Chocolate Chip Loaf Pound Cake Food

CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350 degrees and flour and butter an 8x4 inch loaf pan.
• To a stand mixer add the butter and sugar with the paddle attachment and cream together until light and fluffy, about 2-3 minutes.
• Add in the vanilla, eggs and milk until fully combined.
• Add in the flour, baking powder and salt until just combined then fold in most of the chocolate chips (reserve a handful), pour into the loaf pan and sprinkle over the remaining chips and bake for 55-60 minutes.

VERY BASIC CHOCOLATE CHIP POUND CAKE

Steps:

• Heat oven to 325°F Coat TWO 9x5x3 inch loaf pans with non stick spray and dust lightly with flour (shake off excess); set aside.
• Stir together flour and salt; set aside.
• In a small bowl, stir together eggs, egg yolks, and vanilla; set aside.
• Mix butter and sugar together on medium high speed for 6 minutes or until very light and fluffy.
• Reduce speed to medium and gradually pour in egg mixture then increase speed to medium high and beat 3 minutes or until light and fluffy.
• Reduce speed to low and gradually add in flour mixture and beat until just blended.
• Hand stir in chocolate chips.
• Evenly divide batter between the two loaf pans and smooth tops.
• Bake at 325F for 1 hour 12 minutes or check after an hour and remove after pick inserted in center comes out clean.
• Cool in pans on wire rack for 30 minutes then remove from pans and cool completely on the wire rack.

CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 325F degrees.
• Grease and flour a 10-inch tube pan.
• Combine the butter and cream cheese in a large mixing bowl.
• Beat until well blended.
• Add the sugar and beat until smooth and creamy.
• Add eggs, one at a time, beating well after each addition (This is an important step because the eggs add the leavening to the cake).
• Add the flour, alternately with the milk, starting and ending with flour.
• Stir in chocolate chips.
• Pour into a prepared pan and bake for about 1½ hours, or until a wooden toothpick comes out clean, when inserted near the center of the cake.
• Remove from pan immediately and turn upright onto a serving plate.
• Allow cake to cool before slicing.

SOUR CREAM CHOCOLATE CHIP NUT LOAF

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
• Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
• Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
• Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
• Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.

MINI MORSEL CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inches tube/bundt pan or 1-2 loaf pans.
• In a small bowl, combine the flour, baking powder and salt.set aside.
• In mixer, beat the sugar and butter until creamy, then add the vanilla.
• Beat in eggs, one at a time, until each one is incorporated.
• Gradually mix in the flour mixture, alternating with milk.
• Stir in the chocolate chips.
• Pour into floured pan/pans.
• Bake 70-80 minute or until toothpick, when inserted, comes out clean.
• Cool 10 min., loosen sides and invert onto cake plate, cover with lid until cake is room temperature. (this will make for a moist cake). When there is no more moisture on top of cake, dust it with the confectioner sugar.

BANANA CHOCOLATE CHIP SOUR CREAM LOAF CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 9 x 5-inch loaf pan OR 3 mini loaf pans.
• In a bowl, cream together the butter or margarine and the sugar, until light and fluffy.
• Add in the eggs and the salt; beat until well mixed.
• In a small bowl, dissolve the baking powder and the baking soda in the sour cream, and add to the creamed mixture; mix well until blended.
• With a wooden spoon, stir in the banana pulp.
• Gradually, add in the flour mixture, vanilla; mix well with a wooden spoon, until well combined.
• Add in the chocolate chips, and the chopped nuts (if using).
• Transfer the batter into a prepared baking pan.
• Bake for 1-1/2 hours (for 9x5" baking pan), or until cake test done.
• For the mini loaf pans, bake for 45-50 minutes, or until they test done.

CHOCOLATE CHIP ORANGE CAKE

Steps:

• Preheat oven to 350.
• Grease and lightly flour an 8 1/2 x 4 1/2 inch loaf pan.
• In a large bowl, combine flour, baking powder, salt, baking soda and sugar.
• Stir in nuts and 3/4 cup of the chocolate chips.
• In a medium bowl, beat eggs with the milk, orange juice, rind and vanilla.
• Blend in the butter or margarine.
• Add egg mixture to the flour mixture, folding just until the dry ingredients are moistened.
• Spread batter in the prepared loaf pan and sprinkle evenly with the remaining chocolate chips.
• Bake until golden 55-60 min or till a wooden pick inserted in middle comes out clean.
• Cool in the pan 10 minutes, then turn out onto a wire rack.
• Cool completely before slicing.

CHOCOLATE CHIP POUND CAKE BREAD PUDDING

Steps:

• First, make the pound cake.
• Preheat the oven to 325 degrees. Grease and flour a 9x13 or 2 loaf-sized metal pans.
• Combine the softened butter and cream cheese in a mixing bowl. Beat with mixer until blended well.
• Add the sugar and continue to beat until smooth.
• Add the eggs beating with each additional egg.
• Add vanilla.
• Add the flour alternating with milk (start and end with flour).
• Stir in chocolate chips.
• Pour in pans. Bake 9x13 pan for 45 minutes or 2 loaf pans for 35 minutes.
• Let cool on rack.
• When the cake has cooled, cut into small cubes and place in a 9x13 pyrex pan.
• Whisk together eggs and sugar. Add milk. Whisk until combined.
• Pour egg mixture over the pound cake.
• Let soak on counter for 1 hour.
• Bake for 45 minutes in a 350 degree oven.