NANA'S CHOCOLATE CHIP BRANDY POUND CAKE
My MIL was a caterer for many years--this is one of her best recipes, and one that all 9 of her grandchildren could not wait to devour!!!
Provided by Georgia Girl
Categories Dessert
Time 2h25m
Yield 1 pound cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Cream the cream cheese and the butter together until light and fluffy.
- Add the sugar and cream well.
- Add the vanilla and the brandy, mixing well.
- Add the eggs one at a time, mixing well each time.
- Sift the flour, cornstarch and baking powder together, and fold in the chocolate chips.
- Add the dry ingredients/chips to the egg/sugar mixture gradually, mixing well after each addition.
- Heavily grease a bundt or a 10 inch tube pan, and pour the cake batter into the pan.
- Bake at 325 degrees for 30 minutes.
- Reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.
CHOCOLATE CHIP BRANDY CAKE
One of our family's favorite holiday recipes. It first was thought up when we accidentally found ourselves with about a half dozen bottles of brandy out of nowhere. After exhausting cocktails with it, we started testing bakedgoods with brandy. This recipe is one of the best we came up with at our house. It goes great warmed up with ice cream on the side.
Provided by Maggie May Schill @NakedMaggie
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Grease and prepare with parchment paper two(2) loaf pans, or two 9 inch cake pans. Set aside.
- In a large mixing bowl, sift together dry ingredients. (Flour, baking soda, salt)
- Add in melted butter, coffee, milk and brandy, and beat at medium speed until just combined.
- Beat in vanilla and spices.
- Add one egg in at a time, beating until just combined. Fold in chocolate chips, gently. Don't over mix batter!
- Pour out evenly into prepared pans. Bake on center rack for 45 minutes, or until a tooth pick comes out clean.
- Removed to wire wrack. Drizzle over each cake with a liberal amount of additional brandy while still hot. Don't turn out of pans until cooled. Serve with powdered sugar, or ice cream.
LISA'S CHOCOLATE CHOCOLATE CHIP CAKE
Super moist and decadent, but easy-to-make cake! Dust with confectioner's sugar if desired.
Provided by Lisa S.
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
- Bake for 1 hour. Allow to cool.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 49.5 g, Cholesterol 70.4 mg, Fat 35.2 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 9.4 g, Sodium 520.6 mg, Sugar 30.7 g
BRANDY MOIST CAKE
Make and share this Brandy Moist Cake recipe from Food.com.
Provided by Laurawombat Garcia
Categories Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Cream margarine; gradually add the sugar, beating well with electric mixer set at medium.
- Add egg whites 2 at a time, beating well after each addition.
- Combine yogurt, brandy and vanilla; stir well. Add to creamed mixture beating well.
- Combine flour, soda, and salt; gradually add to yogurt mixture.
- Beat and additional minute.
- Pour batter into a baking pan with high sides or a Bundt pan coated in cooking spray.
- Bake at 350 degrees for 55 minutes or until a toothpick comes out clean when inserted in cake.
- Yield 16 serves.
Nutrition Facts : Calories 271.4, Fat 7, SaturatedFat 1.6, Cholesterol 16.2, Sodium 171, Carbohydrate 43.1, Fiber 0.4, Sugar 23.1, Protein 4
CHOCOLATE CHIP CAKE
It's hard to believe this wonderfully moist chocolate cake starts with a cake mix and is so easy to make!
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine cake and pudding mixes, eggs, sour cream, oil and water. Beat until well blended and creamy. Stir in chocolate and nuts. Spread into a greased and floured 10-in. tube pan. , Bake at 350° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Cool. Serve with ice cream if desired.
Nutrition Facts :
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- Note: In this step it’s possible to whisk the ingredients in the same order with a hand whisk instead of using a mixer. Mixing the ingredient slowly and with the paddle attachment in the mixer gives the cake a more ‘cakey’, light texture. In this case there's no need to mix for a few minutes, mix only until the ingredients are combined.In a medium bowl using a mixer fitted with the paddle attachment, beat butter, oil, and sugar on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk (or sour cream/heavy cream) in 2 additions, starting and ending with the flour. Mix in chocolate chips. Once all is added, be careful not to overmix the batter.
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