Scrolling through FB looking at recipes, I came across this one. We just took a bite and Randy . Looked at me and said, “ok. This is delicious, it is the lightest pound cake ever!” So we have declared it a winner in our books. It was easy and made 3 (7”) ” bundt cakes! It is good enough to eat with no frosting or anything! Just keep slicing a piece with every trip thru the kitchen and it won’t last long enough to cause any weight gain. Disappears to fast! So two in the freezer for when I need a dessert ! One on the counter for after Sunday night dinner tonight of pork chops and mashed potatoes! (Doesn’t sound too much like I am too worried about weight gain anyway.)
Preheat oven to 325
1 cup unsalted butter at room temp
2 cups sugar
4 eggs at room temp
3 cups all purpose flour
1/2 teas baking soda
1 cup whole buttermilk
1/2 teas salt
1 cup semisweet chocolate chips, melted and cooled (or two 4 oz bars of semi sweet chocolate, I just didn’t have any so used chocolate chips)
2 teas vanilla extract
Beat butter for 2-3 min and add sugar and beat until sugar is dissolved. set aside
Add baking soda to buttermilk and stir! Set aside. In another bowl combine flour with salt! Set aside! Add eggs to butter mixture one at a time mixing well. Beginning and ending with flour mixture, add flour mixture and buttermilk mixture alternately to butter/sugar mixture.
With mixer on low, mix in cooled chocolate and vanilla. Pour batter into greased and floured bundt pans and bake in preheated 325 oven until cakes test done.
Chocolate Castles as wel 