The batter whips up beautifully and it is poured into a prepared bundt pan. After baking for one hour it has risen well over the top of the pan and is golden and ready. After ten minutes it is inverted onto a rack to cool.
It is sprinkled generously with icing sugar after it has completely cooled.
After dinner we all had a slice and it was devoured. It was given rave reviews by everyone and there is no doubt in my mind that this cake will be made again many times. It is the perfect snacking cake, the kind you serve with a good cup of coffee or a large cold glass of milk.
Buttery Chocolate Chip Cake
3 cups flour
2 1/4 tsp baking powder
3/4 tsp. salt
2 1/3 cups miniature semi-sweet chocolate chips
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 eggs plus 1 extra yolk
2 tsp. vanilla extract
1 cup half-and-half
Confectioners' sugar (for sprinkling)
1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.
2. In a bowl, whisk the flour, baking powder, and salt to blend them.
3. In another bowl, toss the chips with 2 tablespoons of the flour mixture.
4. In an electric mixer, beat the butter at medium speed for 3 minutes. Add the granulated sugar in 3 additions, beating 1 minute after each. Beat in the eggs, one at a time, followed by the extra yolk.
5. With the mixer set on low speed, add the flour mixture in three additions alternately with the half-and-half, beginning and ending with flour. Scrape down the bowl often with a rubber spatula.
6. Remove the bowl form the mixer stand. With a large spatula, stir in the chips.
7. Spoon the batter into the pan and smooth the top. Bake the cake for 55 to 60 minutes or until a skewer inserted into the middle of the cake is clean when withdrawn, and the cake pulls away from the sides of the pan.
8. Set the pan on a wire rack to cool for 10 minutes. Carefully invert the cake onto the rack to cool completely.
9. Dust the top of the cake with confectioners' sugar.