Nestle Toll House Chocolate Chip Bundt Cake
A moist, from-scratch Nestle Toll House chocolate chip bundt cake made with brown sugar, sour cream and semi-sweet morsels, finished with a glossy chocolate glaze.
Ingredients
- 3 cupall-purpose flour, plus 1 tbsp for the chips
- 1 tspBaking Powder
- 0.5 tspBaking Soda (Sodium bicarbonate)
- 0.75 tspSalt, fine
- 1 cupUnsalted Butter, softened
- 1 cupBrown Sugar, packed
- 0.75 cupGranulated Sugar
- 4 largeEggs, room temperature
- 2 tspPure Vanilla Extract
- 1 cupfull-fat sour cream, room temperature
- 0.5 cupWhole Milk
- 2 cupNestle Toll House Semi-Sweet Morsels
- 0.5 cupWalnut, chopped optional
- 0.5 cupNestle Toll House Semi-Sweet Morsels (glaze)
- 0.25 cupheavy cream (glaze)
- 1 tsplight corn syrup (glaze)
Instructions
- 1
Heat the oven to 350F (175C). Grease every groove of a 10 to 12 cup bundt pan with baking spray that contains flour.
- 2
Whisk the flour, baking powder, baking soda and salt in a bowl.
- 3
Beat the butter, brown sugar and granulated sugar on medium-high for 3 to 4 minutes until pale and fluffy.
- 4
Add the eggs one at a time, beating well after each, then mix in the vanilla.
- 5
On low speed, add the flour mixture in three parts, alternating with the sour cream and milk, beginning and ending with flour.
- 6
Toss the morsels and walnuts with 1 tbsp flour and fold them into the batter.
- 7
Spread the batter in the pan and bake 55 to 65 minutes, until a skewer comes out with a few moist crumbs.
- 8
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- 9
Heat the cream until it just simmers, pour over the morsels and corn syrup, wait 2 minutes, whisk smooth and drizzle over the cake.