Chocolate Chip Pound Cake
- 1 1/2 cups sugar
- 8 ounces cream cheese, cut into 16 pieces (or 9 ounces part-skim ricotta)
- 2 sticks unsalted butter, cut into 16 pieces (or 1/3 cup vegetable oil)
- 4 large eggs (or 2 large eggs and 3 large egg whites)
- 2 tablespoons sour cream (or 1/4 cup water)
- 2 teaspoons vanilla extract
- 2 1/4 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt (optional)
- 1 cup semisweet chocolate chips
Preheat over to 325 degrees F. Prepare a 10 cup tube pan (9 1/2 inches top diameter by 4 inches high with nonstick spray.
To the workbowl with the metal blade, add the sugar, the cream cheese (or the ricotta), the butter (or the oil), the eggs (or the eggs and egg whites), the sour cream (or the water), and the vanilla; process until well mixed, about 20 seconds, scraping the bowl as necessary. Add the flour, the baking powder, and the salt; pulse until the flour just disappears, 3 to 5 times. Add the chocolate chips; pulse only until they are partly mixed in, 2 to 4 times.
Pour into the prepared pan; bake until lightly browned and a cake tester inserted in the center comes out clean, about 60 minutes. Let cool in the pan on a wire rack for 10 minutes; loosen around the side and tube with a small spatula; turn out onto rack to finish cooling.
Tested in the THASC kitchen. Photo by THASC.
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