I'm on a mission for some great baked good recipes. This week I shared 3 different muffin recipes and this pound cake with my co-workers. This was so good, it almost didn't make it to the office!
I skipped the nuts, used mini chocolate chips and stirred them into the batter. Be sure to grease & flour your pan well. Like one of the other reviewers mentioned, this recipe came out of the pan with much difficulty. It tastes so good...it's completely forgiveable!
Enjoy!
chocolate chip walnut pound cake
Gourmet | October 1995
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
3 cups sugar
6 large eggs
1 cup sour cream
1 tablespoon vanilla
a 12-ounce package semisweet chocolate chips
2 cups chopped walnuts
Preheat oven to 350°F. and butter and flour a 3-quart bundt pan, knocking out excess flour.
In a bowl whisk together flour, salt, and baking soda.
In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in sour cream and vanilla until combined well. With mixer on low speed gradually beat in flour mixture until just combined.
Pour about half of batter into prepared pan and sprinkle about half of chocolate chips and walnuts over batter. Pour remaining batter over walnut mixture, spreading evenly, and sprinkle with remaining chocolate chips and walnuts. Bake cake in middle of oven 1 hour and 20 minutes, or until a tester comes out clean, and cool in pan on a rack 1 hour. Invert cake onto rack and cool completely.
http://www.epicurious.com/recipes/food/views/13064
I skipped the nuts, used mini chocolate chips and stirred them into the batter. Be sure to grease & flour your pan well. Like one of the other reviewers mentioned, this recipe came out of the pan with much difficulty. It tastes so good...it's completely forgiveable!
Enjoy!
chocolate chip walnut pound cake
Gourmet | October 1995
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
3 cups sugar
6 large eggs
1 cup sour cream
1 tablespoon vanilla
a 12-ounce package semisweet chocolate chips
2 cups chopped walnuts
Preheat oven to 350°F. and butter and flour a 3-quart bundt pan, knocking out excess flour.
In a bowl whisk together flour, salt, and baking soda.
In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in sour cream and vanilla until combined well. With mixer on low speed gradually beat in flour mixture until just combined.
Pour about half of batter into prepared pan and sprinkle about half of chocolate chips and walnuts over batter. Pour remaining batter over walnut mixture, spreading evenly, and sprinkle with remaining chocolate chips and walnuts. Bake cake in middle of oven 1 hour and 20 minutes, or until a tester comes out clean, and cool in pan on a rack 1 hour. Invert cake onto rack and cool completely.
http://www.epicurious.com/recipes/food/views/13064