CUPS TO POUND RECIPES

Steps:

• {"@type": "HowToStep","text": "Heat the oven to 350 degrees. Generously coat a 12 cup Bundt pan with non-stick cooking spray with flour." }
• {"@type": "HowToStep","text": "Whisk flour, baking powder, salt and nutmeg in a large bowl. " }
• {"@type": "HowToStep","text": "Beat the sugar, butter and 1 tablespoon orange peel in a large bowl at medium speed for 3 minutes or until light and fluffy. Add the eggs one at a time, beating at low speed until well-blended. " }
• {"@type": "HowToStep","text": "Beat in the flour mixture in 3 parts alternately with 1 ¼ cup sour cream, beginning and ending with the flour mixture." }
• {"@type": "HowToStep","text": "Stir in the cranberries. Pour the batter into the pan, smoothing the top. Bake for 65 to 70 minutes or until a skewer inserted in the center of the cake comes out clean." }
• {"@type": "HowToStep","text": "Cool on a wire rack for 15 minutes and then invert the cake onto a wire rack. Cool completely. " }
• {"@type": "HowToStep","text": "Whisk 1 ¼ cup powdered sugar, ¼ cup sour cream, and ½ teaspoon orange peel in a medium bowl, adding the additional ¼ cup powdered sugar if necessary to reach the desired glaze consistency. Drizzle over the cake and let stand until set. Decorate as desired." }

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.