The addition of mini chocolate chips in this classic cake is awesome! The chips made the cake look beautiful and yummier..now why didn’t I think of adding it before..duh. I found this recipe from Boston.com, it’s originally for a 10-inch Bundt cake but it is just too much for us, even if the cake lasts for several days, so I halved the recipe (like I almost always do with big recipes), and I replaced the half and half milk with my favorite “buttermilk” which is actually evaporated milk plus lemon juice or vinegar – it’s what I usually use in baking recipes that asks for it and it works every time so far. 🙂
You have to make this today 🙂
Begin by creaming the butter and sugar..
add eggs, one at a time..
now, add the flour and the buttermilk alternately, mix until the batter is smooth and free of lumps, don’t forget to to scrape the bottom and sides of the bowl after each addition
then fold in the mini chocolate chips (coating it in flour mixture prevents the chips from clumping)
pour batter into the greased and floured 9×5 loaf pan..then into the oven
cool a bit then invert on a wire rack..I actually burned the top of the cake ( it’s a long story and it’s my oven’s fault,really ;P) good thing the bottom of the cake looks nice (it pays to prep your pan well) so I just cut a little of the top and served it inverted 😉
cut into slices and serve with your favorite drink..mine’s strong and really sweet coffee 🙂
Chocolate Chip Pound Cake
Ingredients (click ingredient to buy it)
- 1-1/2 cups Flour
- 1 ¼ teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups miniature semi-sweet chocolate chips
- 1 sticks butter at room temperature
- 1 cup Granulated Sugar
- 2 large eggs plus
- 1 teaspoon vanilla extract
- 1/2 cup "buttermilk" 1/2 tablespoon lemon/vinegar plus enough evaporated milk to make 1/2 cup
- Preheat the oven at 350 F degrees. Butter and dust the pan with flour, tapping out the excess.
- In a bowl, whisk the flour, baking powder, and salt to blend them. In another bowl, toss the mini chocolate chips with 2 tablespoons of the flour mixture; set aside.
- In an electric mixer, beat the butter at medium speed for 3 minutes. Add the granulated sugar in 3 additions, beating 1 minute after each addition. Beat in the eggs, one at a time, followed by the vanilla extract.
- With the mixer set on low speed, add the flour mixture in 3 additions alternately with the buttermilk, beginning and ending with flour. Scrape down the bowl often with a rubber spatula. Remove the bowl from the mixer stand. With a large spatula, stir in the chocolate chips.
- Spoon the batter into the pan and smooth the top. Bake the cake for about 45 to 50 minutes or until a skewer inserted into the middle of the cake is clean when withdrawn, and the cake pulls away from the sides of the pan.
- Set the pan on a wire rack to cool for 10 minutes. Carefully invert the cake onto the rack to cool completely. Cool completely before slicing. If you want, you can dust the cake with icing sugar or pour chocolate glaze over. Enjoy!
♥ Have a nice day…God Bless!! 🙂 ♥