eggs contain the highest quality protein you can buy
egg yolks are one of the few foods that are a naturally good source of Vitamin D
I thought I would start a category here on the blog of recipes which use five or more eggs. This will make a good resource for anyone out there who has a flock of chickens and is trying to use up eggs. I’ve been keeping hens for years now and last spring I went a little overboard with ordering new chicks. We have a flock of 20+ hens which each industriously lay one egg a day. These fresh, beautiful eggs are like little treasures and I love to use them up in the kitchen. (I’m wanna be just like Bubba in Forrest Gump, only I’ll be spouting off egg facts and recipes instead of shrimp…..”goals”….) 🙂
I made this cake last night for the first time and it was delicious. I like sheet cakes as they are thinner than a typical cake, and more like a soft bar cookie easy to eat “out of hand”.
This is a good recipe to use if you are going to a potluck, as it makes 30 servings.
Cream Cheese Sheet Cake
1 cup plus 2 Tablespoons butter, softened
2 packages (3 ounces each) cream cheese, softened
2- 1/4 cup sugar
3/4 teaspoon vanilla
2-1/4 cups cake flour
1 cup sugar
1/3 cup evaporated milk
1/2 cup butter
1/2 cup semisweet chocolate chips
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; stir until well blended.
Pour into a greased 15 in by 10 in by 1 inch baking pan. Bake at 325 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack to cool completely.
For frosting, in a small sauce pan, combine sugar and milk; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Remove from the heat; cool slightly. Stir, then frost the top of the cake.