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Chocolate Chip Pound Cake

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


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract


  • 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

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Chocolate Chip Pound Cake (continued)

Directions (continued)

  • 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.