remove the cakes from the oven, shut off the oven and allow the cakes to cool by lifting the cakes out of the pans by the extra aluminum foil edges and place the cakes, aluminum foil and all on a cooling rack.

You can carefully pull the aluminum foil off of the sides of the cakes to help them cool, but leave the cakes sitting in the aluminum foil.

When the cakes are cool, frost only the tops with your favorite frosting.

Add candy sprinkles for decoration.

**Note; You can continue adding to your refrigerated starter every 5 days or stop when the container is full, or give some starter away, but remember to stir the starter everyday or it will become to thick to use. After you have used at least half of the container of starter you can add 1 package of active dry yeast back to the container, stir well and refrigerate.



Recipe