Chocolate Chip Pound Cake
Recipe from Family Circle

Chocolate Chip Pound Cake

by 4  people

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  • 3 1/2  cups 
    all-purpose flour, plus more for dusting pans
  • 1/2  teaspoon 
  • 4   
  • 4   
    egg yolks
  • 1   tablespoon 
    vanilla extract
  • 1 1/2  cup (3 sticks) 
    unsalted butter, softened
  • 2   cups 
  • 1   bag 
    (12 ounces) semisweet chocolate chips
Heat oven to 325 degrees F. Coat two 9 x 5 x 3-inch loaf pans with nonstick cooking spray; dust with flour and shake out excess. Set aside.
Stir together flour and salt; set aside. In small bowl, stir together eggs, egg yolks and vanilla; set aside.
Mix butter and sugar together on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-high and beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips.
Divide batter between prepared loaf pans and smooth tops. Bake at 325 degrees F for 1 hour, 12 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.
Nutrition information
Per Serving: cal. (kcal) 330, Fat, total (g) 17, chol. (mg) 99, sat. fat (g) 10, carb. (g) 42, fiber (g) 1, pro. (g) 4, sodium (mg) 65, Percent Daily Values are based on a 2,000 calorie diet
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