Chocolate Chip Pound Cake Bread Pudding Food

CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour a 12-cup bundt pan and set it aside.
• Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs and vanilla extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the chocolate chips and pecans.
• Pour the batter into the prepared pan. Bake for 60-65 minutes, until deep golden brown and a toothpick inserted comes out clean or with moist crumbs. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.
• To make the frosting, combine the chocolate chips and butter in a small glass bowl. Microwave at 50% POWER for 90 seconds. Stir to combine. Microwave an additional 30 seconds at full power and stir again. Microwave 30 seconds more, if needed, and stir until the chocolate has melted.
• Pour the frosting over the cake. The frosting will harden as it cools. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely for 2-3 days. Enjoy!

CHOCOLATE-CHOCOLATE CHIP POUND CAKE

Steps:

• Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
• Microwave the heavy cream in a small microwave-safe bowl until steaming, about 1 minute. Pour over the cocoa powder in a medium bowl and stir to make a thick smooth paste; let cool.
• Whisk the eggs, egg yolk and vanilla in a medium bowl until frothy; set aside. Beat the butter and cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 minutes.
• Add the cocoa mixture to the butter mixture; beat until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, about 30 seconds. Stir in the mini chocolate chips.
• Transfer the batter to the prepared pan and smooth the top. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 10 to 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return the cake to the rack to cool completely. Dust with confectioners' sugar just before serving.

ULTIMATE CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.

CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in grated chocolate and chocolate chips. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE CHIP POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

TOLL HOUSE CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350°F In medium bowl, combine flour, salt, and baking soda; set aside.
• In large bowl, combine sugar and butter, beat well.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in sour cream, and vanilla extract.
• Gradually blend in flour mixture.
• Stir in Nestle Toll House semi-sweet miniature chocolate chips.
• Pour into greased and floured 10-inch tube pan.
• Bake at 350 F for 70-75 minutes.
• Cool 15 minutes on wire rack, remove from pan.

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.

EASY CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
• Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

GERMAN CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350. Grease and flour Bundt cake pan.
• Place all cake ingredients except chocolate chips in large mixing bowl. Beat as directed on the cake mix box.
• Stir in chocolate chips.
• Pour batter into prepared pan.
• Bake for 58-62 minutes, or until cake tests done.
• Remove and cool for 20 minutes, then run a long, sharp knife around the edge of the cake and turn it out onto a wire rack to cool for about 20 more minutes.
• Place glaze ingredients in microwaveable glass measuring cup. Microwave on 50% power for 1 minute, then stir until chips are melted and the mixture is smooth.
• Place cake on serving platter and spoon the warm glaze over it. Let sit for at least another 10 minutes before slicing.

CHOCOLATE CHIP BREAD PUDDING

Steps:

• Preheat oven to 350 degree's. Lightly grease a 13x9 inch baking dish.
• In a large bowl, place bread crumbs.
• In a medium bowl, whisk together 1 1/2 cups cream, milk, 1 cup sugar, butter and eggs; add to bread crumbs, stirring to combine. Let stand for 15 minutes. Stir in chocolate and pecans. Spoon mixture into prepared baking dish. Drizzle with remaining 1/2 cup cream, and sprinkle with remaining 2 tablespoons sugar; bake for 1 hour, or until center is set.
• Serve warm with either Rum toffee sauce or Chocolate Sauce.