Have you ever tasted a chocolate-chip-cake?

This chocolate-chip-cake is a great pound cake recipe. It is a bold cake riddled with chocolate chips and the strong flavor of butter.

This is a very quick and easy recipe to make. You may bake it in a Bundt pan, or make two loves in bread pans. I always like to bake two so I can place one in the freezer for later use.

I just recently baked this and before I had a chance to photograph it, it was devoured. So, next time I make a batch, I will post the picture. Thank you for understanding.

Easy Chocolate-Chip-Cake

Ingredients:

• 4 oz. butter, softened
• 1 1/4 cups sugar
• 2 eggs
• 1 cup sour cream
• 2 tsp. vanilla extract
• 2 1/4 cups flour(keep the 1/4 cup separate)
• 1 tsp. baking soda
• 1 dash salt
• 1 cup chopped walnuts or pecans
• 1 1/2 cups semisweet chocolate chips

Directions:

• Spray your Bundt pan or 2 loaf pans with non-stick cooking spray.
• Pre-heat your oven to 350°F.
• In a large bowl with an electric mixer mix together butter, sugar and eggs on medium speed until light and fluffy.
• Beat in sour cream and vanilla until well blended.
• Add flour, baking powder, baking soda, and salt;beat well.
• Next, combine your chocolate chips and nut with the 1/4 cup of flour. (This keeps them floating through your batter rather than sinking to the bottom of your pan and burning.)
• Then, gently stir them into your cake batter.
• Pour or spoon your batter into your desired pans.
• Bake for 45-55 minutes or until golden brown and a cake tester inserted in the center comes out clean.
• Let your cake cool in it's pan for 15 minutes, then invert them onto your serving platter or cooling racks to cool completely.