Chocolate Chip Bundt Cake
- Active Time 20m
- Total Time 1h 10m
- For the Cake:
- 1 cup butter or margarine, softened
- 1 cup superfine sugar
- 4 medium eggs, beaten
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- For the Topping:
- 5 ounces bittersweet or semisweet chocolate chips
- 3 tablespoons butter
- Maraschino Cherries
FOR THE CAKE:
Preheat oven to 350 degrees F.
Grease a 9-inch ring or bundt pan and dust lightly with a little flour. Cream together the butter and sugar until very light and smooth. Slowly incorporate the eggs; then fold in the flour and the cocoa, mixing until thoroughly blended. Spoon into the cake pan.
Bake for about 50 minutes, or until the cake comes away from the sides of the pan and feels firm on top. Test the center by piercing with a thin skewer - it should come out dry. Cool in the pan for a few minutes, then turn onto a wire rack to cool.
FOR THE TOPPING: Slowly melt the chocolate chips in a small saucepan over the simmering water or in a microwave oven. Stir in the butter.
TO SERVE: Pour the topping over the top of the cake, allowing it to flow down the sides. Decorate with cherries.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
536 calories; 35g total fat; 167mg cholesterol; 285mg sodium; 55g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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