Chocolate chip bundt cake

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Permalink Reply by suziq auzzi on August 28, 2011 at 4:20am

A 10-cup or 12-cup bundt? The theory is that the central column allows heats to be evenly distributed to the centre of the cake.

 

Unfortunately, I cannot offer wisdom: the 12-cup Chocolate Chip Bundt Cake that I have from S/L is very similar [proportionally, to the 10-cup Chocolate Chip Bundt Cake that I like. The only difference is my smaller one [10-cup] is at 325 degreesF for 65-75minutes.

 

You could try lowering the temperature and baking it longer ..??

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Permalink Reply by Connie Taft on August 28, 2011 at 10:05am

That is sound advice. Would you be willing to share your recipe?

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Permalink Reply by suziq auzzi on August 28, 2011 at 6:36pm

Amber's Chocolate Chip Pound Cake
3 c all purpose flour
1 tsp baking powder
1/2 tsp salt
2 c granulated sugar
1 c butter, softened
1 Tbsp vanilla
4 eggs
3/4 c milk
2 c semi sweet mini chocolate chips
Grease and flour 10-inch bundt pan.
Preheat oven to 325 degrees F.
Sift flour, baking powder, and salt in a small bowl.
Beat sugar, butter and vanilla in a large mixer bowl until well blended.
Beat in eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture alternately with milk at lowest speed or by hand.
Stir in chocolate chips.
Pour into 10-inch bundt.
Bake 65 min to 75 min or until wooden toothpick comes out clean. Cool in the pan for about 15 minutes, on a wire rack.
Remove from pan to cool completely on the rack.

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Permalink Reply by Eileen S on August 29, 2011 at 4:09pm

Stephanie - I pulled this one from my personal recipe files. 

 

CHOCOLATE CHIP POUND CAKE

(Taste of Home, June/July 2001)

 

1 Cup butter (no substitutes), softened	4 tsp. baking powder
2 Cups sugar	1 tsp. baking soda
4 eggs	2 Cups (16 oz.) sour cream
1 tsp. vanilla extract	2 Cups (12 oz.) semisweet chocolate chips
4 Cups all-purpose flour
Glaze:
¼ Cup semisweet chocolate chips	3 Tbsp. milk
2 Tbsp. butter	½ tsp. vanilla extract
1¼ Cups confectioner’s sugar

 

In a mixing bowl, cream butter and sugar.  Add the eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking powder and baking soda;  add to creamed mixture alternately with sour cream.  Fold in chocolate chips.  Pour into a greased and floured 10” fluted tube pan*.  Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.

 

For glaze, in a saucepan over low heat, melt chocolate chips and butter.  Remove from the heat; whisk in confectioner’s sugar, milk and vanilla until smooth.  Working quickly, drizzle over cooled cake.  Makes 12-14 servings.

 

*Note from Eileen:  Next time I'll use a straight-sided tube pan with removable bottom.  This was such a dense cake, and it’s HUGE – went WAY over the top of the regular bundt pan.  Because it’s so rich, I lost a chunk to all the indentations in the fluted bundt pan.  The glaze is really nice though, stays fluid long enough to swirl over cake, but hardens quick enough so you don’t have to let is set a long time before covering.

 

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Permalink Reply by Stacey Lombroia on August 30, 2011 at 3:16am

It's not a "from scratch" cake but it's awesome!!!!

 

chocolate cake mix (make as directed on the box)

12oz bag of chocolate chips

box of instant chocolate pudding (add powder to the mix)

mix all together, spray your bundt with bakers joy or other cooking spray with flour in it

bake for about an hour at 350

it comes out great!

I usually frost it with cream cheese icing :)

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Permalink Reply by Connie Taft on September 8, 2011 at 3:25pm

Thanks so much everyone. This is great!

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