Easy Chocolate Chip Pound Cake

Easy Chocolate Chip Pound Cake

241
prissycat 1

"This cake is very easy, very rich, and very good! You may substitute vanilla pudding for a less chocolaty cake, or substitute semi-sweet chocolate chips for a more intense chocolate flavor."

Ingredients

1 h 10 m servings 413 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
  3. Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.
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Reviews

241
  1. 286 Ratings

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I just keep making "this" cake. I did vanilla pudding/milk chocolate chips first, then chocolate pudding/semi-sweet chips, then lemon pudding/dried blueberries (that was wonderful!), then choco...

I should of reviewed this MUCH sooner. This is great. I made this cake for the first time back in December and have made it about 30 times. I sell cakes and pies out of my home and this is a big...

Very good and super moist (almost too moist)! I used vanilla pudding instead of choc. Most all of the chips sort of settled to the bottom of the cake during baking so perhaps mini choc chips co...