Chocolate Chip Pound Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This comes from the food section of the Houston Chronicle and has been kitchen tested by them. A delicious double- chocolate cake! Ingredients:
3 cups flour |
1/2 teaspoon salt |
1 1/2 tablespoons cocoa powder (like hershey's) |
1/2 teaspoon baking soda |
1 1/2 cups butter (three sticks, do not use margarine) |
2 cups sugar |
4 large eggs |
1/2 teaspoon vanilla |
1 cup buttermilk |
12 ounces chocolate chips, see note |
1 cup nuts, chopped, see note |
Directions:
1. Preheat oven to 325 degrees.
2. Grease and flour a tube or Bundt pan.
3. Sift together flour,salt,cocoa,and baking soda; set aside.
4. Cream butter and sugar together with a mixer for three minutes.
5. Add eggs, one at a time; beat well after each addition, then add the vanilla.
6. A little at a time, add sifted dry ingredients, alternating with buttermilk.
7. Stir in chips and nuts.
8. Pour into prepared pan and bake for 1 hour and test for doneness.
9. Remove from oven, let stand for 10 minutes, then invert pan to remove.
10. Note: Put chips and nuts in a small bag and shake with 1 T. flour so they won't sink to the bottom of the cake.
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