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Preheat oven to 350°F. Beat all ingredients, except chocolate chips, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Stir in chocolate chips.
Pour into 10-cup Bundt pan sprayed with no stick baking spray with flour.
Bake 50 minutes or until cake pulls away from side of pan and cake springs back when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely.
Fantastic cake. A family favorite and always asked for. Stays moist for days. not overpoweringly sweet
Scott Gardner | December 24, 2016 |
I'm surprised there are no ratings here. This cake is absolutely delicious. If I had to guess, the inclusion of molasses has some running scared, but fear not, it is not overpowering or strong. This cake is very moist, and remains so for days. It truly does not need icing or frosting. In fact, the addition of such would be overkill to a cake that is perfectly delicious on it's own. I'm not a fan of extremely rich, indulgent cakes, and this is not one. It is surprisingly light. Don't be tempted to use large chips, the tiny little bites of mini chips are perfect surprises in each bite. MMM!
KAREN | November 27, 2013 |