(Chocolate Chip) Pound Cake

Whimsical Bakehouse

8 oz (2 sticks) unsalted butter
8 oz cream cheese
1 ½ c sugar
2 tbsp sour cream
1 tsp vanilla extract
4 large eggs
2 ¼ c cake flour
2 tsp baking powder
¼ tsp salt
1 c semisweet chocolate chips

Grease and flour 2 9-inch round pans. Preheat oven to 350. All ingredients should be room temperature.

With a mixer, beat the butter until light and fluffy. Add cream cheese, mix, add sugar, mix a lot, add sour cream and vanilla, mix, add eggs (one at a time).

Sift together flour, baking powder, salt and add to butter/egg mixture – beat on low speed until smooth.

Stir in chocolate chips by hand.

Pour into prepared pans and bake for 25 to 35 minutes. Cool on wire racks for 15 minutes before taking out of pans.

White Butter Cake

Whimsical Bakehouse

In the bowl of an electric mixer, beat at high speed until light and fluffy:

6 ounces(1 1/2 sticks) unsalted butter
2 cups sugar
1 1/2 tsp. salt

On a piece of wax paper. sift together:

3 1/2 cups cake flour
1 1/2 tsp baking powder
3/4 tsp cream of tartar

Add the dry ingredients to the butter mixture alternately with:

1 1/4 cups milk
3/4 tsp pure vanilla

In a separate bowl beat until foamy:

3/4 cup egg whites (6-8 large egg whites)

Continue beating at high speed while gradually adding:

1/2 cup sugar

When stiff peaks form, fold the whites into the cake batter with a rubber spatula. Blend just until the whites are evenly distributed.

Bake at 350 degrees - 20-35 minutes (toothpick test).

9 cups of batter