Chocolate Chip Nut Cake
Chocolate chips and walnuts are always a crowd-pleaser. I started making this delicious cake in college after having it one night at a pot-luck party. I thought it was one of the best Bundt cakes I had ever tasted, and I still do.
Prep: 35 minutes Bake: 33-35 minutes Bake at: 325° Makes: 10 servings Pan: 6-cup non-stick Bundt Difficulty: easy
Ingredients:
1 cup walnuts, chopped
1 cup plus 2 tablespoons (154g) cake flour
1 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons butter, softened
1/2 cup plus 3 tablespoons (141g) sugar
1/2 teaspoon vanilla extract
1 large egg1 large egg yolk1/4 cup milk1/2 cup semi-sweet or dark chocolate chipsBaker's Joy
Directions:
Bring all ingredients to room temperature.
Chop walnuts and set aside.
Sift flour into a medium bowl. Measure again and sift with baking powder and salt into another medium bowl.
Pre-heat the oven to 325°.
In a large bowl, use an electric mixer at medium speed to cream butter until whipped, about 30 seconds. Gradually add sugar and beat until pale yellow and fluffy, about 5-6 minutes. Add vanilla and beat to combine. Add whole egg and yolk separately and beat a few seconds after each addition until yellow just disappears. Working in thirds, fold in flour mixture by hand alternately with milk until almost incorporated (start and end with dry ingredients). Fully incorporate the final flour addition. Fold in walnuts and then chocolate chips to evenly distribute.
Prepare 6-cup Bundt pan with Baker's Joy. Spoon batter into pan and level with a rubber spatula. Bake at 325° for 33-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Remove pan to a wire rack. As soon as cake is out of the oven, carefully loosen the edges with a knife. Let cool 15 minutes in pan and then invert cake onto the wire rack. Leave the pan over the top for 10 minutes before lifting and removing.
Tips:
- Double the ingredients for full-size version and bake in 12-cup Bundt pan for 50-60 minutes. Use 2 whole eggs in place of egg and yolk.
- Freeze the extra egg white for later use in Angel Food Cake.