Chocolate Chip Pound Cake

Chocolate Chip Pound Cake

22 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Marty Cope
Recipe by  Marty Cope

“Chocolate Chip Pound Cake is a big favorite of my family. Has a wonderful texture.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch tube pan

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in grated chocolate and chocolate chips. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Reviews (22)

Rate This Recipe
Denise
43

Denise

mix 1 teaspoon of flour with the choc chips then add to batter to avoid them sinking to the bottom of the pan.

Megan
37

Megan

I have been using this exact recipe for 10 years and I am only 28 years old. I have found ways to make this recipe even better every time I make it. A few tips for those of you who really did like this cake but would like the chips to not sink here are some tips: 1. Use 2 ounces of grated chocolate (do not grate too fine) 2. Use 2/3 cup chocolate chips 3. Use an extra tablespoon of vanilla pudding to make the consistancy thicker. This holds the chips in place. 4. When the cake is cooled sprinkle the top with powdered sugar. ** This has been a huge hit with my family, extended family, co-workers and friends. I am always asked to make this for whatever the occassion may be. HOPE THIS HELPS!!! Megan

Renae Sattazahn
20

Renae Sattazahn

Very GOOD! I added the chocolate chips before the wet ingredients, and the chocolate chips did NOT sink.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 520 cal
  • 26%
  • Fat
  • 32.2 g
  • 50%
  • Carbs
  • 54.5 g
  • 18%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 452 mg
  • 18%

Based on a 2,000 calorie diet

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