25 March 2010

chocolate chip pound cake

I made this wonderful recipe today and I must say... it was delish! I got the recipe from Family Circle magazine. I swear, it may confirm that I am a dork... but Family Circle magazine is my favorite of all favorite's to read. I skip over all of the stuff about raising kids (well, because I don't have any kids) and find myself with the best recipes, decorating ideas, and money saving tips! If you don't read it, you should definitely check it out sometime.

I am posting the full recipe taken straight from the magazine. However, I halved the recipe because it makes two loaves and, not only do I not need that much, but I only have one loaf pan.

chocolate chip pound cake - family circle magazine

makes: 24 slices
prep: 10 minutes
bake at 325° for 1 hour, 12 minutes

ingredients

3 1/2 cups all-purpose flour, plus more for dusting pans
1/2 teaspoon salt
4 eggs
4 egg yolks
1 tablespoon vanilla extract
1 1/2 cups (3 sticks) unsalted butter, softened
2 cups sugar
1 bag (12 oz.) semisweet chocolate chips

directions

1. Heat oven to 325°. Coat two 9 x 5 x 3-inch loaf pans with nonstick cooking spray; dust with flour and shake out excess. Set aside.
2. Stir together flour and salt; set aside. In small bowl, stir together eggs, egg yolks and vanilla; set aside.
3. 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. *(I did use the majority of the bag of chocolate chips even though I halved the rest of the ingredients.)
4. Divide batter between prepared loaf pans and smooth tops. Bake at 325° 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.

PER SLICE 330 calories; 17g fat (10g sat.); 4g protein; 42g carbohydrate; 1g fiber; 65mg sodium; 99mg cholesterol











On a completely different side note - here are two products that I love.

This bread (Nature's Own Whitewheat) is the freshest, yummiest sandwich bread I've ever tasted.


And for you mayo lovers like me... this mayo has half the fat of regular mayo and tastes just as good.


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