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Chocolate Chip Pound Cake

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Why I Love This Recipe

Years ago my Mom used to make a wonderful chocolate chip pound cake baked in a angel food (tube) pan. I have done numerous internet searches with no luck to recover this recipe. A chocolate chip mixture was layered at the center of the batter and swirled into the batter. A small portion of the chocolate chip mixture was also sprinkled on top of the cake. This recipe was published in a small cookbooklet from the 60's, most likely by Nestles or Hersheys. If anyone would have this recipe and would be willing to share it you would have my heartfelt thanks in bringing back a wonderful childhood memory. Mom and I baked this cake many times together. Thanks!!! Until I come across that recipe here is something similar, I use french vanilla pudding as Mom's cake had a yellow batter.

Ingredients You'll Need

1 box yellow cake mix (18.25 oz)
1 box instant chocolate fudge pudding mix (3.5 oz) (I use french vanilla)
1/2 cups sugar
2/3 cup oil
3 large eggs
1 carton sour cream (8 oz)
1 pkg. (6 oz) chocolate morsels


Mix together in large mixing bowl, cake mix, pudding mix, sugar, oil, water and eggs.

Mix until well blended.

Fold in sour cream.

Pour small amount of mixture into greased tube pan before adding chocolate morsels to remaining batter.

After folding in chocolate morsels in rest of batter, spoon rest of mixture into tube pan.

Bake for one hour.

Remove from oven and let cool completely before removing from pan.

Makes 25 to 30 slices

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