Chocolate Chip Pound Cake

This simple chocolate chip pound cake recipe starts with a boxed yellow cake mix as an easy timesaver.  Instant chocolate pudding mix and a sprinkling of semisweet chocolate mini-morsels add rich chocolate flavor.

Yield: 1 (10") cake
Recipe from Oxmoor House

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Ingredients

  • 1 (18.25-ounce) package yellow cake mix (without pudding)
  • 1 (5.9-ounce) package chocolate instant pudding mix
  • 1/2 cup sugar
  • 2/3 cup water
  • 3/4 cup vegetable oil
  • 1 (8-ounce) container sour cream
  • 4 large eggs
  • 6 ounces semisweet chocolate mini-morsels
  • Powdered sugar

Preparation

  1. Beat first 5 ingredients in a large mixing bowl at medium speed of an electric mixer about 2 minutes or until creamy; add sour cream, mixing well. Add eggs, one at a time, mixing at low speed just until blended after each addition. Stir in chocolate morsels. Pour batter into a greased and floured 10" tube or Bundt pan.
  2. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely on a wire rack. Sprinkle with powdered sugar before serving.
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