Chocolate Chip Pound Cake

By Addie

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.

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

Preparation

Step 1

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.