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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 Brookville, Ohio
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Nutritional 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.
Originally published as Chocolate Chip Pound Cake in Taste of Home June/July 2001, p27
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Reviewed on Apr. 19, 2013 by jrolechow
I've made this recipe several times and it is always wonderful. The last couple times I have left off the glaze, it's good just makes it very rich.
Reviewed on Apr. 11, 2013 by chocolate desert
Would like to make this cake again and use the method of dusting the chocolate chips as said in some of the reviews. Do you use the mini chips or the regular size chips?
Reviewed on Mar. 30, 2013 by Crunchymomma
I made this last year for my Easter lamb cake mold. We loved it so I decided to make it again this year. We are trying to stay away from refined sugar so I used honey and it is AMAZING!
Reviewed on Mar. 11, 2013 by vionna
have never tried it but want to make it,
Reviewed on Aug. 11, 2012 by then5812
The cake is wonderful but next time I think I'll cut the chocolate chips down to 1 cup.
Reviewed on Mar. 27, 2012 by macntrace
Very tasty. Used mini choco chips, my only complaint is the crust began to burn/overcook after 50 min. The cake was moist and delish inside. I think maybe it was the mini chips causing the crust to over-brown. Might try again at 325.
Reviewed on Feb. 29, 2012 by swiss-angel
The recipe yields quite a big bundt cake. I found it too heavy & abit dry. It's the first time I had so much of it leftover. I threw away 3/4s of the cake.
Reviewed on Nov. 23, 2011 by TexasCookie
Very yummy cake, sweet with a nice texture. I also skipped the glaze, it didn't seem to need it. I used mini chocolate chips because I had them on hand. I tried another posters suggestion and dusted the chips with confectioners sugar - it worked great; the chips were evenly distributed through the cake. Good tip.
Reviewed on Oct. 26, 2011 by scooter55
This is just like the recipe I had from my Grandmother. I toss the mini- chocolate ships in powdered sugar prior to adding to cake so they would not sink to the bottom. Also, I dusted to top of the cooled cake with powdered sugar instead of the frosting. Always the first plate empty at any gathering.
Reviewed on Sep. 16, 2011 by beatlesfan84
I made this recipe for my daughter's first birthday and it was PERFECT! Moist, the chocolate chips didn't sink (thank you, sour cream!), and delicious. And, it's pretty easy to make. One change I made is I use cake flour for an even better crumb. I am already planning on making it again. Thank you! :-)
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