Chocolate Chip Pound Cake - St. Gianna Beretta Molla

St. Gianna Beretta Molla Chocolate Chip Pound Cake

This is a buttery, light, delicious family pleasing pound cake. I highly recommend it!

Read about St. Gianna Beretta Molla and share her story as you enjoy this sweet treat!

Turn your oven on to 350 Degrees

Heavily & thoroughly organic butter a Bundt pan. *Use more than this picture is showing.

In a large bowl, beat 1 c. (2 sticks) organic butter. No margarine!

Now add the 2 c. sugar in stages & beat until fluffy.

Add the eggs (room temperature) one at a time. Egg one! Beat after each addition. *I warm my eggs 10 seconds on the defrost setting if I forget to take them out in advance– which is most of the time. Room temperature eggs give your cake a better rise.

Add 1 t. pure vanilla extract and beat to combine.

In a separate bowl, add the 4 c. non-GMO flour. It is so much softer and smoother than GMO flour. It makes a difference for you and your family.

Now add the 4 t. aluminum free baking powder. We talked about why aluminum free baking powder is a good idea in Health News a few weeks ago.

Now add the 1 t. baking soda.

Whisk these gently to combine.

Add about third of the flour mixture to the wet mixture. Beat to combine.

Stir up your sour cream and add about a third as well. Beat to combine.

Now for another third of flour. Beat to combine.

Now for another third of sour cream. Beat to combine.

Now for the last flour. Beat to combine.

Now for the last sour cream. Beat to combine.

This is a great time to call your “helpers” so they can pour the chocolate chips into the batter. Fold the chocolate chips into the batter.

They are all combined in the batter.

Carefully spoon the batter into your heavily buttered pan (there is a reason I keep saying this). And bake for 60-65 minutes. I did mine for 65 minutes, on the middle rack, but check yours at 60 minutes anyway.

When the cake is done, remove it from the oven and put it on a wire rack. Let it cool for 10 minutes.​ Carefully take a rubber spatula and go around the edges to loosen the cake. Get your favorite plate or cake plate, put it on top of the cake and invert.

Now it’s time to start the glaze! The smooth over stuff! Sift the 1 ¼ c. organic powdered sugar (no GMO Cornstarch ;) into a bowl and set it aside.

In a large saucepan, heat on the lowest heat setting, the ¼ c. semi sweet chocolate chips and 2 T. organic butter. Watch and whisk gently.

When it has melted remove it from the heat and add the sifted organic powdered sugar, the ½ t. pure vanilla extract and 2 T. of vitamin D milk.

Whisk to combine. (You may add ½ T more milk at a time if needed.) The glaze should not be over runny. You are going for thick and creamy here, so it will spread and keep its shape.

Now it’s time for the smooth over! Spoon the glaze onto the warm cake, and smooth over any cracks if you have them! :) There, that looks pretty good! It even looks kind of mountainous, and St. Gianna spent time in the mountains! I am feeling so much better about this cake!

And we can even put some pretty flowers by it. So there is the St. Gianna Beretta Molla Chocolate Chip Pound Cake – which like her life, is great on many levels. Enjoy!

St. Gianna Beretta Molla Chocolate Chip Pound Cake

350 Degree Oven Heavily & thoroughly organic butter a Bundt Cake pan

Cake:

1 c. Organic Butter (do not use magarine)

2 c. Pure Cane Sugar

4 Large Eggs, Antibiotic & Hormone Free

1 t. Pure Vanilla Extract

4 c. Non-GMO Flour

4 t. Aluminum Free Baking Powder

1 t. Baking Soda

2 c. Sour Cream

2 c. Semi Sweet Chocolate Chips

Glaze:

¼ c. Semi Sweet Chocolate Chips

2 T. Organic Butter

1 ¼ c. Organic Powdered Sugar, sifted

3 T. Hormone Free Vitamin D Milk

½ t. Pure Vanilla Extract

In a large mixing bowl cream the butter and add the sugar in stages. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In a medium bowl add the non-gmo flour, aluminum free baking powder and baking soda. Whisk gently to combine.

Add the flour mixture to the wet mixture, alternately with the sour cream. Fold in the chocolate chips.

Pour into a well buttered 10 inch Bundt pan. Bake at 350 for 60-65 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool on a wire rack for 10 minutes.

After cooling for ten minutes, take a rubber spatula and gently go around the cake to loosen it from the pan. Put a cake plate on top of the cake and invert it onto the plate. *Make the glaze now.

For the glaze: In a large saucepan over the lowest heat setting, melt the chocolate chips and butter, whisking to combine and until smooth. Remove from the heat and add the sifted organic powdered sugar, milk and vanilla until smooth. *Spoon over the warm cake working quickly.

All recipes copyright of Suzanne Fowler, Building the Family Cookbook 2004

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