Chocolate Chip Pound Cake

This comes from the food section of the Houston Chronicle and has been kitchen tested by them. A delicious double- chocolate cake!

• Ready In: 1 hr 30 mins
• Serves: 10-12

Ingredients

• 3  cups flour
• 1⁄2 teaspoon salt
• 1 1⁄2 tablespoons cocoa powder (like Hershey's)
• 1⁄2 teaspoon baking soda
• 1 1⁄2 cups butter (three sticks, do not use margarine)
• 2  cups sugar
• 4  large eggs
• 1⁄2 teaspoon vanilla
• 1  cup buttermilk
• 12  ounces chocolate chips, see note
• 1  cup  nuts, chopped, see note

Directions

1. Preheat oven to 325 degrees.
2. Grease and flour a tube or Bundt pan.
3. Sift together flour,salt,cocoa,and baking soda; set aside.
4. Cream butter and sugar together with a mixer for three minutes.
5. Add eggs, one at a time; beat well after each addition, then add the vanilla.
6. A little at a time, add sifted dry ingredients, alternating with buttermilk.
7. Stir in chips and nuts.
8. Pour into prepared pan and bake for 1 hour and test for doneness.
9. Remove from oven, let stand for 10 minutes, then invert pan to remove.
10. Note: Put chips and nuts in a small bag and shake with 1 T. flour so they won't sink to the bottom of the cake.