Sunday, January 2, 2011

Chocolate Chip Pound Cake

I think this picture does a good job of showing you how used this recipe has been. My Mom got the recipe from a Southern Living Magazine when I was little and has been making it ever since. When I found out how much Colin loves it, (he ate half of the cake by himself) I knew I had to try it myself.
Don't look at me like that, you can't taste the sour cream.

The recipe calls for semisweet chocolate chips but I only had the mini semisweet on had so I used half a cup of those and half a cup of milk chocolate chips. You can mix and match however you would like.

Southern Living's Chocolate Chip Pound Cake
1 (18.25 oz.) yellow cake mix with pudding
1 (3.9 oz.) pkg. instant chocolate pudding
1/2 cup sugar
3/4 cup vegetable oil
3/4 cup water
4 large eggs
1 (8oz.) carton sour cream
1 cup semisweet chocolate chips
Sifted powdered sugar

 Preheat the oven to 350 degrees. Start by getting a bundt pan ready by greasing and flouring it.Combine the first three ingredients, stirring with a wire whisk to remove large lumps. Add oil and next three ingredients, stirring until smooth. Stir in chocolate chips. Pour batter into your greased and floured 12 cup bundt pan. Bake for 1 hour or until knife inserted in center comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove from pan and cool completely on a wire rack. Sprinkle with powdered sugar. Dig in immediately.

Ooey Gooey chocolate chips.

This cake is honestly super delicious. You can't beat a piece of this and a glass of milk for a healthy nutritious breakfast snack after supper.. :)



This sounds so yummy! I don't have a bundt pan so I may try this in a regular cake pan.


I have never tried it that way, let me know how it turns out!

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