Rereading the Anne books always makes me hungry. Marilla and Rebecca Dew and Susan Baker are always making some decadent sounding dessert. Did people really eat like that back in the day? I guess they spent a lot more time outside to compensate for their rich diets.
Here’s my (semi-famous) recipe for Chocolate Chip Pound Cake, made religiously for every major party I helped throw at Hillsdale and a few times since then. Now that I can have dairy again, I’m trying to think of a good reason to bake it this spring!
Emily’s Chocolate Chip Pound Cake
1 cup butter
2 cups sugar
4 eggs
1 tsp. vanilla
4 cups all purpose flour
4 tsp. baking powder
1 tsp. baking soda
2 cups sour cream
2 cups chocolate chips
Glaze:
¼ cup chocolate chips
2 Tbsp. butter
1¼ cup confectioners’ sugar
3 Tbsp. milk
½ tsp. vanilla
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and baking powder; add to creamed mixture alternately with sour cream. Fold in chocolate chips. Pour into a greased and floured 10 inch Bundt pan. Bake at 350 degrees for 60 to 65 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, melt chocolate chips and butter. Whisk in confectioners’ sugar, milk and vanilla until smooth. Working quickly, drizzle over cooled cake. Yield 2 to 12. (A Willett family joke!)
This sounds delicious! I might try to make some this weekend.
[…] party where no one showed up, it was great to plan a party that I knew people were coming to! My chocolate chip pound cake made an appearance, and we had fruit salad, chips, cookies, and raspberry lemonade. Tommy was so […]