Chocolate Chip Bundt Cake

The bundt cake pan was created in the 1950s in Minnesota and gained popularity after the Tunnel of Fudge cake won the Pillsbury Bake-Off in 1966.

This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Chocolate Chip Bundt Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 15 mins

Servings: 12 Calories: 4200

Best Season: Suitable throughout the year

Ingredients

Servings

• 2.5 cup All-purpose flour
• 2 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsalted butter, softened
• 2 cup Granulated sugar
• 1 cup Brown sugar
• 3 Eggs
• 2 teaspoon Vanilla extract
• 1 cup Sour cream
• 1.5 cup Semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared bundt cake pan.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.