Eggless Vanilla Chocolate Chip Cake

The humble vanilla cake is usually very well liked in an average Indian household especially if it is eggless and home-made. The oven which is a regular fixture in almost every kitchen in the US is usually not that common in the Indian middle class kitchen. Although this is changing rapidly, for the most part, cakes there are still made in a small portable electric oven. If you've ever seen or tried baking in one of these, you'd know that it is not the easiest of things to do.
For these reasons, the simple eggless vanilla cake was a big favorite in our family as well. This recipe is so popular in my family tree that every member that can cook has a written copy of it and has tried their luck at baking it atleast once. All the credit goes to my aunt who joined a baking class and where she got this recipe and then the rest is history. Since then I have of course baked several different types of cakes but this one still holds a special place in my heart. I have made some minor modifications like using chocolate cips instead of cocoa powder but the recipe is essentially the same. It is very easy to make, calls for a very few ingredients and tastes awesome.

Ingredients:
All purpose flour ...................... 11/2 cup
Sweetened condensed milk ......... 1 cup (I use fat free)
Unsalted butter ........................ 6 tbsp at room temperature
Baking powder ........................ 1 tsp
Baking soda ............................ 1 tsp
Salt ..................................... 1/4 tsp
Vanilla extract ......................... 1 1/2 tsp
Cold milk ............................... 1/2 cup
Dark choco chips ...................... 1/2 cup
Powdered sugar for dusting

Method: 
1. Preheat oven to 375 deg F
2. In a medium size bowl sift together the flour with baking soda, baking powder and salt.
3. In another bowl add the condensed milk, vanilla, milk, butter and beat for a minute to combine everything.
4. Add the dry mixture in the wet and mix. Fold in the chocolate chips and pour in a greased 8" round cake pan and bake for 20-22 minutes or until a cake tester comes out clean.
5. Let it cool completely to room temperature. Turn it upside down on a plate and dust the top with powdered sugar. Slice and serve. Enjoy!

 

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