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Friday, April 29, 2011

Chocolate Chip Pound Cake

I began employment with DCI 22 1/2 years ago and we had a patient's wife who always waited in the lobby while her husband was having his treatment.  She loved to cook and many times would bring the employees a cake to enjoy.  She was such a delight to visit with three times a week.  At that time, the business office was right next to the lobby and we had a large window and could see all of the patients and their families as they came and went on treatment days.  It doesn't take long to get close to people when she have a heart for them.  This wonderful Chocolate Chip Pound Cake will always remind me of this dear lady.

                                                 Chocolate Chip Pound Cake

3 sticks of Land O Lakes Real Butter
8 oz. Philadelphia Cream Cheese, room temperature
3 cups sugar
6 eggs, slightly beaten
3 cups Swans Down Cake Flour
1 tsp. vanilla extract
6 oz. pkg. milk chocolate chips
1 cup chopped pecans

Cream butter and cream cheese.  Add sugar and mix until creamy.  Add eggs and beat until fluffy.  Add flour and vanilla and beat until all is incorporated.  Fold in chocolate chips and pecans that have been dredged in flour.  Pour into tube pan and bake at 300 degrees for 1 hr. and 20 min.  After the cake cools, you may add the chocolate glaze.

Chocolate Glaze

1/4 cup milk chocolate chips
1 tsp. butter
1 tsp. milk

Microwave for 2 min. and then stir.  Add 1 cup powdered sugar.  Drizzle on cake.

1 comment:

  1. I love your blog! I stumbled across it randomly while doing family research. Othell Herring, one of my all time favorite cooks! Sharon Schmidt