TOLL HOUSE BUNDT CAKE
TOLL HOUSE BUNDT CAKE
2 3/4 c. flour
2 t. baking soda
1 t. salt
1 T. vinegar and enough milk to measure 1 c. (to make sour milk)
1 c. soft butter
1 c. brown sugar, firmly packed
1 T. vanilla extract
4 eggs
2 c. chocolate chips
In small bowl combine flour, salt and baking soda; set aside.
Place vinegar in a 1 cup measuring cup; fill with milk; set aside .
In a large mixing bowl combine butter, brown sugar and vanilla extract; beat till light and fluffy. Add eggs on low speed. Add flour mixture alternately with milk. Fold in the chocolate chips.
NUT TOPPING:
1/4 lb. soft butter
2 T. sugar
2/3 c. nuts, chopped
Spoon batter into pan and put on topping. Refrigerate for 30 minutes to 1 hour to set before baking. Bake at 375* F. for 50 minutes.
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