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    Toll House Bundt Cake


    Source of Recipe


    Mimi's

    Recipe Introduction


    If you like chocolate chip cookies you'll love this cake!

    List of Ingredients




    Nut Topping -
    1/4 cup butter, softened
    2 Tblsp sugar
    2/3 cup finely chopped nuts

    Cake -
    2-3/4 cup flour
    2 tsp baking soda
    1 tsp salt
    1 Tblsp vinegar
    Whole milk
    1 cup butter, softened
    1 cup firmly packed brown sugar
    1 Tblsp vanilla
    4 eggs
    1 package chocolate chips

    Glaze:
    1/2 package of chocolate chips melt according to directions on back of bag.

    Recipe



    Topping: In a small bowl, combine butter, sugar and nuts. Mix until crumbly. Spoon into well-greased and floured 10" bundt pan. Chill in refrigerator while preparing cake batter.

    Cake: Preheat oven to 375. In a small bowl, combine flour, baking soda and salt. Set aside. Place vinegar in a 1-cup liquid measure, fill with milk to 1-cup line, and set aside. In a large bowl, combine butter, brown sugar and vanilla extract; beat at medium speed until light and fluffy (about 3-5 minutes).

    Add eggs, one at a time, beating well after each addition. Turn mixer to low. Gradually add flour mixture, one-third at a time, alternately with milk. Remove bowl from mixer. Gently fold in chips with a rubber spatula. Pour batter into prepared pan. Bake for 50 minutes.

    Check for doneness by inserting toothpick in center of cake. When it comes out clean, cake is done. Cake is a dark golden brown when baked. Loosen edges of cake with spatula, immediately invert on cooling rack. Cool cake completely. Drizzle top with a chocolate glaze if desired.



 

 

 


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