"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for TOLL HOUSE BUNDT CAKE, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Saturday, September 23, 2006



cup butter, softened,

2 T sugar,

2/3 cup finely chopped nuts


2-3/4 cups flour

2 tsp. baking soda

1 tsp. salt
1 Tbsp. vinegar
Whole Milk

1 cup butter, softened
1 cup firmly packed brown sugar
1 Tbsp. vanilla extract
4 Eggs
1-12oz. pkg. Nestle Toll House Semi-Sweet Chocolate Mini-morsels

TOPPING: Preheat oven to 375 . In small bowl, combine sugar and nuts; mix until crumbly. Spoon into greased and floured 10" flute tube pan. Chill while you prepare cake batter.

CAKE: In small bowl, combine flour, baking soda and salt; set aside. Place vinegar in 1-cup liquid measure; fill with milk to 1-cup line; set aside. In large mixer bowl, combine butter, brown sugar and vanilla extract; beat at medium speed until light and fluffy (about 3 to 5 minutes). Add eggs, one at a time, beating well after each addition. Turn mixer to low. Gradually add flour mixture, one third at a time, alternately with milk. Remove bowl from mixer. Gently fold in Mini-Morsels. Pour into prepared pan.

Bake at 375 F for 50 minutes. Loosen edges of cake with spatula. Immediately invert on cooling rack. Cook cake completely.




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