I was thinking of making it this afternoon for someone's birthday tomorrow. It's just going to be baked in a bundt pan, no icing or decorations. Has anyone tried this recipe?
It's one of my husband's favorite. It is very popular for my customers.
I love it and used it quite a bit!
Any one have the recipe for this? It sounds great!
I think it is very good...but I don't like the big chocolate chips in it..neither do my kids....we thought it would be good with mini chips and not so many.
The cake is very moist and dense though....just the way we like it.
I made it last night using the mini chips. I thought big chips wouldn't look as nice, and the mini chips seemed to stay suspended in the batter.
I didn't have any, nor see it when it was sliced, but two of the guys who ate it said it was delicious. I guess I'm going to have to make one and try it myself!
Thanks for the help everyone!
Here's the recipe:
Chocolate Chip Pound Cake from the Whimsical Bakehouse:
Grease and flour a 2 1/2 quart Bundt pan or kugehopf mold or two 9x2 inch round pans. Preheat the oven to 350 degrees. Have all ingredients at room temperature.
In the bowl of an electric mixer, beat at high speed until light and fluffy:
8 ounces (2 sticks) of unsalted butter
Add and beat well at high speed:
8 ounces of cream cheese
Add and cream at high speed until light and fluffy:
1 1/2 cup sugar
Add and mix well at medium speed:
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Add one at a time, mixing well after each addition:
4 large eggs
On a piece of wax paper; sift together:
2 1/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
Add the dry ingredients to the butter and egg mixture and beat on low speed until smooth.
Stir in by hand:
1 cup semisweet chocolate chips
For the bundt or kugelhopf pan. Pour the batter into the pan and bake 45 to 55 minutes or until cake tester inserted into the center comes out clean. Cool on wire rack for 15 minutes before turning out of the pan . Cool completely.
For the 9 inch round pans, put in a scant 3 cups of batter in one pan and the remaining batter in the other pan. Bake the less full pan for 25 to 30 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester comes out clean. Cool the cakes on wire racks for 15 minutes before turning them out of their pans.
Yield: 8 cups of batter
thank for the recipe...
I love Williams-Sonoma for great bundt cake recipes. Their Triple Berry is to die for! Always had great success with them!
This one sounds delicious too! I think I'll give it a try soon