Chocolate Chip Pound Cake

Love a recipe that works for both our family or for giving away to others.  This makes two loaves and is so dense that it lasts a long time.  Next time I will definitely send the second loaf off to work with my husband.  This dessert isn’t too sweet so it would work nicely for a brunch as well.  Recipe from Family Circle Magazine.

Ingredients:

-3.5 cups flour

-1/2 tsp salt

-4 eggs

-4 egg yolks

-1 Tbsp vanilla

-1.5 cups (3 sticks) butter, softened

-2 cups sugar

-1 bag (12 oz) semisweet chocolate chips

Directions:

1.  Heat oven to 325 degrees.  Coat two 9x5x3 loaf pans with nonstick cooking spray; dust with flour and shake out excess.  Set aside.  (Next time I would use butter instead of the cooking spray – made the outside a little too crunchy).

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.

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.