Chocolate Chip Bundt Cake

By The Canadian Living Test Kitchen

131 people added this to their Recipe Box

This recipe makes 16 servings

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 3/4cup cupbutter, softened
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
3 eggs 3 3eggeggs
2 tsp vanilla 2 2tsp tspvanilla
3 cups all-purpose flour 3 3cups cupsall-purpose flour
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
1-1/2 tsp baking soda 1-1/2 1-1/2tsp tspbaking soda
3/4 tsp salt 3/4 3/4tsp tspsalt
1-1/2 cups sour cream 1-1/2 1-1/2cups cupssour cream
1-1/2 cups semisweet chocolate chips 1-1/2 1-1/2cups cupssemisweet chocolate chips
2 tsp icing sugar 2 2tsp tspicing 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