This photo shows just one step in making this delicious cake, the cooling period where we have it upside down on a bottle.
The recipe is from Mema, my grandmother on my Mom’s side. And it is word for word from the original. You’ll have to open the link to read all the semi-ridiculous wording.
Cake recipe: Chocolate Chip Chiffon Cake
The frosting recipe I use: 4-Minute Butter Frosting
This is absolutely one of my family’s favorite cakes, and we make it for almost every birthday. It’s that good.
My family has had this recipe for who knows how long. The copy we have is stained, torn, faded. But the cookies the recipe makes are oh-so-good.
The story behind it I first heard from my Uncle Moky, and then I read it again on the copy of the recipe we have.
A woman bought the recipe for the some of the delicious Neiman Marcus/Mrs. Fields cookies, thinking that it cost $2.50. But no, it cost $250. So she determined to share this recipe with others, to get her money’s worth out of it.
And here it is.
Mrs. Fields Cookies
2 cups butter
2 cups sugar
2 cups brown sugar
2 tsp. vanilla
4 cups flour
5 cups oatmeal (put small amounts in blender until it turns to powder. Measure first, then blend. Follow exactly.)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
Mix together all ingredients and add 24 oz. bag of chocolate chips and 1 large Hershey bar (8 oz) grated and 3 cups chopped nuts, any kind. (note: 2 cups chocolate chips enough)
Bake on ungreased cookie sheet. Maybe golf ball size cookies, place 2 inches apart and bake at 375º for 10 -12 minutes approximately. Makes 112 cookies.
[i am drooling over this picture now… i wanna go have another one.]
*This story is said to be an urban legend, but it is still a fun story. Link here.