RICH LEMON CHOCOLATE CHIP BUNDT CAKE
Make and share this Rich Lemon Chocolate Chip Bundt Cake recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Grease and flour 10-inch bundt pan.
- In a medium bowl, combine flour, baking soda and salt.
- In a large bowl, using electric mixer, beat butter and sugar until light and fluffy.
- Add cream cheese beating until smooth.
- Add eggs, one at a time, beating well after each addition.
- Add lemon extract, lemon zest and lemon juice, beating well.
- Mix in flour mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk, just until smooth.
- Stir in chocolate chips.
- Spread batter in prepared pan, smoothing top.
- Bake in preheated oven for about 70 minutes or until a tester inserted into center of cake comes out clean and cake starts to pull away from sides of pan.
- Let cake cool in pan on a rack for 15 minutes.
- Carefully invert cake into a large plate. Let cool completely.
- Icing: meanwhile, whisk together icing sugar and lemon juice until smooth, adding up to 1 tsp more juice if necessary for desire consistency.
- Set aside until cake is cool.
- Whisk again before drizzling or pouring over top of cake.
- When icing hardens, transfer cake to a serving platter.
CHOCOLATE CHIP BUNDT CAKE
This is a rich chocolate chip bundt cake is filled with chocolate chips and frosted with a perfectly smooth chocolate ganache glaze. It is a dream come true for any chocolate lover.
Provided by Christi Johnstone
Categories Dessert
Time 1h10m
Number Of Ingredients 17
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!
Nutrition Facts : Calories 511 kcal, Carbohydrate 61 g, Protein 6 g, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 73 mg, Sodium 205 mg, Fiber 3 g, Sugar 42 g, ServingSize 1 serving
THE BEST CHOCOLATE CHIP BUNDT CAKE
This recipe is one that my husband's family passed to me and it is absolutely wonderful and easy. Everyone that tries it loves it. Hope you do too!
Provided by Mups501
Categories Dessert
Time 1h10m
Yield 1 Bundt Cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients except chocolates in large mixing bowl- Beat 1/2- 2 minutes.
- Grate German Chocolate bar (Or chop in a mini-chop or cuisinart-- this is much easier than grating).
- Add grated chocolate and chocolate chips to mixture.
- Pour into well-greased and floured bundt pan (most bundt pans are sized between 9" and 12" diameter).
- Cook at 350 degrees for 50- 60 minutes.
- Sprinkle with powdered sugar (if desired) when cool.
Nutrition Facts : Calories 5182.3, Fat 290.6, SaturatedFat 91.1, Cholesterol 961.6, Sodium 5214.3, Carbohydrate 612.6, Fiber 15.7, Sugar 408.2, Protein 62.6
CHOCOLATE BANANA CHOCOLATE CHIP BUNDT CAKE
After first trying this years ago my 2nd son declared -who needs banana bread?! - and this became our favorite choice for doing away with overripe bananas. The recipe originally had an optional chocolate glaze, I've always skipped it and just added a light dusting of confectionary sugar. This is a pretty sturdy cake which makes it great for picnics, potlucks and lunch bags - the same son recently took 1/2 a cake with him for the drive back to S.CA! An extra note - seeing some of the comments - this is not a tall cake it only rises a littel more than half way up the pan. Ovens are different - go with a shorter cooking time and check to see if needs more.
Provided by momaphet
Categories Dessert
Time 1h10m
Yield 14-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, grease or spray a bundt pan and lightly dust with cocoa powder.
- Mix together dry ingredients, set aside.
- Cream butter, add sugar and eggs, mix well,then add bananas and mix briefly.
- Mix in dry ingredients until incorporated, don't over mix, stir in chocolate chips.
- Pour into prepared pan and bake 50- 60 minutes until it tests done, cake will just start to pull away from edges.
- Cool slightly then remove from pan.
- Your supposed to let it cool all the way then dust with confectionary sugar, but my kids always slice it warm, which is good with vanilla ice cream .
- Note:.
- I always use a pan release spray and dust with the cocoa, and have almost never had a problem with the cake sticking. If greasing the pan - do it well and use a bit more cocoa as you would flour.
Nutrition Facts : Calories 243, Fat 11.4, SaturatedFat 6.8, Cholesterol 44, Sodium 187.1, Carbohydrate 36, Fiber 2.3, Sugar 23.2, Protein 3.4
PUMPKIN CHOCOLATE CHIP BUNDT CAKE
This is a wonderful Fall cake, the taste is so yummy, super to serve for a Thanksgiving dinner, it's a never-fail cake, always turns out high, and mighty and very moist, if desired, you could replace the chocolate chips with walnuts or pecans or make it with both the chocolate chips and nuts together, anyway you choose to make it...it is a super cake recipe.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 1 Bundt cake
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips Transfer to a Bundt pan; bake for 60-65 mins, or until done.
CHOCOLATE CHIP LEMON MUFFINS
Make and share this Chocolate Chip Lemon Muffins recipe from Food.com.
Provided by looneytunesfan
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375*. Grease muffin pan or line with paper liners.
- In a medium bowl, combine flour, 1 cup of the sugar and baking powder.
- In a large bowl, whisk together eggs, milk, butter, lemon zest and lemon juice. Stir in flour mixture, mixing just until combined. Fold in the chocolate chips. Do not overmix.
- Scoop batter into prepared muffin cups. Sprinkle remaining sugar evenly over tops.
- Bake in preheated oven for 20 to 24 minutes or until puffed, light golden and a skewer inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
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