Chocolate Chip Pound Cake

SUBMITTED BY: Marty Cope PHOTO BY: kiss the cook

"Chocolate Chip Pound Cake is a big favorite of my family. Has a wonderful texture."

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 1 - 10 inch tube pan

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INGREDIENTS

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup vegetable oil
4 eggs
1 cup milk
3 (1 ounce) squares semisweet chocolate, grated
1 cup milk chocolate chips

READ REVIEWS (8)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in grated chocolate and chocolate chips. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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REVIEWS

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Reviewed on Feb. 11, 2007 by Megan

I have been using this exact recipe for 10 years and I am only 28 years old. I have found ways to make this recipe even better every time I make it. A few tips for those of you who really did like this cake but would like the chips to not sink here are some tips: 1. Use 2 ounces of grated chocolate (do not grate too fine) 2. Use 2/3 cup chocolate chips 3. Use an extra tablespoon of vanilla pudding to make the consistancy thicker. This holds the chips in place. 4. When the cake is cooled sprinkle the top with powdered sugar. ** This has been a huge hit with my family, extended family, co-workers and friends. I am always asked to make this for whatever the occassion may be. HOPE THIS HELPS!!! Megan

2 users found this review helpful

Reviewed on Jan. 3, 2003 by MSGILES

I may have rated this recipe with more than one star, but it did not have the solid consistency of a traditional pound cake. I found it to be more similar to a snack cake. I, also found that the chips sank to the bottom. I wish I had thought to dust the chips with flour prior to adding them as I understand that is supposed to help.

2 users found this review helpful

Reviewed on Aug. 20, 2007 by kiss the cook

My 12 year old son made this recipe. Very easy to make and turned out great! We had to make a few substitutions as we didn't have all the ingredients. We used the food processor to chop some choco chips into bitty pieces instead of grating a piece of chocolate. We also used all semi-sweet instead of milk chocolate. We used a white cake mix instead of yellow, and we used the entire package of vanilla instant pudding (5.1 oz). We baked it in a bundt pan. It turned out perfect. Very moist and delicious. We will make this one again.

1 user found this review helpful

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