Chocolate Mochi Snack Cake

Chocolate Mochi Snack Cake (adapted from Food52)

Ingredients (makes one 9" x 13" cake)

• 2 cups glutinous rice flour
• 2 scant cups sugar
• 1 tablespoon baking soda
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1 cup semisweet chocolate chips
• 24 oz. evaporated milk
• 2 teaspoons vanilla extract
• 2 eggs, beaten

Instructions:

1. Preheat the oven to 350�F and grease a 9" x 13" baking pan.
2. Whisk together the flour, sugar, and baking soda in a large bowl. Whisk together the evaporated milk, vanilla extract, and eggs in another bowl. Set aside.
3. Melt the butter and the chocolate chips together the metal bowl of a stand mixer set over a pot of simmering water, stirring frequently until you have a smooth mixture. 
4. Remove the bowl from the pot and set it back in the stand mixer with the paddle attachment. With the mixer running on low, add the evaporated milk, vanilla, and eggs mixture and mix until incorporated.
5. Add the dry ingredients and mix on low until the batter is smooth and lump free. Pour into the prepared pan and bake for 45 to 55 minutes, until the cake no longer jiggles. Remove from oven and let cool before serving.
6. This cake should be stored at room temperature rather than refrigerated.