Taste of Home
Chocolate Chip Pound Cake
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
YIELD: 14 servings.
My mom has been making this chocolate chip cake recipe for 30 years. 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
Ingredients
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1 cup butter, softened
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2 cups sugar
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4 large eggs
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1 teaspoon vanilla extract
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4 cups all-purpose flour
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4 teaspoons baking powder
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1 teaspoon baking soda
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2 cups sour cream
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2 cups semisweet chocolate chips
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GLAZE:
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1/4 cup semisweet chocolate chips
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2 tablespoons butter
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1-1/4 cups confectioners' sugar
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3 tablespoons 2% milk
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1/2 teaspoon vanilla extract
Directions
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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.
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2.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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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.
Nutrition Facts
1 slice: 630 calories, 30g fat (18g saturated fat), 122mg cholesterol, 393mg sodium, 85g carbohydrate (55g sugars, 3g fiber), 8g protein.
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