This week I chose a recipe from our family friend Rose Blaszczak.  She gifted me this recipe for Chocolate Chip Bundt Cake.  I did not own a bundt cake pan before making this recipe so I went out to get one.  In my quest I found multiple pan options and none of them were labeled "bundt cake".  So as I do at least once a week, I called my mom from the grocery story for guidance.  We came to the conclusion that the pans with a hollowed center and smooth sides are for angel food cake, while the pans that are not hollow with ridges on the sides are for bundt cakes.  Now who knows if we are right but that was our thought process.  If you know the real answer, I'd love to hear it.  In reality though when it comes down to it this cake would be yummy when prepared in either style pan.  

     I decided to go with our interpretation of the bundt cake pan and also to make them mini bundt cakes.   Here's the recipe.  Enjoy!

Chocolate Chip Bundt Cake (by. R. Blaszczak)

Ingredients: 

3 cups of flour, 3 1/2 tsp baking powder, 1/2 teaspoon salt, 1 1/2 stick of butter, 1 3/4 cups of sugar, 4 eggs (one at a time), 1 tsp vanilla, 1 1/3 cups of milk, 1 package of semi-sweet chocolate chips (12 oz)

Instructions:

Preheat oven - 350*

1. Mix dry ingredients

2. Mix in wet ingredients (I added one egg, mixed it in , added 2nd egg, mixed some more, etc for all for eggs)

3. Grease and flour bundt pan 

4. Pour batter into pan

5. Bake for 70-75 minutes (since I made mini bundt cakes I only baked a pan of 6 cakes for 38 minutes)

6. Cool 10 minutes before removing from pan

7. I topped the cakes with powder sugar

***The animated .gif created for this week's recipe image was inspired by Columbus photographer George C. Anderson and his "Leaf Man" project.  You can check out his work on his blog by clicking on this link LEAF MAN . 

"Go confidently in the direction of your dreams. Live the life you have imagined." H.D. Thoreau