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Chocolate Chip Pound Cake

My mom has been making this cake for 30 years. Dotted with chips and topped with a chocolate glaze, it is absolutely divine, I once got up at 5 a.m. to bake a cake before work so the ladies in my office could enjoy it warm from the oven. They loved it! —Michelle Werts Br

12-14 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 cups (16 ounces) sour cream
2 cups (12 ounces) semisweet chocolate chips
GLAZE:
1/4 cup semisweet chocolate chips
2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Combine the flour, baking powder and baking soda; add to
creamed mixture alternately with sour cream, beating well after each
addition. Fold in chocolate chips.
Pour into a greased and floured 10-in. fluted tube pan. Bake at
350° for 60-65 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan

2 of 2

Chocolate Chip Pound Cake (continued)

Directions (continued)

to a wire rack to cool completely.
For glaze, in a microwave-safe bowl, melt chocolate chips and butter;
stir until smooth. Whisk in confectioners' sugar, milk and vanilla
until smooth. Drizzle over cake. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 slice) equals 630 calories, 30 g fat (18 g saturated fat), 122 mg cholesterol, 393 mg sodium, 85 g carbohydrate, 3 g fiber, 8 g protein.