Chocolate Mochi Snack Cake

• 2 cups (9 1/4 ounces) glutinous rice flour, like Mochiko brand
• 2 cups (16 ounces) white sugar
• 1 tablespoon baking soda
• 1/2 cup (4 ounces) unsalted butter
• 1 cup (6 1/2 ounces) semisweet chocolate chips
• 24 ounces evaporated milk
• 2 teaspoons vanilla extract
• 2 eggs, beaten

1. Preheat the oven to 350u0b0 F and grease a 9- by 13-inch baking pan.
2. Whisk together the flour, sugar, and baking soda in a large bowl. Set aside.
3. Heat the butter and the chocolate chips together in a small saucepan over low heat, stirring frequently until you have a smooth mixture.
4. Pour the melted chocolate and butter into the bowl of a stand mixer fitted with a paddle attachment. With the mixer running on low, add the evaporated milk, vanilla, and eggs and mix until incorporated.
5. Add the dry ingredients and mix on low until the batter is smooth and lump-less. 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.

rice flour, white sugar, baking soda, unsalted butter, chocolate chips, milk, vanilla, eggs

Taken from food52.com/recipes/34383-chocolate-mochi-snack-cake (may not work)