Reviewed: Mar. 1, 2008

I got this recipe out of my "All Recipes Dinner Tonight" cookbook. It has become an instant HIT with our family. I have made this multiple times for parties, give aways, and fundraisers and every time it is a smash. It is wonderfully moist and chocolaty! This is a must try and KEEP.

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asaber

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Reviewed: Feb. 20, 2008

I made this today for the first time and will be making it again and again! I chose the lemon pudding/blueberry option using fresh blueberries instead of dried. I also used only 1/2 cup of oil as many of the other reviews mentioned. I put in all of the other ingredients as called for, but I think the sour cream could be lessened to 3/4 cup or even 1/2 cup as my cake, cooked at 325 for 55 minutes is still VERY moist. Regardless, it is delicious. My kids, 9 & 7, and my husband were instant fans! Oh, I also added about 3 T. of lemon juice to the batter.

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MACLILY

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Feb. 5, 2008

If I were rating this cake for taste alone, I would easily give it five stars. The recipe, however, doesn't rate so high. It was very easy, but after returning it to the oven three times, it was still so moist that it stuck to the bundt pan and looked terrible. I was serving it to guests, so I warmed a can of frosting and drizzled about half of that over it to camouflage the missing chunks. It tasted wonderful, but next time I will decrease the oil as suggested by another reviewer. I think if it were less moist, I would have had better results. I also look forward to trying the lemon/blueberry version someone suggested!

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mpainter

Home Town: Renick, West Virginia, USA

Living In: Spencer, West Virginia, USA

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Reviewed: Feb. 3, 2008

Hands down, the best recipe i have come across!!! I have been preparing this recipe for my family for about three years now and at every birthday party they look forward to it. I have even used this recipe in special cake molds and it turns out fantastic. Super moist!! I also have made a few variations with white chocolate pudding mix and white choc chips, but the original is my family's favorite

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Jodie K.

Cooking Level: Expert

Home Town: New Egypt, New Jersey, USA

Living In: Carteret, New Jersey, USA

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Reviewed: Jan. 28, 2008

My kids LOVE this cake, and now request it on their birthdays. It is so moist and rich, and perfect topped with Reddi-Whip or fresh whipped cream. If you are a chocolate lover, make this cake!

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CHEFERICA

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Reviewed: Dec. 7, 2007

Delicous!!!! This is definetly a keeper!!! So easy to make my family loved it. Thanks for the recipe.

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kelly o

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Reviewed: Nov. 16, 2007

Very good recipe. Everyone loved it. I also needed to increase the baking time.

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SkateboarderMom

Home Town: Hendersonville, Tennessee, USA

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Reviewed: Nov. 7, 2007

I took the advice of others and decreased the oil to 1/2 cup, increased the temp to 350 degrees, and took it out at 55 min when the toothpick came out clean. Unfortunately, after it cooled and I cut it, it was still not done. It was more like a brownie consistency. It may have been because I used a pound cake mix instead of regular mix, but I would think it shouldn't matter too much. Tasted really nice, but cook time may need to be extended??

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LHOMMRICH

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Westerville, Ohio, USA

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Reviewed: Oct. 19, 2007

I bought a bundt pan to make this cake. I think I baked it way too long, but it STILL turned out fantastic! This I used vanilla pudding, and a chocolate glaze, and received it was delicious!

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Christina

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Reviewed: Oct. 18, 2007

GREAT recipe! I use a choc. cake instead of yellow. I always get GREAT comments on this cake. People's eyes light up when they taste it. Awesome!

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SUPPERSREADY

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Reviewed: Jun. 9, 2007

Easy and well liked by my family. It probably would be just as good with much less oil, but I made the recipe as written except I used about a cup of semi sweet chips. Great cake mix recipe!

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numnum

Cooking Level: Intermediate

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Reviewed: May 16, 2007

Fantastic- moist a deliciuos- great for everyone, even those who don't love fruit desserts!

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chippy3799

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Reviewed: Apr. 27, 2007

This is really good. It's super moist. I would recommend not getting a cake mix that already has "pudding in the mix".

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Jaime W

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2007

great cake and easy!!!

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KMSTEWAR

Cooking Level: Intermediate

Home Town: Thomasville, Georgia, USA

Living In: Clayton, Georgia, USA

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Reviewed: Mar. 22, 2007

This cake is truly delicious!! Don't skimp and use low fat or fat free sour cream, or use less oil---afterall, it IS a pound cake! Whenever I've made this for events there are rave reviews to follow! I use a full cup of chocolate chips (half milk chocolate and half semi-sweet). I drizzle melted white chocolate over the top and then dust with powdered sugar. Truly a wonderful, moist, delicious cake!!

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missyn

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Reviewed: Mar. 16, 2007

This was very moist and was good as a fondue dipper and as a base for a strawberry shortcake type of dessert, but I don't think I would eat it just by itself.

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kathryn

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Reviewed: Mar. 12, 2007

I tried this recipe and my family loved it. I have finally found a desert that the whole family likes. I would recommend it to any one.

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pumpkinbritches

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Reviewed: Mar. 1, 2007

This is a great cake! The only thing that I do differently is use the mini chocolate chips.

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MCOATES

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Reviewed: Feb. 1, 2007

This is very good! I used semi-sweet chips, reduced the sugar slightly and only used 1/2 cup of oil. The cake was perfect!

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RACHELGO

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Reviewed: Jan. 13, 2007

This recipe is my standby favorite - I get SO many compliments on it. I change it in a few ways - I use a chocolate devil's food cake mix, and eliminate the sugar completely. It's outstanding if you are a chocolate lover - very rich and moist. Thanks so much for this recipe - I have a lot of happy friends that use it as well.

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LINDARUE

Cooking Level: Intermediate

Living In: Hebron, Indiana, USA

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Easy Chocolate Chip Pound Cake

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