Tuesday, January 11, 2011

Chocolate Chip Pound Cake

I've had this recipe for awhile now but never made it until a couple weeks ago. I am used to the pound cake that you buy at the store that is moist but this recipe makes a dry type pound cake. My mom and Grandma said that it was normal and good so here's the recipe.

Chocolate Chip Pound Cake
Makes 24 Slices
Prep Time: 10 Minutes
Bake at 325* for 1 hour, 12 minutes

3 1/2 Cups All-Purpose Flour, plus more for dusting pans
1/2 Teaspoon Salt
4 Eggs
4 Egg Yolks
1 Tablespoon Vanilla
1 1/2 Cups (3 Sticks) Unsalted Butter, softened
2 Cups Sugar
1 Bag (12 Ounces) Semisweet Chocolate Chips

1. Heat oven to 325*. Coat two 9x5x3 inch loaf pans with nonstick cooking spray; dust with flour and shake out excess. Set aside.

2. Stir together flour and salt; set aside. In small bowl, stir together eggs, egg yolks and vanilla; set aside.

3. Mix butter and sugar together on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-highand beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips.

4. Divide batter between prepared loaf pans and smooth tops. Bake at 325* for 1 hour, 12 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.

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