I swore up and down that I wouldn't turn my blog into that — and I'm not, at least not yet. (No offense to my friends — I do like reading your cooking adventures.) However, I promised several girls that I'd post this recipe, so here's one cooking post ... hope you enjoy.
Anyone who knows me (or has ever eaten with me) knows that I have a huge weakness for sweets, especially the really high-carb ones. (Isn't that always how it goes? Ugh.) Several years ago, my mom started making this wonderful chocolate chip pound cake, and now it's definitely one of my top three favorite desserts. She usually makes it for my birthday (that or a cheesecake, which is another top three fav). Since I wasn't home for my birthday this year, I asked her for the recipe. (And sorry I can't cite it, but it's probably from Southern Living.)
It really is pretty easy, and it's SO delicious. I decided to take it with me to girls Bible study — and we (ten or so girls) ate the WHOLE THING in 30 minutes.
Here's the "equipment" you'll need:
Non-stick bundt pan (bought mine at Walmart, and it works great! make sure it's a 12 cup pan)
Hand mixer (you could probably do without it, but it'd be a pain; again, grab a cheap one from Walmart)
Two mixing bowls
Measuring cups & measuring spoons
The cute apron isn't necessary equipment — but oh so recommended.
I mean, who doesn't like Anthropologie's adorable aprons?
Ingredients:
1 cup butter, softened (make sure it's softened, or it will be a pain!)
1 cup sugar
1 cup light brown sugar
1 1/2 teaspoon vanilla
3 eggs
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt (optional: I omitted it because we were out, & it turned out just fine)
1 cup milk (I used lactose-free milk because that's what I drink, but you can use whatever!)
1 1/2 cups mini chocolate chips (or ... the whole bag. and of course I used the whole bag — did you need to ask?)
Instructions:
Preheat your oven to 350 degrees (our oven cooks too hot, so I adjusted it to 325). Grease your bundt pan, and be sure to grease it well, especially around the middle core/tube area. I recommend using a spray with flour (or just dust the pan with flour after you grease it).
Ready to go!
Cream the butter, sugars, and vanilla. Beat them a while until the mixture is fluffy.
Add the eggs one at a time and beat the mixture each time you add an egg.
Combine the flour, baking powder, and salt in another bowl. Add this mixture to the butter/sugars/vanilla mixture alternately with the milk. (So take part of the flour/baking powder/salt mixture and add it, then beat. Then add some of the milk, and beat. Then add more of the flour/baking powder/salt mixture, and beat. Then add more milk ... you get the idea.) Keep it up until the milk and flour/baking powder/salt have been completely beaten into the butter/sugar/vanilla mixture.
It should look smooth like this.
Now for the great part — stir in the mini chocolate chips. Be sure to sneak a few for a taste test (duh).
Don't you love the smell of chocolate?
Pour the mixture into your greased and floured bundt pan. Bake at 350 degrees (again, feel free to adjust if your oven cooks hot) for 60-70 minutes. You may need a little more time, but mine was definitely done at 60 minutes. Do the traditional "stick a toothpick in it" test. Let it sit in the pan for 10 minutes, then flip it onto a large plate. You can put it a cake holder, or you can keep the bundt pan covering it. My mom likes to keep the bundt pan covering it to help seal in the moisture — I definitely recommend that, especially if you're going to be serving it over a number of days. It helps keep it from getting too dry.
Don't panic if it looks a little brown.
Now for the best part — serve it up to your friends! Be sure to take it somewhere so you don't end up eating the whole thing on your own. :)
Yum.
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