Chocolate Chip Bundt Cake
This cake is like a giant chocolate chip cookie. The outside developed a nice crust and the inside is speckled with chocolate chips. It’s not too sweet and could only be improved with a scoop of vanilla ice cream or fresh whipped cream. It’s the type of dessert that I love!
Tips:
I never buy buttermilk. Mix 1 cup of milk + 1 tablespoon of white vinegar or lemon juice. Let it sit for five minutes and it will curdle.
If you want to make this nut-free, omit the first step with pecans.
I dusted our cake with powdered sugar, which was pretty.
Take your ingredients out earlier to bring them to room temperature.
Chocolate Chip Bundt Cake
Originally from www.southernliving.com
Makes 12 servings
PREP 25 minutes
COOK 1 hour
INGREDIENTS
2/3 cup chopped pecans
1/4 cup butter, softened
2 tablespoons granulated sugar
2- 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
4 large eggs
1 cup buttermilk
1 (12-oz.) package semisweet chocolate mini-morsels
Garnishes: whipped cream, cherries
INSTRUCTIONS
Preheat oven to 350°. Stir together first 3 ingredients in a small bowl, using a fork. Sprinkle in a greased and floured 12-cup Bundt pan.
Whisk together flour, baking soda, and salt. Beat butter, brown sugar, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer 3 to 5 minutes or until fluffy.
Add eggs, 1 at a time, beating just until blended.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
Beat in chocolate mini-morsels. (Mixture will be thick.)
Spoon batter into prepared pan. Bake at 350° for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Garnish, if desired.