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Category   Desserts - Breads
Sub Category   None

2/3 c. chopped pecans (optional)
c. butter, softened
2 Tbs. sugar
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
1 c. firmly packed dark brown sugar
c. sugar
1 Tbs. vanilla
4 large eggs
1 c. buttermilk
1 pkg. (12 oz.) semisweet chocolate mini-morsels
garnish with whipped cream

Preheat oven to 350 degrees. Stir together the pecans (optional), c. butter and 2 Tbs. sugar in a small bowl, using a fork. Sprinkle in a greased and floured 12-cup bundt pan. Whisk together flour, baking soda, and salt. Beat butter, brown sugar, sugar, and vanilla at medium speed with a electric stand mixer 3 to 5 minutes or until fluffy. Add eggs, 1 at a time, beating just until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Beat in chocolate mini-morsels. (Mixture will be thick.)
Spoon batter into prepared pan. Bake at 350 degrees for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on wire rack and cool completely (about 1 hour). Garnish, if desired.

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You can add this CHOCOLATE CHIP BUNDT CAKE recipe to your own private DesktopCookbook.


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