Grandma Ada's Chocolate Chip Cake

The aroma of this delicious treat baking is one of the author's fondest childhood memories!

By Jolie Feldman, Livingston, New Jersey

As appeared in

This is one of the recipes featured in Recipes Remembered: A Celebration of Survival, a compilation of stories about food and family from Holocaust survivors.

Ingredients

7 eggs, separated2 c. all-purpose flour
1 ½ c. sugar3 tsp. baking powder
½ c. oil½ Tbsp. cream of tartar
2 Tbsp. vanilla extract6 oz. semisweet or bittersweet chocolate, grated
¾ c. milk 

Preparation

1. Preheat oven to 350°F. Lightly grease 9x3-inch springform pan.

2. Beat egg yolks with sugar on medium speed until light and creamy, about 3 minutes.

3. Add oil, vanilla and milk. Combine.

4. Sift flour and baking powder together, then on low speed add to egg mixture. Beat until flour is incorporated, then increase to medium speed for several minutes.

5. In a separate bowl beat egg whites with cream of tartar until they form stiff peaks. Gently fold egg whites into the batter. Pour batter into prepared baking pan.

6. Sprinkle grated chocolate with a light dusting of flour to prevent its sinking into batter. Then drop chocolate by handfuls on top of batter and blend by dragging a butter knife in swirling motions through the cake.

7. Bake for 1 ¼ hours or until the cake is lightly browned and slightly crusty. A toothpick inserted into the center should come out clean. Cool the cake before taking from pan.

Serves 10 to 12.

Nutritional Information (based on 12 servings):  Calories: 390; Fat: 18g; Cholestrol: 140mg; Sodium: 180mg; Total Carbohydrates: 52g; Dietary Fiber: 1g; Sugars: 34g; Protein: 8g.

Don't miss Jolie's inspiring story about the family history she and her husband have in common.

Download your FREE ebook, The Power of Hope: 7 Inspirational Stories of People Rediscovering Faith, Hope and Love.

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Your Comments (3)

With respect to "Grandma Ada's Chocolate Chip Cake" I find it somewhat puzzling and incredulous that the recipe calls for 2 Tablespoons of vanilla extract. If that is not a typo this will be the first ever recipe I've seen with that much vanilla extract. I would believe it if it were 2 Teaspoons but not 2 Tablespoons. Can you confirm?

I thought it strange myself, but I just made the cake and it is perfect!

That's the recipe as it was given to us by the author, Paul. It also previously appeared in a cookbook.