Chocolate Chip Bundt Cake

By The Canadian Living Test Kitchen

Tested till perfect

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Chocolate Chip Bundt CakeWith its chocolate chips, this cake is a generational pleaser. Or make it mocha by dissolving 4 tsp (20 mL)instant coffee granules in the vanilla.5 out of5based on1 ratings. 1 user reviews.
Chocolate Chip Bundt Cake

This recipe makes 16 servings

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Nutritional Info
Per serving: about -
cal 364364 cal
pro 5 g5g pro
total fat 17 g17g total fat
sat. fat 10 g10g sat. fat
carb 48 g48g carb
fibre 2 g2g fibre
chol 71 mg71mg chol
sodium 351 mg351mg sodium
% RDI: -
calcium 55 calcium
iron 1212 iron
vit A 1212 vit A
folate 1818 folate

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With its chocolate chips, this cake is a generational pleaser. Or make it mocha by dissolving 4 tsp (20 mL)instant coffee granules in the vanilla.

Ingredients

  • 3/4 cup butter , softened3/4 cup butter, softened
  • 1-1/2 cups granulated sugar 1-1/2 cups granulated sugar
  • 3 eggs 3 eggs
  • 2 tsp vanilla 2 tsp vanilla
  • 3 cups all-purpose flour 3 cups all-purpose flour
  • 1-1/2 tsp baking powder 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda 1-1/2 tsp baking soda
  • 3/4 tsp salt 3/4 tsp salt
  • 1-1/2 cups sour cream 1-1/2 cups sour cream
  • 1-1/2 cups semisweet chocolate chips 1-1/2 cups semisweet chocolate chips
  • 2 tsp icing sugar 2 tsp icing sugar

Preparation

Grease 10-cup (2.5 L) fancy or classic Bundt or tube pan; dust with flour. Set aside.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each; beat in vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in chocolate chips.

Scrape batter into prepared pan; tap pan on counter and smooth top. Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely. (Make-ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)

Using sieve, dust icing sugar over cake.

Additional information :

Variation
Toasted Coconut Bundt Cake:
Replace chocolate chips with 1 cup (250 mL) toasted flaked coconut. Add 1/2 tsp (2 mL) coconut extract along with vanilla. Instead of dusting with icing sugar, whisk 3/4 cup (175 mL) icing sugar with 3 tbsp (50 mL) milk; drizzle over cake. Sprinkle with 2 tbsp (25 mL) toasted flaked coconut.

Source : Holiday Best: 2005

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