Chocolate Chip Pound Cake Recipe
Chocolate Chip Pound Cake Recipe photo by Taste of Home

Chocolate Chip Pound Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 12-14 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Chocolate Chip Pound Cake in Taste of Home June/July 2001, p27

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.

Reviews for Chocolate Chip Pound Cake

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (6)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 10, 2014

The recipe 'As is'..... Took an extra 15 minutes in the oven which made it drier than it should have been. Very heavy and filling for the lack of flavor you get. Didn't use the frosting.When my husband only eats half a piece and my daughter doesn't ask for more, I know not to make it again. I usually take some to share at work...but not this one. Too heavy and bland.

MY REVIEW
Reviewed Feb. 1, 2014

First time with this receipe, the baking time took extra 15 mins. almost burnt the bottom. But the flavor was great. Everybody loved it. I will make this again. Thanks for the tip about the choc. chips.

MY REVIEW
Reviewed Nov. 27, 2013

I have made this cake several times and it has always turned out perfect. I have even added a little Rum in it and made A Rum Chocolate Chip cake. That was a big hit also. In baking I learned from the first time you have to leave it in at least 15 min longer. But it also depends on your stove.

MY REVIEW
Reviewed Nov. 20, 2013

The chocolate chip poundcake is wonderful. Although, I followed the recipe just as it stated, it fell the first time I made it. I took it out of the oven right on time and it was not done. I had to add an additional 10 minutes to the baking time the 2nd time that I baked it.

MY REVIEW
Reviewed Oct. 16, 2013 Edited Oct. 18, 2013

Very good. Moist and delicious. I took the advice and did without the glaze and just dusted it with powdered sugar and it was plenty sweet. Also, if you dust the chocolate chips in flour before you add them they won't just sink to the bottom of the batter they'll be evenly distributed. I will definitely make this again!

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