CHOCOLATE CHIP POUND CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 (18.25-ounce) package yellow cake mix (without pudding)
  • 1 (5.9-ounce) package chocolate instant pudding mix
  • 1/2 cup sugar
  • 2/3 cup water
  • 3/4 cup vegetable oil
  • 1 (8-ounce) container sour cream
  • 4 large eggs
  • 6 ounces semisweet chocolate mini-morsels
  • Powdered sugar

Directions

  • Beat first 5 ingredients in a large mixing bowl at medium speed of an electric mixer about 2 minutes or until creamy; add sour cream, mixing well. Add eggs, one at a time, mixing at low speed just until blended after each addition. Stir in chocolate morsels. Pour batter into a greased and floured 10" tube or Bundt pan.
  • Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely on a wire rack. Sprinkle with powdered sugar before serving.

Notes

This is a delicious and moist pound cake that goes great with a cup of coffee. I used vanilla instant pudding (with a dash of cocoa powder) instead of chocolate because I like a much milder chocolate flavor.

Categories: Dessert 

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