This weekend we were invited to a family potluck and I thought this Chocolate Chip Bundt Cake would be perfect! Besides, I wanted to bring a homemade dessert that didn’t take all day to make and enough to feed whoever showed up. I love chocolate and I knew the young crowd would be happy with it too.
The recipe calls for a sugary pecan topping that you lay inside the bottom of the bundt pan. I am not a huge nut fan and knowing it was a group of people we didn’t know – I decided to err on the side of caution and leave off the nuts. You just never know if someone has a nut allergy and better to be safe than sorry.
The sugary topping made a delicious crusty top. I loved it! I added some fresh strawberries and I forgot the whipped cream – that would have been a nice addition!
Everything in Moderation, plus cake is always a good idea!
Are you thinking, Ridgely has been telling me about her healthy lifestyle and now she is talking about eating cake? Yes, I eat cake, have my wine and I’m still loving my cookies! It is all about balance. Knowing I have a system that keeps me on track makes it much easier. If I gain a few pounds, I have a safety net that gets me back to my happy weight. I feel so much better and it really works!
Need a crowd pleaser? You can’t go wrong with this recipe and if you are not a chocolate lover, try this Apple Spice Walnut Bundt Cake.
- ⅔ cup chopped pecans
- ¼ cup butter, softened
- 2 tablespoons granulated sugar
- 2¾ 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
- Garnishes: whipped cream, cherries, strawberries
- Preheat oven to 350°. Stir together first 3 ingredients in a small bowl, using a fork. Sprinkle in a greased and floured 12-cup Bundt pan.
- Whisk together flour, baking soda, and salt.
- Beat butter, brown sugar, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer 3 to 5 minutes or until fluffy. Add eggs, 1 at a time, beating just until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Beat in chocolate mini-morsels. (Mixture will be thick.) Spoon batter into prepared pan.
- Bake at 350° for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Garnish, if desired.
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