Chocolate Chip Pound Cake

Story

This Pound Cake comes from my aunt Ellen and was a favorite my cousin Wade.

Ingredients

• 4 cups Cake Flour
• 3 cups Sugar
• 1 lb Unsalted Butter (softened)
• ¾ cup Whole Milk
• 6 Large Eggs
• 2 tsp Vanilla Extract
• 1 cup Semisweet Chocolate Morsels Fudgy Chocolate Glaze
• 1 cup Semisweet Chocolate Morsels
• 3 tbsp Unsalted Butter
• 3 tbsp Half & Half
• 1 tbsp Light Corn Syrup

Instructions

1. Preheat the oven to 325° F, lightly grease a cake pan (e.g., spray with Pam), and add the flavoring to the milk.
2. Cream the butter and sugar in a large mixer.
3. Add the eggs, one at a time, mixing until fully incorporated before adding the next.
4. Alternate adding the flour and flavored milk (1/3 dry, ½ milk, 1/3 dry, ½ milk, 1/3 dry), just mixing long enough to integrate. Be careful not to over mix.
5. Add the Semisweet Morsels and mix until just combined.
6. Pour batter into cake pan. Gently tap on the pan to allow any air bubbles to be released.
7. Cook for approximately 90 minutes, checking for doneness by using a toothpick in the center (looking for only a few crumbs stick when removed).
8. Allow the cake to rest for 10 to 15 minutes before removing from the pan. To make the Fudgy Chocolate Glaze
9. Microwave all ingredients on high for approximately 1 minute.
10. Stir ingredients and microwave for an additional minute.
11. Stir until smooth and drizzle over cake.