Decadent Chocolate Chip Cake

1¼ cups butter (285 g), room temperature

• 8 ounces cream cheese, room temperature

• 3 c sugar

• 6 eggs, room temperature

• 3 c all-purpose flour

• ¼ tsp salt

• 1 tsp vanilla

• 1½ c mini chocolate chips (Bulk Barn)

• 2 TBsp Icing Sugar - for Dusting

Preheat oven to 325F.

Line 2 (9x5) loaf pans with aluminum foil and lightly spray them with non-stick coating (Pam), and set aside.

In bowl of a stand mixer, add the butter and cream cheese and beat together until light and fluffy. About 2 minutes.

Slowly add sugar and alternate with eggs, making sure to allow the eggs to fully mix into the batter before adding more sugar or eggs.

Add the salt and vanilla, and mix to combine.

Slowly, little by little, add flour to the mixture, reserving 1 TBsp of flour to add to the chocolate chips.

Toss mini chocolate chips with 1TBsp flour. Add to batter.

Divide the batter evenly between 2 loaf pans.

Bake at 325F for 70-80 minutes. Insert skewer into cake to test for doneness. You want a light crumb. If the skewer comes out sticky it needs more baking time. (This cake takes longer than most cakes to bake. Once I get to 75 minutes, I usually check it every 5 minutes until it is baked.)

Allow the cake to cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.

Before serving, dust the top of the cake with icing sugar.