Chocolate Chip Bundt Cake
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.
Servings: 16
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 364 |
| pro | 5 g |
| total fat | 17 g |
| sat. fat | 10 g |
| carb | 48 g |
| fibre | 2 g |
| chol | 71 mg |
| sodium | 351 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 12% |
| vit A | 12% |
| folate | 18% |
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3/4 cup (175 mL) butter, softened
1-1/2 cups (375 mL) granulated sugar
3 eggs
2 tsp (10 mL) vanilla
3 cups (750 mL) all-purpose flour
1-1/2 tsp (7 mL) each baking powder and baking soda
3/4 tsp (4 mL) salt
1-1/2 cups (375 mL) sour cream
1-1/2 cups (375 mL) semisweet chocolate chips
2 tsp (10 mL) 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 sa< 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
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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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