Hi there– Every Monday a whole raft of girl friends come through the front door. They don’t knock, just come in, set their stuff down and make themselves at home. We’ve been at it together for about 15 years now. We’ve told all our stories and prayed with each other through crazy children, major illnesses, job upheavals, marital woes. We’ve celebrated kid’s weddings, new grandkids, photo worthy vacations, new homes… There’s pretty much not anything we can’t say to each other.
And when they come in, I like to give them cake. With a mug of tea. It gets us going. Here’s last Monday night’s cake of the week…
CHOCOLATE CHIP AMARETO CAKE
1 1/2 cup sugar
3/4 cup canola oil
2 tab. amaretto
1/4 cup cream (or whole milk)
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup unflavored yogurt
1 cup mini chocolate chips
1 cup powdered sugar
1 tsp. amaretto
1/2 tsp. cream or milk
In a large mixing bowl, stir together the sugar, oil, eggs, amaretto and cream. Then whisk in the flour, baking powder and salt. Finally stir in the yogurt and chocolate chips.
Stir just until it’s all blended and spoon it into a bundt pan that has been sprayed with cooking spray.
Set it into a 325 degree oven and bake about 1 hour — just until a toothpick inserted into the cake comes out clean.
Let the cake cool before you invert it out onto a plate.
Then whisk together the powdered sugar, amaretto and cream. You can add a couple more drops of milk if you need to, until it’s the right consistency to drizzle onto the cake. Be careful– it’s so easy to add to much milk!
P.S. — The cake in the photos is just half a recipe, since I don’t have a real honest to goodness bundt pan, just this little mini one. But the recipe is for a standard bundt pan, which I’ll bet most of you do have at hand.