Don't miss another issue…      Subscribe

Toll House Bundt Cake


Saved in 1 recipe box

Yield

1

batch

Prep

20

min

Cook

50

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

¼ cup butter
softened
2 tablespoons sugar
cup nuts
chopped
cups flour, all-purpose
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon vinegar
1 cup milk, whole
1 cup butter
softened
1 cup brown sugar
packed
*
1 tablespoon vanilla extract
4 large eggs
12 ounces chocolate (semi-sweet)
semi-sweet chips
* not incl. in nutrient facts

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!!

First published: last updated: 2015-02-09

Comments

 

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?
 

Add Photo

Up to 1MB in size, .jpg format

Live Feed