I decided to make a different version of all the chocolate-chip cake recipes out there. I added buttermilk and marshmallows and of course baked it with Splenda! It was just right not too sweet just right :)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 stick of unsalted butter, softened
- 1/2 cup of Splenda (I used Splenda) OR 2/3 cup + 1 1/2 tablespoons of sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup buttermilk (well shaken)
- 1 cup semi-sweet chocolate chips
- 2/3 cup mini marshmallows
Preheat oven to 400F. Butter a 9-inch round cake pan or a 9X13 cake pan. Whisk together flour, baking powder, baking soda, cinnamon, and ginger. Mix softened butter, and sugar until fluffy then add vanilla extract. Add egg and mix well. Add half of the flour mixture and mix, then add buttermilk and mix and finally add the rest of the flour mixture. The only reason I did this was to incorporate well all ingredients. Finally add the chocolate chips and marshmallows and mix those well into the batter with a spoon.
Spoon batter onto cake pan, make sure the top is nice and smooth. Bake until the cake is golden about 30-35 minutes or insert a toothpick into the center to make sure it's well baked. Let it cool for 10 minutes or so. Hope you enjoy it!