Recipe by prissycat
"This cake is very easy, very rich, and very good! You may substitute vanilla pudding for a less chocolaty cake, or substitute semi-sweet chocolate chips for a more intense chocolate flavor."
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1 (18.25 ounce) package
yellow cake mix
1 (3.9 ounce) package
instant chocolate pudding mix
milk chocolate chips
confectioners' sugar for dusting
I just keep making "this" cake. I did vanilla pudding/milk chocolate chips first, then chocolate pudding/semi-sweet chips, then lemon pudding/dried blueberries (that was wonderful!), then chocolate pudding/heath bits and milk chocolate chips, then pistachio pudding, then butterscotch pudding/mini-chips, and most recently, coconut pudding/mini-chips.. and they've all been big hits. most versatile and easily adapted recipe I've ever come across. In the process I've reduced the oil to 1/2 cup, and this last one was skimpy on the sour cream too (because I didn't have the full amount on hand).. I really think it's better with the less oil. (try the lemon/blueberry one.. yummm..)
We found this way, way too rich for our tastes. Don't think we'd try this one again anytime soon.
I should of reviewed this MUCH sooner. This is great. I made this cake for the first time back in December and have made it about 30 times. I sell cakes and pies out of my home and this is a big seller. The only problem I found was it takes 1.5 hours to cook instead of 55 to 60 min. I used the mini chips and have never had a problem. I use the whole 3/4 cup of oil. Anyone who states that this recipe did not turn out, needs to give up baking for they do not know what they are doing.I do use a Chocolate glaze instead of dusting with confectioners' sugar.
Very good and super moist (almost too moist)! I used vanilla pudding instead of choc. Most all of the chips sort of settled to the bottom of the cake during baking so perhaps mini choc chips could be used instead with more even results.
I should of rated this recipe 2 years ago but better late than never. I have fixed this cake at lease 20 times and all I can say is EAZY and GREAT!!
I do adjust the temperature for baking from 325 degree to 350 and bake for 50 minutes. At the 325 degrees it takes longer than stated.
I first had this cake when my boss made it for me for my birthday-- but I had given her the recipe off this site. It was wonderful! Then I tried it for myself and it flopped! I baked it about 20 minutes longer than it said because it wouldn't get done, then the top got too dark- but when I tried to invert it onto a rack the top half stayed in the pan (but it still tasted really good so I put it in a ziploc and my fiance and I ate it with ice cream and hot fudge!!).....so then I tried it in 3 8 inch layer pans-- that worked pretty good, but lost the "pound cake" feel. FINALLY, I tried it again today with only 1/2 cup of the oil and I used 1 cup of choc chips-- and it turned out beautifully-- I'm taking it to work tomorrow for a co worker who is a chocaholic and I know he'll love it!! Just a note, though, I had to bake it for an hour and 20 minutes. My oven may be a little off, but I have a temp guage that said it was fine-- My point is-- if it doesn't work the first time, try, try again because this cake is one that you won't be able to resist!!!!! yummy....
I made this yesterday for a friend's birthday using vanilla pudding, mini chocolate chips and peanut butter chips, and drizzled "satiny chocolate glaze" (from this site) over the top of the cake. It was wonderful! I did use about 1/2 cup oil and reduced the sugar to about 1/3 cup. Note that this is a very moist cake. I baked it for about 65 minutes because I didn't think it was getting done. It always seemed wet inside. I probably baked it a little too long - the inside was still very moist but the outside browned a bit too much. A very versatile and easy recipe. Thanks!
3/31/03 - I made this recipe for my Mom over the weekend. I used a white cake mix, lemon pudding and about 3/4 cup of dried blueberries. It was very good. So good that most of it is already gone.
I have made this cake twice now. My boys love it. My husbands co-workers said it was the best cake they had ever had. This one is definitely a keeper (Thanks!) I did reduce the sugar to 1/4 cup and the oil to 2/3 making the difference up with water. Saved a few calories(ha ha ha)
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chocolate Chip Pound Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 413
** Calories from Fat: 206
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