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Yellow Cake with Chocolate Chips

This is a delicious and simple yellow cake. You can either add or omit the chocolate chips.
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Ingredients
  

  • 2 Sticks Unsalted butter Softened. (the recipe calls for unsalted, but I admit I still use salted).
  • 1 1/2 Cups sugar
  • 1/2 Tsp salt
  • 1 Tbsp baking powder (that's correct - tablespoon!)
  • 4 Large eggs
  • 1 Cup Milk
  • 2 Tsp Vanilla Extract
  • 2 2/3 Cups Flour sifted.
  • 1 12 oz packet semi-sweet chocolate chips. optional.

Instructions
 

  • A note about baking cakes: It helps if your ingredients -
    butter, milk, and eggs are at room temperature before beginning. Take the time (about 6-8 minutes) to really cream the sugar and butter together--it makes all the difference! Lastly, do not over bake. It's better to check this five minutes early than over bake by even a few minutes. It will make your cake dry.
    Heat oven to 350 degrees Fahrenheit.
    Coat a 9 x 13 inch cake pan with coconut oil spread thinly around with a paper towel.
    Sift flour into a separate bowl and set aside.
    Beat the butter, sugar, salt and baking powder on medium for 6-8 minutes or until sugar looks dissolved and no longer "gritty."
    Add eggs, beat 2 minutes or until fluffy. Reduce speed to low and beat in milk and vanilla (batter may have tiny lumps), then beat in flour just until blended and smooth.
    Stir in 1-2 cups semi-sweet chocolate chips with a spoon.
    Bake 30 to 35 minutes until a wooden pick inserted in the center comes out clean.
    Cool 5 to 10 minutes in pan before carefully inverting and transferring to cooling rack. Let cool completely before frosting.