Mini Morsel Chocolate Chip Pound Cake Recipes

MINI MORSEL POUND CAKE RECIPE - (4.2/5)

Steps:

• Combine flour, baking powder and salt in small bowl. Beat sugar, butter and vanilla in large mixer bowl until well blended. Beat in eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in morsels. Pour into greased and floured 10-inch bundt pan or two greased and floured 9x5-inch loaf pans. Bake in preheated 325 oven for 1 hour 5 minutes to 1 hour 15 minutes or until tooth pick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; serve warm or cool. Sprinkle with powered sugar. before serving.

EASY CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
• Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

MINI MORSEL CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inches tube/bundt pan or 1-2 loaf pans.
• In a small bowl, combine the flour, baking powder and salt.set aside.
• In mixer, beat the sugar and butter until creamy, then add the vanilla.
• Beat in eggs, one at a time, until each one is incorporated.
• Gradually mix in the flour mixture, alternating with milk.
• Stir in the chocolate chips.
• Pour into floured pan/pans.
• Bake 70-80 minute or until toothpick, when inserted, comes out clean.
• Cool 10 min., loosen sides and invert onto cake plate, cover with lid until cake is room temperature. (this will make for a moist cake). When there is no more moisture on top of cake, dust it with the confectioner sugar.

BROWN BUTTER-CHOCOLATE CHIP MINI POUND CAKES

Steps:

• Place butter into a small light-colored saucepan over medium heat. Cook, swirling pan frequently, until brown bits form on the bottom of the pan, and the butter begins to smell nutty, about 10 minutes. Immediately pour butter into a large mixing bowl, and allow to cool slightly.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
• Whisk together flour, salt, and nutmeg in a small bowl.
• Add brown sugar and white sugar to the bowl with brown butter. Mix butter and sugars together until thoroughly combined. Add in eggs, 1 at a time, mixing very well after each addition. Mix in vanilla. Add in half of the flour mixture, mixing until just combined. Add in sour cream, mixing until just combined. Add in remaining flour mixture, and mix until just combined. Fold in mini chocolate chips.
• Divide batter evenly between the mini Bundt® cavities.
• Place pan into the preheated oven and bake until the cakes spring back lightly when touched, 15 to 20 minutes. Allow cakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

MINI MORSEL CUPCAKES

Steps:

• FOR CUPCAKES: PREHEAT oven to 375º F. Paperline or grease 24 muffin cups.
• COMBINE flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in 3/4 cup morsels. Spoon into prepared muffin cups, filling 3/4 full.
• BAKE for 18 to 20 minutes or until tops spring back when lightly pressed. Cool in pans for 10 minutes on wire racks; remove to wire racks to cool completely. Frost; sprinkle with remaining morsels.
• FOR FROSTING: MICROWAVE 1 cup morsels in a medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Beat powdered sugar, butter, milk, vanilla extract and melted chocolate in small mixing bowl until creamy.