Toll House Bundt Cake

Nut Topping:

¼ cup softened butter      2 T. sugar

2/3 cup finely chopped nuts

Cake:

2 ¾ cups flour      2 tsp. baking soda

1 tsp. salt      1 T. vinegar

1 cup whole milk      1 cup softened butter

1 cup firmly packed brown sugar

1 T. vanilla      4 eggs

1 pkg. mini chocolate chips

Directions:  Grease and flour 10” fluted tube / Bundt pan.

Make topping first.  In small bowl, combine butter, sugar, and nuts; mix until crumbly.  

Spoon into Bundt pan.  Chill while preparing cake batter.

Sift together flour, baking soda, and salt.  Set aside.  Place vinegar into cup of milk.  Set 

aside.  In a mixing bowl, combine butter, brown sugar, and vanilla.  Beat at medium 

speed until light and fluffy.  Add eggs, one at a time, beating well after each addition.  

Turn mixer to low.  Gradually add flour mixture, one-third at a time, alternating with 

milk.  Fold in mini chocolate chips.  Pour into prepared pan.  Bake for 50 minutes at 

375 degrees.  Loosen edges of baked cake with spatula.  Immediately invert on cooling 

rack.

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