Chocolate Chip Bundt Cake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed dark
  • 12 oz Chocolate mini chips, semisweet
  • 10 tbsp Granulated sugar
  • 1 tsp Salt
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 2/3 cup Pecans

• Dairy

  • 1 1/4 cup Butter, unsalted
  • 1 cup Buttermilk

Found on bakeorbreak.com

Description

Ingredients

• 2/3 cup chopped pecans
• 1/4 cup unsalted butter, softened and cut into small pieces
• 2 tablespoons granulated sugar
• 2 & 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup buttermilk
• 12 ounces semisweet chocolate mini chips

Directions

• To make the topping: Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan. Stir the pecans, butter, and sugar together with a fork. Sprinkle the mixture in the bottom of the prepared pan. To make the cake: Whisk together the flour, baking soda, and salt. Set aside. Using an electric mixer on medium speed, beat the butter, brown sugar, granulated sugar, and vanilla until fluffy (3-5 minutes). Add the eggs, one at a time, beating just until blended after each addition. Add the flour mixture, alternating with the buttermilk. Begin and end with flour mixture. Reduce mixer speed to low and beat just until blended. Mix in the chocolate chips. Transfer the batter to the prepared pan. Bake 50-55 minutes, or until a cake tester inserted into the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan to cool completely on wire rack.