Recipe courtesy of Pillsbury Complete Book of Baking
Pillsbury Publications, ©The Pillsbury Company 1993
Published by Viking and The Penguin Group, New York, N.Y.
The glue in the binding of this book gave way years ago, and everything is held together with staples and a big rubber band, but it is still one of my favorite cookbooks, full of great bread and cookie recipes. For this cake to turn out the way you want it to; grease your Bundt pan well, or the cake will stick (I use Baker’s Joy), and to achieve a fluffy batter, the butter and cream cheese must be very soft (not liquid).
For the glaze, the recipe suggests that you melt canned, ready-to-spread frosting. It would also be easy and convenient to use the ice cream topping sold in the squirt bottle. If you’re not really a chocolate lover, the recipe can be modified and flavored so many ways. Just substitute whichever flavor extract you wish for the vanilla, and add a little of that same extract to a plain white glaze for the top of the cake. If you are making a citrus flavor, you can also add the juice of the fruit to the glaze, and the zest of the fruit to the cake and the glaze. Enjoy!
Cake Ingredients
1/2 cup butter, softened
1-8 ounce package cream cheese, softened
1 cup sugar
1 teaspoon vanilla
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1 cup mini semi-sweet chocolate chips
Glaze Ingredients
1/3 cup ready-to spread chocolate frosting, melted
Directions
1. Heat oven to 350°F. Grease a 12-cup Bundt pan really well (including the creases) so that the cake does not stick.
2. In a large bowl, beat butter, cream cheese, and sugar until light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition.
3. Combine remaining dry ingredients in a small bowl and whisk them together.
4. Add dry ingredients to butter mixture, mix well.
5. Stir in milk and chocolate chips, mixture will be very thick. Spread in greased pan (I used the back of a spoon to spread the batter).
6. Bake for 30-40 minutes (I baked mine for 35 minutes), or until a toothpick inserted in the center comes out clean. Cool upright in the pan for 15 minutes.
7. Invert cake onto a serving plate and allow to cool.
8. In a small saucepan over low heat, melt the frosting. Drizzle melted frosting over the cooled cake.
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