Chocolate Chip Cake
Why I Love This Recipe
"Adapted from Barbara Pratt from Allergy Food Kitchen (back in the days of Danny's food allergies, but this is the non-allergic version. Some people like the texture of the cake using the flaxseed over the eggs, or if you are vegan or can't have eggs the flaxseed works in place of the eggs. There were way more changes when I used to make it to keep out the dairy and corn). This is better than shortcake (I think) and perfect with fruit on top!" ~ Judy
Ingredients You'll Need
1 cup Butter
3 cup Flour
1 cup Sugar
1 cup Dark Brown Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
1 1/2 cup Milk
2 tsp Vanilla
2 Tbsp Ground Flaxseed Or 2 Eggs
6 Tbsp Warm Water, Only If Using Flaxseed
Directions
Oven Temperature: 375°F
*If using flaxseed, in a small bowl mix flaxseed and warm water and set aside until needed
*Beat butter until soft; add flour, sugars, baking powder, and mix with spoon
*Add milk, vanilla, and flaxseed mix (or eggs if using instead of flaxseed)
*Beat on high for about 2 minutes
*Add chocolate chips and mix
*Pour into greased and floured 13x9 pan
*Bake for 30-40 minutes
