Chocolate Chip Bundt Cake….Secret Recipe Club~
I was once again delighted with my Secret Recipe Club assignment! Cindy, of Everyday Insanity, is such a sweet foodie friend…and I have visited her wonderful blog numerous times. As I usually do after receiving my SRC match, I perused her dessert recipes…and, low and behold, I saw the chocolate chip Bundt cake that I wanted to make for Bill’s birthday. You may recall, he nixed that idea…he was determined to continue the tradition of a yellow cake with chocolate icing for the umpteenth time in a row.
Bill and the gang loved this cake. But despite the rave review, the hubby said birthday cakes must have frosting. The original recipe calls for a nut topping, but I omitted that…otherwise the recipe is made as written. Thanks, Cindy, for giving me an excuse to try this excellent recipe!
Chocolate Chip Bundt Cake…adapted from Southern Living via Everyday Insanity
2 3/4 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 tablespoon vanilla extract
12-ounce package (2 cups) semisweet chocolate mini-morsels
Preheat oven to 350°. Grease and flour 12-cup Bundt pan.
Whisk together flour, baking soda, and salt.
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. Spoon batter into prepared pan.
Bake 50-55 minutes or till tooth pick inserted into cake comes out clean. Cool on rack 10 minutes, then remove cake from pan to finish cooling. Dust with powdered sugar to serve if desired.