Mile High Chocolate Pound Cake recipe

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: Let eggs and butter come up to room temperature.
• 1. Lightly oil and mist a 6-inch bundt or pan with Baker’s Joy.
• 2. Weigh out sugar and flour.
• 3. Sieve cocoa powder, flour and baking soda.
• 4. To a pint-sized In a zip-lock bag, shake in the walnuts and chocolate chips. This guarantees even spread of batter.
• 4. On slow speed, cream butter and sugar, adding sugar just as needed.
  For a consistent mix, scrape the bowl sides.
• 5. Beat each egg one minute.
  Keeping the speed low, add the milk.
• 7. Till everything is blended, gradually add the chocolate chunks and walnuts.
• 8. Leaving 11/2 inches for rising, pour batter into tube or bundt pan.
  To equally disperse air pockets, shake the pan.
  Put pan in the freezer. When a knife inserted cleanly comes out, bake at 325° for 75 minutes. Okay, a few crumbs.