Mini Chip Pound Cake
I’m trying to catch up after having surgery a few weeks ago. While I haven’t posted in a while, I have been trying new recipes and hope to be caught up soon. This is the recipe for week 8 of the 52 Week Recipe Challenge. This Mini Chip Pound Cake is a recipe I’ve wanted to try for a long time. I’ve had the cookbook, Favorite Brand Name Bake Sale Recipes, for many years and have enjoyed other recipes from it. I made it for a pot luck function at our school just before my surgery. It was delicious and well received. It would also be a great dessert for Sunday dinner. Pack up any leftovers in lunch boxes. This would also be great on a dessert buffet for a backyard barbecue or holiday open house.
This photo was taken before I sprinkled the powdered sugar. You could also make a powdered sugar or cocoa and sugar glaze. I got a number of compliments on my Bundt pan. It’s one of my favorite shapes and I use it often. This recipe can also be made in two loaf pans. I may try that next time to give as gifts at the holidays.
Mini Chip Pound Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup 2 sticks butter, softened
- 1 tablespoon vanilla extract
- 4 eggs
- 3/4 cup milk
- 2 cups 12 ounce package Mini Chocolate Chips
- Powdered sugar for dusting.
Instructions
- Preheat oven to 325 degrees F.
- Combine flour, baking powder, and salt in a small bowl. Beat sugar, butter, and vanilla in a large mixer bowl until well blended. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in mini-chip morsels. Pour into greased and floured (I used Pam for Baking) 10-inch Bundt pan or two greased and floured 9 x 5-inch loaf pans.
- Bake in a preheated 325 degree F. oven for 1 hour to 1 hour 10 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; serve warm or cool completely on wire rack. Dust with powdered sugar before serving.
This looks so tasty! thanks for the recipe.
Beautiful cake! That pan is incredible!
Love, love, love that pan!
This looks delicious. I really love that pan too. I hope you’re healing nicely from your surgery.