Every Holiday I usually bring a dish, but the mandatory thing that I have to bring is dessert. Typically I like to bring something that fits the season, but by the time the day is here I rarely want anything to do with pumpkin. Besides, chocolate always pleases a crowd, am I right? I wanted to make my usual Chocolate Cake, but instead of using regular milk I wanted to use Silk Soy Milk. There’s something special about this loaf cake. It’s the way the top gets crunchy, and the chips on top stay in their form. Like edges of a brownie, instead each slice has a firm top. Plus since it’s in a loaf pan you can easily give it as a gift for the Holiday since loaf pans are super cheap!
We’ve been trying to find an alternative and I think Silk Soy Milk is the best thing for my family. I, unfortunately, cannot have almond milk, so we’re happy with Soy. It worked so well in my loaf cake that I cannot wait to try it with other recipes that I have that usually call for milk. It was even an excellent pair to drink with the cake. Like milk and cookies, or should I say Chocolate Cake and Silk! Truly love Silk with Chocolate Syrup.. talk about yum!
Double Chocolate Loaf Cake
1/2 Cup Butter, room temperature
1/2 Cup Sugar
3/4 Cup Brown Sugar
1 Cup Soy Milk
1 Tablespoon Vinegar
1 Teaspoon Vanilla
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Cup Cocoa Powder
1 1/2 Cups Flour
Sprinkle of Salt
3/4 Cup Chocolate Chips
Cream together the butter and sugars.
Add in remaining ingredients. Mix until combined.
If you like put additional chocolate chips on top before baking.
Bake at 325 for one hour.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.