*I did add 2 tsp of Vanilla and prepped pan with Crisco and Cocoa powder*
Ingredients:
8 eggs
4 sticks of unsalted better
1 cup of cocoa powder
2 teaspoons of baking soda
4 cups of flour
4 cups of sugar
1 cup of milk
1 bar of cream cheese
1 cup of chocolate chips
1 cup of walnuts
Instructions:
Note: Bring butter and eggs to room temperature.
1. Oil and spray 6 inch bundt or pan with Baker’s Joy.
2.Measure flour and sugar.
3. Sift flour, baking soda, and cocoa powder.
4. Add a 1/2 cup of flour to a pint sized In a zip lock bag, followed by the chocolate chips and walnuts, and shake. This ensures uniform batter distribution.
4. Cream butter and sugar, adding sugar sparingly, on slow speed.
Note: It’s important that the bowl sides are scraped for a uniform mixture.
5. Beat one minute after each egg.
6. Add milk, still on slow speed.
7. Mix slowly, adding the chocolate chips and walnuts until all ingredients are combined
8. Pour batter into bundt or tube pan, leaving 11/2 inches for rising.
9. Shake the pan to distribute air pockets evenly.
Place pan in a cold oven. Bake on 325° for 75 minutes until a knife exits clean. A few crumbs are okay.
