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Toll House Bundt Cake

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Toll House Bundt Cake

Toll House Bundt Cake recipe

 

Yield

12 servings

Prep

20 min

Cook

50 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¼ cup butter
softened
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2 tablespoons sugar
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cup nuts
chopped
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2 ¾ cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon salt
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1 tablespoon vinegar
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1 cup milk, whole
1 cup butter
softened
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1 cup brown sugar
packed
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1 tablespoon vanilla extract
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4 large eggs
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12 ounces semi-sweet chocolate
semi-sweet chips, optional,, null, null
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Ingredients

Amount Measure Ingredient Features
59 ml butter
softened
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3E+1 ml sugar
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158 ml nuts
chopped
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651 ml all-purpose flour
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1E+1 ml baking soda
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5 ml salt
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15 ml vinegar
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237 ml milk, whole
237 ml butter
softened
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237 ml brown sugar
packed
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15 ml vanilla extract
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4 large eggs
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346.8 ml/g semi-sweet chocolate
semi-sweet chips, optional,, null, null
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Directions

Topping-Preheat oven to 375℉ (190℃).

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℉ (190℃) for 50 minutes.

Loosen edges of cake with spatula.

Immediately invert on cooling rack.

Cool completely. A VERY rich cake!!



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 139962% 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?
 

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