This dense, pound cake-like cake is named Hunter's Cake because it's great to slice and pack for adventures. It doesn't crumble much, and it's delicious out of hand. Modified from Rescued Recipes by Jan D'Atri in the Arizona Republic.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, chocolate
Author: Beth Cato
8ounceschocolate chipsany kind
Preheat oven at 325-degrees. Grease and flour a Bundt pan, tube pan, or angel food cake pan.
In a large bowl, beat together the shortening, sugar, vanilla, and salt. Add eggs one at a time until smooth, followed by most of the flour.
In a small bowl, stir together the chocolate chips and remaining flour; this is important, as it will keep the chips from sinking in the batter as it bakes.
Stir the floured chocolate and walnuts into the batter. Spoon the batter into the prepared pan.
Bake for 55 minutes and use the toothpick test to check for doneness; bake longer if necessary. The top of the cake will be golden brown and will likely develop cracks.
Let cool in pan for about 15 minutes, then invert onto a rack to completely cool. Store covered at room temperature. Cake is great to slice and pack for adventures!