For I, the Lord, do not change; therefore you, O sons of Jacob, are not consumed. Malachi 3:6
So I know that I have posted 2 chocolate chip bundt cake recipes in the past. Those recipes used a cake mix as the base. This one is from scratch and when you taste a bite of it, it is VERY obvious it is from scratch. I'll still use the other recipes when I am in a time crunch. But this one is SO worth the effort when you have time. The flavor is DELICIOUS!!!! This is in the most recent issue of Southern Living. (Rollins is giving his look that he claims will help him to meet girls when he is in college!)
2/3 C. finely chopped pecans
1/4 C. butter, softened
2 T. sugar
2 3/4 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. butter, softened
1 C. firmly packed dark brown sugar
1/2 C. granulated sugar
1 T. vanilla extract
4 large eggs
1 C. buttermilk
1 (12 oz.) pkg. semisweet chocolate mini-morsels
Preheat oven to 350. Stir together first 3 ingredients in a small bowl with a fork. Sprinkle in a greased and floured 12-Cup Bundt pan. Whisk together flour, baking soda and salt. Beat butter, brown sugar, granulated sugar, and vanilla at medium speed until fluffy or about 3-5 minutes. (This is the perfect recipe to use a heavy-duty electric stand mixer.) Add eggs one at a time, beating until just blended. Add flour alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Scrape down the sides as needed. Beat in mini morsels. Mixture will be thick. Spoon into prepared Bundt pan.
Bake for 50-55 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.
Southern Living, May 2010
Tips: Grease and flour your pan VERY well or else you will have a tough time getting it out. I had to kind of squish my cake all back together because it came out in several chunks!