Chocolate Chip Cookie Cake

Photo by Barbara L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    12 oz. pkg. semisweet chocolate chips

  • 1

    cup toasted walnuts, chopped

  • 3

    cups flour

  • 2

    teas baking soda

  • 1

    teas baking powder

  • 3/4

    teas. salt

  • 1

    cup butter, softened

  • 1 1/2

    cups firmly packed light brown sugar

  • 4

    eggs at room temperature

  • 2 1/2

    teas vanilla

  • 1

    cup buttermilk

  • Confectioners sugar

Directions

Position rack in center of oven and preheat to 350*. Generously grease a 9 or 10 cup fluted/bundt pan. (Do not use baking spray, you must grease the pan.) Dust with sugar. Mix chocolate chips, nuts and 2 Tables. flour in medium bowl. Sift remaining flour with baking soda, baking powder and salt. Using electric mixer, cream butter until light. Add brown sugar and beat until fluffy and light. Beat in eggs one at a time. Add vanilla. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Using rubber spatula, fold chocolate chip mixture into batter. Spoon into prepared pan. Bake until cake is springy to the touch and begins to pull away from sides, about 55 minutes. Cool in pan 15 minutes. Invert onto rack, remove pan and cool cake completely. Dust with confectioners sugar.

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