Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shelley Dillard-Hamm      

Recipe Categories:

    Buttery Chocolate Chip Bundt Cake

    Source of Recipe

    need to knead blog spot

    Recipe Link: http://

    List of Ingredients

    3 cups flour
    2 1/4 tsp baking powder
    3/4 tsp. salt
    2 1/3 cups miniature semi-sweet chocolate chips
    1/2 pound (2 sticks) unsalted butter, at room temperature
    2 cups granulated sugar
    4 eggs plus 1 extra yolk
    2 tsp. vanilla extract
    1 cup half-and-half
    Confectioners' sugar (for sprinkling)


    1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.

    2. In a bowl, whisk the flour, baking powder, and salt to blend them.

    3. In another bowl, toss the chips with 2 tablespoons of the flour mixture.

    4. In an electric mixer, beat the butter at medium speed for 3 minutes. Add the granulated sugar in 3 additions, beating 1 minute after each. Beat in the eggs, one at a time, followed by the extra yolk. Add in vanilla.

    5. With the mixer set on low speed, add the flour mixture in three additions alternately with the half-and-half, beginning and ending with flour. Scrape down the bowl often with a rubber spatula.

    6. Remove the bowl form the mixer stand. With a large spatula, stir in the chips.

    7. Spoon the batter into the pan and smooth the top. Bake the cake for 55 to 60 minutes or until a skewer inserted into the middle of the cake is clean when withdrawn, and the cake pulls away from the sides of the pan.

    8. Set the pan on a wire rack to cool for 10 minutes. Carefully invert the cake onto the rack to cool completely.

    9. Dust the top of the cake with confectioners' sugar.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |