Saturday, January 24, 2015

Chocolate Chip Pound Cake

Ever since Ezra has been born everything has taken a back seat especially because I got this child after 7 years. I was diagnosed with a sickness which did not medically allow me to conceive but against all the odds that I was posed with I still went ahead with the commitment that I would have my second child - which I did. How? By the sheer faith in the God that I serve. I am slowly coming back to updating my blog and slowly trying to give this little space a little more spruce but for those who have been consistently looking through recipes out here. Seriously I am indeed grateful.
So when the visits from people were in plenty this was something I baked to serve the round of visitors that kept coming. An easy and impeccably lovely bake to try!

Yield: 2 loaves (10-12 slices each)

3½ cups all-purpose flour
½ tsp. salt
4 eggs
4 egg yolks
1 tbsp. vanilla extract
1½ cups (3 sticks) unsalted butter, softened
2 cups sugar
1 bag (12 oz.) semi-sweet chocolate chips

Preheat oven to 325°F. Grease and flour two 9x5x3-inch loaf pans; set aside. In a medium bowl, stir together the flour and salt. Set aside. In a small bowl, beat together the eggs, egg yolks and vanilla. Set aside.In a large bowl, cream the butter and sugar with an electric mixer on medium-high speed until light and fluffy (about 4-5 minutes). Add the egg mixture gradually. Continue to mix for an additional 2-3 minutes, scraping down the sides of the bowl. Switch the mixer to low speed and gradually add the flour mixture and beat just until blended. Stir in the chocolate chips. Divide the batter between the two loaf pans, smoothing out the top. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes - or until a toothpick inserted near the center tests clean. Cool in the pan on a wire rack for 20-30 minutes before removing from the pan to cool completely.

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