Easy Chocolate Chip Pound Cake

Easy Chocolate Chip Pound Cake

236 Reviews 12 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
prissycat
Recipe by  prissycat

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch bundt pan

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Directions

  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 (236)

Rate This Recipe
AZANDERS
209

AZANDERS

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 chocolate pudding/heath bits and milk chocolate chips, then pistachio pudding, then butterscotch pudding/mini-chips, and most recently, coconut pudding/mini-chips.. and they've all been big hits. most versatile and easily adapted recipe I've ever come across. In the process I've reduced the oil to 1/2 cup, and this last one was skimpy on the sour cream too (because I didn't have the full amount on hand).. I really think it's better with the less oil. (try the lemon/blueberry one.. yummm..)

Tonya
97

Tonya

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 seller. The only problem I found was it takes 1.5 hours to cook instead of 55 to 60 min. I used the mini chips and have never had a problem. I use the whole 3/4 cup of oil. Anyone who states that this recipe did not turn out, needs to give up baking for they do not know what they are doing.I do use a Chocolate glaze instead of dusting with confectioners' sugar.

Rebslo
71

Rebslo

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 could be used instead with more even results.

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 413 cal
  • 21%
  • Fat
  • 22.9 g
  • 35%
  • Carbs
  • 48.3 g
  • 16%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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