CHOCOLATE CHIP BUNDT CAKE RECIPE

This Chocolate Chip Bundt Cake is seriously the BEST. Homemade buttermilk pound cake loaded with pecans and chocolate chips. Top the cake with some vanilla ice cream and caramel sauce and prepare to be wowed! Pecans, sugar, brown sugar, butter, vanilla, eggs, flour, baking soda, salt, buttermilk, and chocolate chips. Can make in advance and refrigerate or freeze for a sweet treat later! #cake #dessert #poundcake #chocolatechips #bundtcake

INGREDIENTS:

• 2/3 cup chopped pecans
• 1/4 cup butter, softened
• 2 Tbsp sugar
• 1 cup butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup sugar
• 1 Tbsp vanilla extract
• 4 eggs
• 2-3/4 cups all-purpose flour
• 1 tsp baking soda
• 1tsp salt
• 1 cup buttermilk
• 1 (12-oz) package semi-sweet mini chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350ºF. Spray a 12-cup bundt pan with baking spray.
2. Combine pecans, 1/4 cup butter, and 2 Tbsp sugar. Sprinkle in the bottom of the bundt pan.
3. In the bowl of an electric stand mixer, beat together 1 cup butter, brown sugar, sugar, and vanilla at medium speed for 3 to 5 minutes, until light and fluffy. Add eggs, one at a time, beating just until blended.
4. Combine flour, baking soda, and salt. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
5. Stir in chocolate chips and spoon batter into prepared pan.
6. Bake for 50-55 minutes, or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan to wire rack and cool completely.