CHOCOLATE CHIP POUND CAKE 
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 c. sugar
1 c. butter (softened)
3 tsp. vanilla
4 eggs
3/4 c. milk
1 (12 oz.) pkg. Nestle Toll House semi-sweet mini morsels
Confectioners' sugar

Preheat oven to 325 degrees. In small bowl, combine flour, baking powder and salt; set aside.

In large mixer bowl, beat sugar, butter and vanilla until creamy. Beat in eggs, one at a time. Gradually beat in flour mixture alternately with milk. Stir in semi-sweet mini morsels.

Pour into greased and floured 10 inch bundt pan. Bake 70 to 80 minutes or until skewer inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely. Sprinkle with confectioners' sugar.

recipe reviews
Chocolate Chip Pound Cake
   #180188
 Sharon Butler (Connecticut) says:
I mixed up this cake today to use leftover baking milk and to share with a neighbor's family. I used 1 stick of butter and 1/2 cup of applesauce for the second butter stick. My milk consisted of 1 1/2 cup of leftover coffee and remains of leftover hot chocolate. I added 1 tsp. of baking soda to the flour mix and used 1 1/2 cup of brown sugar instead of the 2 cups white sugar. The batter tastes great, like mocha.The cake is in the oven now. It should out well. Thanks for sharing this recipe.
   #180199
 Sharon Butler (Connecticut) says:
The cake turned out great! I baked it at 325°F for 70 minutes per recipe, then let it stay in oven an extra 5 minutes with the oven turned off. It released from the Bundt pan easily. It was easy to cut and share.

 

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