Sunday, May 16, 2010

Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake

Prep Time: 25 minutes

Other: 2 hours
Yield: Makes 12 servings


  • 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


1. 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.

2. Whisk together flour, baking soda, and salt.

3. 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.

4. 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.

Marian Cooper Cairns, Southern Living, MAY 2010

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