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Toll House Bundt Cake

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. Prep
20 min.
50 min.
Ready In
1 hrs
1 batch
Trans-fat Free, High Fiber
Metric measurements


1/4cup butterVideo softened
2tablespoons sugarVideo
2/3cup nuts chopped
2 3/4cups flour, all-purpose
2teaspoons baking sodaVideo
1teaspoon salt
1tablespoon vinegar
1cup milk, whole
1cup butterVideo softened
1cup brown sugarVideo packed*
1tablespoon vanilla extractVideo
4large eggsVideo
12ounces chocolate (semi-sweet) semi-sweet chips
* not incl. in nutrient facts


Topping-Preheat oven to 375 F.

In small bowl, combine butter, sugar and nuts.

Spoon into well greased and floured 10 inch fluted bundt pan.

Chill while preparing batter.

In small bowl, combine flour, baking soda and salt.

Set aside.

Place vinegar in 1 cup measuring cup, fill with milk to 1 cup line.

Set aside. In large mixing bowl, combine butter, brown sugar and vanilla, beat at medium speed until light and fluffy(3-5 minutes)

Add eggs, one at a time, beating well after each addition.

Turn mixer to low.

Gradually add flour, one third at a time, alternately with milk.

Gently fold in chocolate chips. Pour into pan. Bake at 375 F for 50 minutes.

Loosen edges of cake with spatula.

Immediately invert on cooling rack.

Cool completely. A VERY rich cake!!

First published: last updated: 2014-12-16

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Nutrition Facts

Serving Size 369g (13.0 oz)
Amount per Serving
Calories 139962% of calories from fat
 % Daily Value *
Total Fat 96g 148%
Saturated Fat 52g 260%
Trans Fat 0g
Cholesterol 370mg 123%
Sodium 1378mg 57%
Total Carbohydrate 40g 40%
Dietary Fiber 8g 32%
Sugars g
Protein 49g
Vitamin A 42% Vitamin C 0%
Calcium 16% Iron 43%
* based on a 2,000 calorie diet How is this calculated?