Make This Delicious Chocolate Chip Cake Soon!
Chocoholics, here is a yummy bundt cake that is not chocolate but is chocked full of chocolate chips and glazed with a wonderful glaze that is made with chocolate chips and marshmallow cream. You can just imagine what a creamy topping that makes for this tasty cake. This cake would be perfect for family meals, family reunions, luncheons and celebrations at work, church socials, etc. If you want to make it look fancy, cut some Maraschino cherries in half. Place around top of the glazed cake as flower centers then arrange slivered almonds around the cherries to form flower petals. This will add some flavor and crunch as well as being decorative.
CHOCOLATE CHIP BUNDT CAKE
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 1/2 tsp vanilla extract
3 eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 1/2 cups miniature chocolate chips
Marshmallow Cream Glaze (recipe below)
Preheat the oven to 350 degrees. Grease and flour a 12-cup Bundt cake pan; set aside.
In large mixer bowl cream the butter, sugar, brown sugar, and vanilla until light and fluffy. Add the eggs, 1 at a time, mixing well after each one.
In a separate bowl combine the flour, baking powder, and salt; add to the butter mixture alternately with the milk, mixing just until smooth after each addition. Stir in the chocolate chips.
Pour the batter into the prepared pan and bake at 350 degrees for 65 to 70 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then invert onto the serving platter and allow to cool completely.
Make the glaze below and spoon over the cake:
Creamy Chocolate Glaze:
2 tbsp sugar
2 tbsp water
1/2 cup miniature chocolate chips
1 tbsp marshmallow cream
1 to 2 tsp hot water
In a saucepan, bring the sugar and the 2 tablespoons of water to a boil; remove from the heat. Stir in the chocolate chips, stirring until they are melted. Blend in the marshmallow cream. Add the hot water, half a teaspoonful at a time, mixing until the glaze is of your desired consistency.
Yield: 12 slices of glazed cake
Enjoy!
CHOCOLATE CHIP BUNDT CAKE
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 1/2 tsp vanilla extract
3 eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 1/2 cups miniature chocolate chips
Marshmallow Cream Glaze (recipe below)
Preheat the oven to 350 degrees. Grease and flour a 12-cup Bundt cake pan; set aside.
In large mixer bowl cream the butter, sugar, brown sugar, and vanilla until light and fluffy. Add the eggs, 1 at a time, mixing well after each one.
In a separate bowl combine the flour, baking powder, and salt; add to the butter mixture alternately with the milk, mixing just until smooth after each addition. Stir in the chocolate chips.
Pour the batter into the prepared pan and bake at 350 degrees for 65 to 70 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then invert onto the serving platter and allow to cool completely.
Make the glaze below and spoon over the cake:
Creamy Chocolate Glaze:
2 tbsp sugar
2 tbsp water
1/2 cup miniature chocolate chips
1 tbsp marshmallow cream
1 to 2 tsp hot water
In a saucepan, bring the sugar and the 2 tablespoons of water to a boil; remove from the heat. Stir in the chocolate chips, stirring until they are melted. Blend in the marshmallow cream. Add the hot water, half a teaspoonful at a time, mixing until the glaze is of your desired consistency.
Yield: 12 slices of glazed cake
Enjoy!
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