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Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Pure vanilla extract — everyday baking, custards, frosting
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Rotating stand for smooth cake frosting and decorating
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Pure vanilla extract — everyday baking, custards, frosting
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Rotating stand for smooth cake frosting and decorating
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Heat oven to 350°F. Combine flour, sugar, baking powder and salt in a 8-inch baking pan. Set aside. Stir together egg and vanilla in a small bowl with wire whisk. Make two indentations in flour mixture; pour oil in one and egg mixture in the other. Pour milk over flour mixture;mix well. Stir in pecans. Bake for 30 to 40 minutes or until wooden toothpick inserted in center comes out clean. Sprinkle chocolate chips over warm cake. Let stand for 2 minutes; slightly swirl chocolate chips.