Chocolate Chip Cake (12 cup pan)

Ingredients

Cake

    * 1 1/2 cups  semisweet chocolate chips
    * 3 cups  King Arthur Unbleached All-Purpose Flour
    * 1 cup (2 sticks) butter
    * 1 1/2 cups  light or dark brown sugar, packed
    * 1 cup  granulated sugar
    * 1 teaspoon  salt
    * 2 teaspoons  baking powder
    * 1/8 teaspoon  orange oil OR
    * 1 tablespoon  grated orange rind (used in stead of the orange oil)
    * 5 large eggs
    * 1 cup  milk
    * 1 tablespoon vanilla extract

Glaze

    * 1/2 cup  heavy cream
    * 1 teaspoon  vanilla extract
    * 1 cup  semisweet chocolate chips

Instructions

This chocolate-studded yellow cake is accented with the slightest hint of orange.
Use butter or solid vegetable shortening to grease a 12 cup tube pan. Preheat the oven to 350°F.

Cake: Combine 1 cup of the chocolate chips with 1/2 cup of the flour. Process in a food processor until the chocolate is chopped, or put in a zip-top bag and bang with a rolling pin until the chocolate is crushed. Stir in the remaining 1/2 cup chips. Set aside.

In a large bowl, beat together the 2 sticks butter, sugars, salt, baking powder, and orange oil or grated rind until fluffy. Beat in the eggs one at a time, scraping the bowl once or twice to make sure everything is well blended. Mix the milk and vanilla together, then add it to the batter 1/2 cup at a time, alternating with the flour and stirring until well blended after each addition. Fold in the chocolate chip/flour mixture. Spoon the batter into the prepared pan.

Bake the cake for 55 to 60 minutes, until it is golden brown and a toothpick or cake tester inserted into the center comes out clean.
Remove the cake from the oven, and cool it in the pan for 20 minutes. Turn it out onto a cooling rack, and allow it to cool to room temperature.

Glaze: In a saucepan set over medium heat, or in the microwave, bring the cream to a boil, then stir in the vanilla and chocolate chips. Mix until smooth. Drizzle glaze over the cooled cake.

Yield: 12 to 16 servings.