This chocolate chip bundt cake is worthy of a special occasion. Loved by kids and grown-ups alike, serve with ice cold glasses of milk. Make this recipe twice for the double bundt version pictured.
1 1/2cups8 oz. mini chocolate chips, plus extra for sprinkling
1cup114g powdered sugar
2teaspoonsmilk or cream
Instructions
Preheat the oven to 350°F.
Grease and flour a 10 to 12 cup bundt pan, or spray the pan with flour-based baking spray (such as Baker’s Joy).
Combine the flour, baking powder, baking soda and salt in a large bowl; whisk until combined.
In the bowl of an electric mixer, combine the butter and brown sugar. Beat until light and fluffy. Beat in the eggs one at a time. Add the sour cream and vanilla and mix again. Scrape down the bowl as needed and mix until all ingredients are thoroughly incorporated.
Add the flour mixture to the butter mixture and mix on low speed until just combined. Mix in the chocolate chips. Scrape down the bowl and beat again on low speed. Batter will be thick.
Spoon the batter into the prepared pan and bake for 40-50 minutes, or until the top is golden and a toothpick tester comes out with a few moist crumbs clinging to it. Let the cake cool in the pan for 10 minutes, then invert it onto a cake plate or wire cooling rack. Let cool completely.
In a small bowl combine the powdered sugar and cream. Mix until a thick glaze is formed. If the mixture is too thick, add cream a little at a time until thick but pourable. Spoon the glaze over the cooled cake and sprinkle with mini chocolate chips, if desired.
Keyword light brown sugar, mini chocolate chips, sour cream