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Buttery Chocolate Chip Bundt Cake




Source of Recipe


need to knead blog spot


Recipe Link: http://http://needtoknead.blogspot.com/2011/04/buttery-chocolate-chip-cake.html?m=1

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)

Recipe




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 Bake the cake for 55 to 60 minutes or until a skewer inserted into the middle of the cake is clean when withdrawn, and the cake pulls away from the sides of the pan.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