The South is known for it’s “Millionaire” or “Million Dollar” cakes, pies, puddings and anything else that you can possibly think of. You most certainly don’t need to be a millionaire to enjoy one of these rich buttery treats, though I do believe that you need to be thin enough or not care that you are eating a million calories. This recipe has your traditional pound of butter, sugar, flour, eggs and chocolate chips so muscle up before you attempt to take the tube pan out of the oven to cool. This was a heavy bugger to flip onto a  rack without pulling a muscle or dropping it on the floor.

Though I liked the recipe at hand, it is not perfect for a multitude of reasons. First, a touch to much sugar for my taste. I like a moist cake but will bake it for 2 hours versus 1 1/2 hours next time. The cake really was so large and monumental that I will purchase a few smaller tube pans and make smaller cakes to either freeze or save or pass out as gifts.

There is no way to eat your way through this without a large crowd on hand for an assist. Trust me on this as I tried and failed miserably in my attempt to put a dent into it. I ended up cutting huge slices passing them out to my husband and his crew who ate the whole thing and my daughter who upon one look knew better than to eat the huge slice I gave her.

So back to the kitchen for a few more attempts perfecting the Southern pound cake as I am enamored with Southern cakes. They are gems and worthy of an investment of time and energy in making them again and again. For this recipe I used my coveted European butter, organic eggs, homemade vanilla and premiere chocolate. Neither baking powder or baking soda is used and the majestic height of this cake was a sight.

What’s up next with A Yankee in a Southern Kitchen, well it seems I have a few adventures coming up this month. In an attempt to keep a little suspense and intrigue going, I will give a few clues. If you are up for guessing then by all means go ahead.

1. Cooking for An__ _____n, let’s just say it is a blessing that it is only cocktail food that I am making and serving for this renowned Chef who will be in Charleston for a book signing event that I am hosting at work.

2. Gone ________, that is not until I take a double dose of Dramamine to offset some seasickness that I am guaranteed to get. Literally just got a phone call, time to go to the drug store to begin drugging myself.

3. Let’s just say that I own my own rake, so I am determined to tag along for a day learning about one of the greatest foods of the South.

4. If I am ever going to work up the courage for this event, ___ ____ ________ ____ it will only be after I rapidly shed 10 lbs and get a makeover; nothing like a little pressure to do this within the next 3 weeks. I also need the guts to be willing to make a complete idiot of myself should I fail miserably, something I am not fond of doing, but then feeling like an idiot is a most humbling experience.

Million Dollar, Millionaire or Million Calorie Chocolate Chip Pound Cake

1 lb. softened sweet butter

3 cups sugar

6 large eggs

4 cups all-purpose flour

3/4 cup whole milk

1/4 cup heavy cream

2 teaspoons homemade vanilla or 1 teaspoon vanilla extract

1 teaspoon almond extract

1 lb bittersweet chocolate chips

• Preheat your oven to 300 degrees.
• Grease a 10 inch tube pan and lightly flour. I also suggest that you line the bottom with parchment paper and have it come up the side an inch or so, as some batter leaked from the bottom.
• In a large mixing bowl by hand or with a beater, cream the butter and sugar till light and fluffy.
• Then add 1 egg at a time, beating well till incorporated.
• Alternating add the flour and milk stirring by hand with a wooden spoon.
• Add the extracts and combine the cake batter till well blended.
• Fold in the chocolate chips till incorporated evenly in the cake batter.
• Carefully add the batter to the tube pan, smoothing the top to make sure it is even.
• Bake till a tester comes out clean anywhere from 1 1/2 to 2 hours.
• Cool the pan on a wire rack for 10 minutes then turn it out onto the rack to cool.