This cake was made by my peanut butter loving daughter. She put a few of her Christmas presents to use...bundt pan, **Bundt Classics cookbook, cake plate and digital camera.
Chocolate Chip Cake
Moist and rich. This cake is an all time favorite.
1 3/4 cup sugar
2/3 cup butter, softened
2 eggs
1 teaspoon vanilla
1 teaspoon almond extract
3 cups all purpose flour
1 1/3 cups milk
1 cup miniature chocolate chips
1 tablespoon baking powder
3/4 teaspoon salt
Heat oven to 325°.
Grease and flour a 10 or 12 cup Bundt® Pan. If using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter.
In a large mixing bowl, mix sugar, butter, eggs, vanilla and almond extract until very light and fluffy. Add all remaining ingredients; mix well.
Spoon batter into prepared pan.
Bake at 325° for 55 to 65 minutes or until toothpick inserted in center of cake comes out clean.
Cool 10 minutes. Remove from pan; cool completely.
16 servings.
Peanut Butter Glaze
2 cups sifted powdered sugar
2 1/2 tablespoons peanut butter
2 - 4 tablespoons milk
In medium bowl, mix sugar and peanut butter.
Gradually add milk until desired consistency; mix until smooth.
**Bundt Classics by Dorothy Dalquist, Copyright 2003 by Nordic Ware.**
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