- 20 mins
- 70 mins
Ingredients
- Nut Topping:
- 1/4 cup butter, softened
- 2 tablespoons sugar
- 2/3 cup nuts, chopped
- Cake:
- 2 3/4 cups flour, all-purpose
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon vinegar
- 1 cup milk, whole
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 4 large eggs
- 12 ounces chocolate semi-sweet chips
Preparation
Step 1
Preheat oven to 375 F.
Topping:
In small bowl, combine butter, sugar and nuts. Spoon into well greased and floured 10 inch fluted bundt pan.
Chill while preparing batter.
Batter:
In small bowl, combine flour, baking soda and salt. Set aside.
Place vinegar in 1 cup measuring cup, fill with milk to 1 cup line. Set aside.
In large mixing bowl, combine butter, brown sugar and vanilla, beat at medium speed until light and fluffy(3-5 minutes). Add eggs, one at a time, beating well after each addition. Turn mixer to low. Gradually add flour, one third at a time, alternately with milk. Gently fold in chocolate chips. Pour into pan.
Bake at 375 F for 50 minutes.
Loosen edges of cake with spatula.
Immediately invert on cooling rack.