CHOCOLATE CHIP POUND CAKE

MEASURING INGREDIENTS

• First I set out four eggs and one cup of butter out at 8:30am.
• At 1:45pm the four eggs and the butter were room temperature.
• I put the one cup of butter in the mixer.
• After that I measured two cups of sugar and put it in a bowl.

MEASURING INGREDEINTS

• I cracked four eggs and put them in separate bowls.
• Then, I combined 4 cups of all-purpose flour, 4 teaspoons of baking powder and one teaspoon of baking soda.
• After that, I measured two cups of sour cream and put it in a bowl.
• To top off measuring I measured two cups of semisweet chocolate morsels.

THE PROCESS

• After I laid and measured out all the ingredients, it was time to mix them.
• First, I creamed one cup of butter and two cups of sugar until light and fluffy.
• Next, I stirred in the four eggs.
• After that, I mixed one teaspoon of vanilla extract.
• Then I combined the flour, baking powder and baking soda. Lastly, I added to creamed mixture alternately with sour cream

TIME TO BAKE!

• After I had everything mixed together it was time to bake!
• I baked the cake at 350 degrees Fahrenheit for 52 minutes.