CHOCOLATE CHIP BUNDT CAKE: National Chocolate Chips Day

I love a good Chocolate Chip Bundt Cake This cake, adapted from Southern Living, May 2010, is delicious and easy -- two of the most important components of any recipe for me. It's also the perfect cake for National Chocolate Chip Day. BTW, my favorite chocolate chips are from Guittard. They're so rich that they elevate any recipe. 

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

Ingredients
2 + 3/4 cups all-purpose flour

1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 Tbsp pure vanilla extract
4 large eggs
1 cup buttermilk
12 ounce semisweet chocolate chips (I do a mix of milk and bittersweet chocolate chips)

Directions
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 chips. (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).

TOLL HOUSE BUNDT CAKE aka Chocolate Chip Bundt Cake: Retro Ad with Recipe

So you've been making lots of Chocolate Chip Cookies for the holidays. Why not mix it up? Make this Toll House Bundt Cake! This Nestle Retro Advertisement and Recipe from the 1980s is terrific anytime!

TOLL HOUSE BUNDT CAKE

Cake

Ingredients
2 3/4 cups flour
2 tsp baking soda
1 tsp salt
1 Tbsp vinegar and enough milk to measure 1 cup (to make sour milk)
1 cup soft butter
1 cup brown sugar, firmly packed
1 Tbsp vanilla extract
4 eggs
2 cups chocolate chips

Directions
In small bowl combine flour, salt and baking soda; set aside. Place vinegar in 1 cup measuring cup; fill with milk; set aside. In large mixing bowl combine butter, brown sugar, and vanilla extract; beat till light and fluffy. Add eggs on low speed. Add flour mixture alternately with milk. Fold in chocolate chips.

NUT TOPPING: 
1/4 lb. soft butter
2 Tbsp sugar
2/3 cups nuts, chopped

Directions
Spoon batter into pan and put on topping. Refrigerate for 30 minutes to 1 hour to set before baking. Bake at 375 F. for 50 minutes.

Chocolate Chip Bundt Cake

I love a good Bundt Cake, and I have multiple Bundt pans. The cakes always look great. This cake, adapted from 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

Ingredients
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

Directions
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).