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Chiffons are a popular and delicious dessert.

But there’s no way I’m ever going to eat one.

It’s too sweet and too thick.

I don’t even like chiffons, so I can’t eat them.

Chiffo, a type of chiffo cheese, is also a must-have.

But the one thing I always love is the chiffron layer cake.

This is one of those recipes I’d never try before.

I’m a fan of chinos and my mom’s always making them for me.

So, when she got her first batch of chino cheese at the supermarket, she thought she’d make the chino layer cake she’d been making for years. 

What she didn’t know is that she’d just made the chinny-chino cake, and now it’s time to share.

I’d love to hear your thoughts on this chino cake recipe, and whether or not you’ve ever tried it before.

Happy chino day, everyone.

Happy Chinos, Happy Day, Chino Cake Recipe Source: The New York Times Recipe: Chino Layer Cake (Chinny Chino, Cheese, &c.)

Prep Time: 15 minutes Cook Time: 1 hour 20 minutes Total Time: 3 hours 30 minutes (recipe subject to change without notice) This recipe has been updated to include additional information about the chinos in this recipe.

Ingredients: 2 tablespoons butter, softened to room temperature 1 large egg, room temperature, plus more for dusting (see notes) 2 tablespoons sugar 2 cups whole milk 1 cup unsalted butter, room temp 1 cup sugar 2 teaspoons vanilla extract Directions: In a large bowl, whisk together the egg, sugar, butter, and vanilla until well blended.

Add the milk and stir to combine.

Spread the batter into prepared pan.

Bake in preheated 350°F oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven and allow to cool completely.

If the cake seems too dry, add a bit more milk.

Store in an airtight container for up to 1 week.

Recipe Notes: I highly recommend using a hand mixer or stand mixer for this recipe; it is a lot easier than a hand-held mixer.

To make this recipe more suitable for smaller size cake pans, add 1 cup of sugar to each cup of flour.

This recipe makes 12 servings.

Recipe adapted from: The Chinos and Cheese Book by Susan E. Williams (Harper Collins, 2010) 3.5.3208