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
- 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.
- 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.