Cakes

Chocolate Chip Bundt Cake

If you are looking for the most versatile go-to bundt cake recipe- LOOK NO FURTHER.  This Chocolate Chip Bundt cake is decadent enough to serve as dessert but it’s secret ingredient (spoiler alert- its cinnamon!) makes it warm and fit for breakfast as well- YOLO!

I meant to write this blog post about two weeks ago but I was away for work and while I had the best intentions to blog on the road, it just didn’t happen.  BUT better late than never, I say!  I developed this recipe a few months ago and my inspiration was actually one of my chocolate cookie recipes.  I loved the cookies so much I thought- there must be some way to turn these into a cake… So I did what all curious Millennials do when faced with a life or death question… I consulted google.

Google let me know everything from it’s easy to turn a cookie recipe into a cake recipe to… IT’S IMPOSSIBLE OMG THEY’RE DIFFERENT THINGS WHAT ARE YOU EVEN DOING?!? (eye roll)  Nevertheless.. I persisted… and decided to consult my best gal pal Betty! (Crocker, that is). The old school 1950s BC cookbook is my tried and true place to start for most recipes so after reading through several, I decided to start with the basic pound cake baking method and go from there.

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This cake uses half flour, half boxed cake mix- a tip I picked up originally watching Food Network’s Holiday Baking Championship a few years back but then came to find A LOT of bakers use boxed cake mix to enhance a from scratch recipe- for cookies, cakes, etc.  The real flavor game changer though is the cinnamon- just a 1/2 tsp packs such a punch and is a really delicious surprise most people don’t expect.  I think this ingredient is what makes this cake so versatile, I’ve had friends tell me they heated it up for breakfast!! Behold.. the Chocolate Chip Bundt Cake!!


Chocolate Chip Bundt Cake

Yield: 8-10 pieces – prep time: 20 minutes – bake time: 70-90 minutes

INGREDIENTS

Cake:

1 cup all purpose flour

1 cup yellow (not vanilla) boxed cake mix

1 cup butter (softened)

1/2 cup white sugar

1/2 cup brown sugar packed

1/2 tsp cinnamon

1/4 tsp baking powder

1 1/2 tsp vanilla

4 eggs

1 cup mini chocolate chips + more for sprinkling

Icing:

Icing recipe from Overnight Cinnamon Rolls


 

Step One: As always- assemble the troops! Preheat the oven to 300 degrees.

Note: For most of my recipes, I use my standing kitchenaid mixer.  For this one however, I use a hand-held mixer.  You need to beat the ingredients really well (per the BC pound-cake method) and I feel like using the hand-held mixer gives you more control.

Step Two: Mix the dry ingredients together in a bowl and set aside.

Step Three: Beat the soft butter for one minute. Then, slowly add the sugars a little at a time while mixing for about 1-2 minutes after each addition, for up to 10 minutes.

Step Four: while still mixing, add in 1 egg at a time mixing each egg in for 1 minute.  Finally, add in the vanilla until combined. You should have a gorgeous smooth mixture like below:

Step Five: Add in half of the the dry ingredients, mix then add the other half.

Step Six: Mix in up to 1 cup of mini chocolate chips. I prefer the minis but you can get creative here! PB chips would also taste real good! img_0024

Step Seven: Take a moment and lick the spatula – NO I DON’T CARE ABOUT THE RAW EGGS THANK YOU VERY MUCH!


Step Eight: Prepare the bundt pan by coating with crisco and flour. I use a small baggy over my hand and smooth the crisco all over the pan. Then, put a few spoonfuls of flour in and shake it around until covered. You could use non-stick spray but when I did that my cake did not come out of the pan- equally as delicious- less pretty- maybe you’ll have better luck!

Spread the batter into the pan:


Step Nine: Bake in the preheated oven for 70-90 minutes. Depending on your oven you’ll just have to monitor after the 70 minutes- check it’s done with a toothpick, if a few moist crumbs show on the toothpick or it comes out clean you know it’s done!

Step Ten: Let the cake cool in the pan set on top of a wire rack (to allow air flow underneath) for about 20 minutes. Then, take a shot of whiskey for courage and flip that baby over!! I usually find that putting my plate on top, screaming, and then flipping it over helps!

Make the icing and pour on top your gorgeous cake! Sprinkle with some remaining chocolate chips or even sprinkles for fun!!

ENJOY!


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