pound for pound

Another new recipe for you to enjoy!

As a Biggest Loser fan I also am a fan of the Pound for Pound Challenge. Honestly I should have signed up as I lost my baby weight. It would have been some free pounds anyway.

But the reason for this post is not about losing pounds, it's about baking some. Today Seth and I made pound cake - something I have never attempted to make before. It is a yummy treat and also a great way to use up a ton of eggs if you have too many around as I do...did. The crust is crunchy and the inside melts in your mouth. You MUST try it.

Chocolate Chip Pound Cake
(thanks to Family Circle Magazine)

makes 24 slices (2 loaf pans)
prep: 10 min
bake time: 1 hour 12 min.

3 1/2 cups all-purpose flour, plus more for dusting pans
1/2 tsp. salt
4 eggs
4 egg yolks
1 Tbsp. vanilla extract
1 1/2 cups (3 sticks) unsalted butter, softened
2 cups sugar
1 bag (12 oz) semisweet chocolate chips

1. Heat oven to 325 degrees. Coat two 9x5x3-inch loaf pans with nonstick cooking spray; dust with flour and shake out excess. Set aside.

Lightly flour pans prevent sticking.

2. Stir together flour and salt; set aside. In small bowl, stir together eggs, egg yolks and vanilla. Set aside.

My Kitchen Aid Stand mixer is the best for baking and this recipe is no exception.

3. Mix butter and sugar on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-high and beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips.

Into a hot oven for more than an hour and then cooling time takes patience!

4. Divide batter between prepared loaf pans and smooth tops. Bake at 325 degrees for 1 hour and 12 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 30 minutes, then remove from pans and cool completely on rack.

So yummy the photo makes my mouth water...