Toll House Pound Cake

By Addie

“This is absolutely my daughter’s favorite cake—mine too. It’s from a Nestle Tollhouse Recipe cookbook published in 1987. My husband retired from Nestle in 2004. I would usually say that a chocolate cake is my favorite, but this cake is so rich and with some chocolate in it. Hope you enjoy it, too!”—Jacquelyn Sanger

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 1/2 cups sugar
• 1 cup (2 sticks) butter, softened
• 6 eggs
• 1 1/3 cups sour cream
• 1 teaspoon vanilla extract
• 1 (12-ounce) package Toll House semisweet chocolate morsels

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 350F. Grease and flour a 10-inch tube pan.

Combine flour, salt and baking soda in a medium bowl.

In large bowl, combine sugar and butter. Beat with a mixer a medium high speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. Gradually blend in flour mixture. Stir in Toll House morsels.

Pour into prepared pan. Bake 70 to 75 minutes. Cool 15 minutes on wire rack; remove from pan. Cool completely on wire rack. (I sift a little bit of powdered sugar on top.)

Testers’ notes: A great, simple cake—very moist and dense.

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FOOD BLOG:

Here’s the recipe I picked out last night from the magazine’s web site: Toll House pound cake.

This was a great one for me to try because I normally have everything on the ingredient list in my pantry or freezer. Yes, I really do consider chocolate chips to be a pantry staple. I don’t buy sour cream, however, until the day it is needed; and randomly I was out of butter this week as a quick inventory showed all the sticks I had in the freezer were margarine. The assembly was pretty easy.

Now here’s my fail point: I didn’t realize what was listed in the instructions as a “tube pan” is what I used to call an “angel food cake pan” and have since given away because it was never used. I thought my Bundt pan was what it called for. The Bundt pan did work, but barely. The batter almost overflowed.

And while I try to be very careful with the floured cooking spray on that pan, the fact that this cake was meant to be baked in a two-part pan probably contributed to the cake break. But it’s not a bad one, and recoverable for serving at home: I made the cake in the evening, so my plan was to let it cool overnight and then we would eat some today. My husband says it looks good, and he can’t wait to try it.