Ingredients
3 cups flour
teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter (1 sticks), room temperature
cup vegetable shortening such as Crisco
3 cups sugar
5 large eggs, room temperature
1 cup milk, room temperature
1teaspoon vanilla extract
2 tablespoons orange juice
1 tablespoon grated orange zest
6 ounces mini chocolate chips Directions
1. Preheat oven to 325
2. In large bowl, combine the flour, salt, and baking soda. Mix well.
3. Using another bowl, cream together the butter and vegetable shortening until light and fluffy.
4. Add the sugar and continue beating for 5 minutes.
5. Add the eggs, one at a time, and beat well after each addition.
6. Add the vanilla extract, orange juice, and orange zest. Continue beating.
6. Add half of the flour mixture to the batter. Add a little milk and continue mixing. Add the remaining flour and then the remaining milk. Mix well.
7. Fold in the mini chocolate chips.
8. Spray the inside of mini Bundt-lette pans with a non-stick cooking spray. 9. Fill the pans with the batter to within inch of the top.
10. Bake for 30 minutes, or until a toothpick inserted comes out clean.
11. Cool in the pan for 5 minutes. Turn out onto a rack and cool completely. Dust with powdered sugar, and decorate with fresh flowers. Yields 16 mini pound cakes. You have permission to reprint this article electronically or in print, free of charge, provided that each article is:
1. Printed in its full form with no changes
2. Includes an active link
3. A courtesy copy of your publication is sent to the above contact
4. And the following byline appears at the bottom of each article:
About the Author: Rondi Hillstrom Davis is the co-author of the award-winning book Together: Creating Family Traditions. To check out her website that's jam packed with family ideas, visit http://www.togetherparenting.com |
