Chocolate Nugget Cake

Semisweet chocolate is cut into pieces the size of small peas and stirred into this fine butter cake.

Preheat oven to 375˚F.

Butter and flour a 9-inch Gugelhopf pan.

Batter:

1 cup (2 sticks) unsalted butter

1¼ cup sugar

4 eggs

1 teaspoon vanilla extract

2½ cups sifted flour

2 teaspoons baking powder

4 ounces semisweet chocolate

1. Chop the chocolate into pea-sized bits

2. Cream butter, sugar and eggs, using one of the methods here.

3. Add vanilla.

4. Mix in flour and baking powder.

5. Fold in chocolate bits.

6. Pour into the prepared pan and place on the lowest rack of a preheated 375˚F oven for 50 minutes, or until a cake tester inserted in the middle comes out clean.

7. Cool in the pan for 10 minutes before unmolding onto a cake rack to cool thoroughly.

Serving suggestions. Dust with confectioners sugar or glaze with a chocolate frosting of your choice.