Toll House Chocolate Chip Pound Cake
- Total Time2 hours
- Yield10-12 1x
Ingredients
Scale
- 3 cups white sugar
- 1 cup butter (16 ounces)
- 6 eggs
- 1 tsp. vanilla extract
- ¼ tsp. baking soda
- 1 ⅓ cups sour cream
- 2 ¾ cups all purpose flour
- ¼ cup cornstarch
- 2 cups Nestle’s dark chocolate chips
Instructions
- Preheat oven to 325 degrees.
- Thoroughly coat the Bundt pan with butter, then coat with flour, tapping out any excess flour. Set aside.
- Cream together the butter and sugar with a stand or hand mixer until light and creamy.
- Add eggs one at a time, until fully incorporated.
- Add vanilla extract, baking soda and sour cream until well blended.
- Sift flour and cornstarch together.
- Reserve 1/2 cup flour mixture.
- Add remaining flour mixture to liquid ingredients in 3 additions. The batter will be quite thick.
- Toss the chocolate chips in the reserved flour mixture, this helps prevent the chips from all sinking to the bottom of the cake.
- Fold chocolate chips into cake batter.
- Pour batter into the Bundt pan, tap the pan on the counter to release air bubbles.
- Bake at 325 degrees for 75-80 minutes until a cake tester inserted into the cake comes out clean and dry.
- Let the cake cool in the pan for 30 minutes, then run a knife around the sides of the pan to loosen the cake. Invert onto a plate and release the cake.
- Enjoy!
Notes
- Make sure to butter and flour the Bundt pan thoroughly so the cake releases easily from the pan.
- I have used light sour cream to cut down slightly on the calorie count and the results were still very delicious.
- Prep Time: 30 minutes
- Cook Time: 75-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Find it online: https://drfoodiemama.com/toll-house-chocolate-chip-pound-cake/