As an Amazon Associate I earn from qualifying purchases.
Equipment and ingredients you will need. You will also need a large fluted tube pan (Bundt) or large regular tube pan. Spray or grease the pan well. Preheat oven to 300 degrees. This is a dense cake, so if you like light fluffy ones, this isn’t your cake! Cake however, melts in your mouth. But this baby has substance!!!
Cream butter and cream cheese until well blended. Add sugar gradually and beat until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add baking powder and salt.
Add vanilla (you can also use almond extract)
Add the flour gradually (only 1 1/4 cups shown in picture, but you need an additional cup. Didn’t want to dirty another cup 🙂 )
Here’s what the batter looks like after the flour is added. It is very heavy and stiff. This is why you need a GOOD stand mixer.
Add the chocolate chips. See note about mini chips.
Pour batter into prepared pan and bake for about 1 hour or until tester comes out clean.
When done, let stand in pan for 10 minutes, no more. Invert onto serving plate to cool.
Ready to serve with coffee. You may dust with confectioner’s sugar if desired.
- 2 1/4 cups unsifted flour
- 1 1/2 cups sugar
- 4 eggs
- 1 cup butter, softened
- 8 oz. cream cheese, softened
- 2 tsp baking powder
- 2 tsp vanilla
- 1/4 tsp salt
- 1 – 12 oz. package of chocolate chips*
*NOTE: I have found after years of making this cake that using 1/2 the amount but of mini chips works better because they disperse better in the batter. There is no loss of chocolate flavor or intensity.
