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Chocolate Chip Pound Cake Recipe

Chocolate Chip Pound Cake Recipe photo by Taste of Home

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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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Chocolate Chip Pound Cake Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 12-14 Servings

15 60 75

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 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.

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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Reviews for Chocolate Chip Pound Cake

Chocolate Chip Pound Cake

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Reviewed on May. 12, 2011 by matteliz@swbell.net

This is a good, simple, rich cake recipe. The glaze, however, seems unnecessary. Not only is the amount rather large for a single bundt cake (it makes more than shown in the photo), but it overwhelms the tasty purity of the pound cake. It's not bad, mind you, but if I were to make this again I would either reduce the frosting by half or eliminate it entirely.

I made this for a group of high school students, and they all liked it. It makes a lot, so we have lots left over for our family.

Reviewed on Apr. 24, 2011 by suecast

Thank you for your Moms' recipe I made it for after Easter Dinner, really good!!

Reviewed on Apr. 22, 2011 by katie.burtt

Very yummy! All the kids in our youth group LOVED it! I didn't have enough ingredients to make the whole bundt pan, so I cut it in half and used a loaf pan instead. Worked great!

Reviewed on Feb. 27, 2011 by lizza5752

My husband and I couldn't stop eating this, even without the frosting! I used a mix of semi, milk, and white chips, very yummy.

Reviewed on Jan. 25, 2010 by chocolate desert

The cake looked as beautiful as the picture but, I found this cake to be too sweet with chips and glaze. There seemed to be too many chocolate chips and some stayed in a bunch, which made the slice fall apart when cutting. Will try cake again using less chips.

Reviewed on Jun. 15, 2009 by gapeach55

If your mom has been making this for 30 years then I am definately saving this one. I know for sure it is a tried and true recipe everytime. Thanks so much for sharing.

Reviewed on Mar. 23, 2009 by Sarinana

This is keeper!! Very delicious,

I've made it several times!!

Sally

Reviewed on Mar. 08, 2009 by Sherry Hutchins

This is one of the most requested cakes at my house. It is a moist, satisfying treat each time we make it.

Reviewed on Oct. 03, 2008 by buckwriter

Yes it's a wonderful cake for sure. I will try it very soon!