Recipe: Let Them Eat Cake

Editor's Note: A version of this article was originally published on sister site in New Jersey. We decided to share the recipe with Palos Verdes readers.

This chocolate chip pound cake has very simple ingredients that you're likely to have on hand.

There is no sifting of flour or waiting for the chocolate to melt or cool, no rolling out of pie dough, no separating of eggs. It took me five minutes to gather the ingredients.

Then I asked my older son if he wanted to bake the cake with me. Normally, when I ask him if he wants to cook or bake with me, he says, "I have to..." and it turns out he's doing something very important and meaningless on Facebook.

But this night, he said sure. For 25 minutes, we stood together in the kitchen and baked. He buttered the tube pan and mixed up the butter, cream cheese, and eggs while I measured out the dry ingredients. We started at 6:52 and finished at 7:15, then put the cake in the oven. It was old fashioned and wonderful.

Grandma Becky's Chocolate Chip Pound Cake

Beat together:  

• 8oz pkg cream cheese
• 1 stick butter
• 1 1/4 cup sugar
• 2 eggs
• 1 tsp vanilla  

In another bowl mix:

• 2 cups cake flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder

Add dry ingredients to creamy mixture.

Add 1/4 cup milk and mix all together.

Add 1 package mini chocolate chips. Mix well and pour into greased tube pan.

Sprinkle with 1/2 cup of cinnamon sugar mixture.

Bake at 350 for 50-60 minutes until tester is clean.