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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 16 |
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I found this recipe on one of those tear-off pads that companies leave in stores to promote their products. It is a lovely, moist cake, and with the abundance of chocolate chips in the mixture, looks like a big chocolate chip cookie when sliced. I made it without the glaze, which I would save if making the cake for a special occasion. Ingredients:
1 cup butter, softened |
1 3/4 cups granulated sugar |
5 eggs |
3 cups all-purpose flour |
1 tablespoon baking powder |
3/4 teaspoon salt |
1 1/2 cups milk |
1 tablespoon vanilla extract |
1 tablespoon instant espresso powder |
2 1/2 cups milk chocolate chips |
3/4 cup milk chocolate chips |
1/3 cup butter |
1/3 cup corn syrup |
1 1/2 teaspoons instant espresso powder |
Directions:
1. To make the cake, preheat the oven to 350 degrees F.
2. Grease and flour a Bundt cake pan.
3. Beat the butter with the sugar in a separate bowl until fluffy.
4. Beat in the eggs, one at a time.
5. Stir the flour with the baking powder and salt until combined.
6. Whisk the milk with the vanilla and espresso powder.
7. On low speed, alternately beat the flour and milk mixtures into the butter mixture.
8. Stir in the chocolate chips and scrape the batter into the pan.
9. Bake for 45 to 55 minutes or until a tester inserted comes out clean.
10. Cool in the pan for 10 minutes, then finish cooling on a rack.
11. To make the glaze, heat the chocolate chips, butter, syrup and espresso powder in a saucepan set over medium heat.
12. Cook, stirring constantly, until glossy and smooth.
13. Drizzle over the cooled cake.
14. Let stand until the glaze is set.
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