Southern Living, May 2010, is delicious and easy -- two of the most important components of any recipe for me. The original recipe has a nut crumble 'crust', but I don't think it needs it--and it sometimes sticks to the pan. Have a look, though, and decide for yourself. I rarely garnish Bundt Cakes. I don't think they need anything more. This cake is great toasted with morning coffee or tea.
CHOCOLATE CHIP BUNDT CAKE
2 + 3/4 cups all-purpose flour1 tsp baking soda
1 tsp salt
1 cup sweet butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 Tbsp Madagascar vanilla extract
4 large eggs
1 cup buttermilk
1 (12 ounce) package 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 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.
Fold in chocolate mini-morsels. (Mixture will be thick.)
Spoon batter into prepared pan.
Bake at 350° for 50 to 55 minutes or until long wooden pick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour).