INGREDIENTS[]
- 2 1/4 cups all-purpose flour
- 3/4 cup cake flour
- 1 3/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 to 12 ounces Heath bars, chopped
- 1 cup milk chocolate chips
- 1 cup salted butter, softened
- 1 1/4 cups granulated sugar
- 3/4 cup firmly packed light brown sugar
- 3 large eggs
- 2 1/2 teapsoons vanilla extract
- 1 1/3 cups plus 2 tablespoons sour cream
- powdered sugar
INSTRUCTIONS[]
- Preheat oven to 350 degrees and spray a 12-cup Bundt pan with baking spray with flour.
- Sift the all-purpose flour, cake flour, baking powder, baking soda, and salt together onto a piece of wax paper.
- In a medium bowl, combine the chopped Heath bars and chocolate chips. Add 1 1/2 tablespoons of the flour mixture and stir together.
- Using an electric stand mixer with a paddle attachment, cream the butter at medium speed for 3 minutes.
- Add half the granulated sugar and beat for 2 minutes.
- Add the remaining granulated sugar and beat for 1 minute. Scrape down the sides of the bowl.
- Add the brown sugar and beat for 2 minutes.
- Beat in the eggs, one at a tme, beating for 45 seconds after each addition. Srape down the sides of the bowl.
- Add the vanilla extract.
- With mixer on LOW speed, add the flour mixture in 3 additions, alternating with the sour cream in two additions. Stop a few times to scrape down the sides of the bowl.
- Stir in the Heath bar/chocolate chip mixture. Transfer batter to the Bundt pan. Place it on a baking sheet in case any overflows. (It shouldn't unless you are using a smaller bundt pan but it's best to be safe.)
- Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes and then invert onto a serving platter.
- Once cool, sift powdered sugar over the cake.