When Jennifer came to visit, I wanted us to make some kind of dessert together. However, since she was only here for the weekend, it needed to be something that's easy to mix up and not too involved. This cake is perfect because it goes together quickly and then bakes for awhile...so we had plenty of time to sit and catch up!
|Mix it all up, throw it in the oven....|
Chocolate Chip Bundt Cake
2/3 cup chopped pecans
¼ cup butter, softened
2 Tablespoons granulated sugar
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup firmly packed dark brown sugar
½ cup granulated sugar
1 Tablespoon vanilla extract
4 large eggs
1 cup buttermilk
1 (12-oz.) package semisweet chocolate mini-morsels
- Preheat oven to 350°. Grease and flour a 12-cup bundt pan. Combine the first 3 ingredients with a fork, and sprinkle in the prepared pan.
- Whisk together the flour, baking soda, and salt.
- In a heavy-duty, electric stand mixer, beat butter, sugars, and vanilla until fluffy, 3-5 minutes. Add the eggs one at a time. Add the flour mixture and buttermilk alternately, beginning and ending with flour, beating on low. You may need to stop and scrape the bowl. Add the chocolate chips and spoon into the bundt pan.
- Bake for 50 to 55 minutes. Cool in pan on a wire rack for 10 minutes, then remove from the pan to cool completely. If desired, garnish with whipped cream and cherries.
Recipe from the May 2010 issue of Southern Living Magazine. Subscribe here and see the recipe here!
-Posted by Karen