German Chocolate Chip Pound Cake Recipe

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Most Helpful Positive Review

Sep 22, 2003

This was yummy! Very quick and was it moist! Tastes best when warm. It has become one of the desserts of choice at our weekly barbecues.

—CHAYDEN

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Most Helpful Critical Review

Jul 30, 2008

Made it twice, the first time as written. Yuck-- why tolerate the health hazards of hydrogenated fats? Second time, made it with butter (as pound cakes were originally made) and of course skipped the butter flavoring. Ahhh... much better! So one star as written, but 4 stars with my alteration.

—Georgette

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15 Ratings

Mar 16, 2008

I cut this recipe in half to try it out. The cake fell after I removed it from the oven, but was still very tasty. I used butter-flavored shortening since I didn't have the butter flavoring. It was very moist and tasty. My husband gave this two thumbs up.

—Pam-3BoysMama

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Aug 12, 2010

Unfortunately my rating is low and do not often do this but suggest that butter is used. Otherwise this cake tends to have little flavor and dry out too quickly. It certaily warrants 5 stars with butter and I am adding it to my files.

—EILISH40

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Jun 16, 2009

This is a very nice cake, great with ice cream while it's still warm. I didn't want to make a trip to the store, so I used sour cream instead of buttermilk and I only had 1/2 cup of shortening, so I used it and added 1/2 cup of butter. It turned out great. Maybe I cooked it a little too long, 1 1/2 hours was a bit much for my oven, but the recipe will work great when I use it again with a shorter cooking time.

—linsay carter

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Jan 20, 2009

I really liked this cake. I was looking for something to make to use up the buttermilk I had and tried this. I made it for supper when my extended family was comming over. I did not find it dry at all as other reviewers had stated. I even made it the night before. I kept it in my cake caddy and it was still nice and moist when I was ready to serve it. I heated it up and served it with vanilla ice cream. It was really yummy. My sister asked for the recipe because her boyfriend liked it so much. I think that next time I make it I may try pouring a chocolate glaze of some kind over it or making cupcakes with it. I will be making this again really soon.

—karvander

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May 16, 2006

Great cake! I used chocolate chips and when served warm, it tastes excellent. As it aged, the cake staled a bit but when fresh it was perfect! Plan to make again.

—Katrina

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Mar 30, 2011

I made this with butter instead of shortening and omitted the butter extract. I also don't buy buttermilk and always substitute with home-made - (1 tbsp fresh lemon juice and 1 cup of milk, stir and let stand 5 min before adding). I also used 1/2 semi-sweet & 1/2 milk chocolate chips as my hubby like things very sweet. He loved it! Thanks for the recipe!

—Karen-Ann

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Nutrition

Calories
504 kcal
25%

Carbohydrates
66.2 g
21%

Cholesterol
61 mg
20%

Fat
25.8 g
40%

Fiber
2.2 g
9%

Protein
6.2 g
12%

Sodium
254 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

German Chocolate Chip Pound Cake

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 504
Calories from Fat: 232

% Daily Value *
Total Fat 25.8g 40 %
Saturated Fat 9.7g 48 %
Cholesterol 61mg 20 %
Sodium 254mg 10 %
** Potassium 154mg 4 %
Total Carbohydrates 66.2g 21 %
Dietary Fiber 2.2g 9 %
Protein 6.2g 12 %
Sugars 43.6g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 5 %
** Iron 23 %
** Thiamin 23 %
** Niacin 24 %
** Vitamin B6 3 %
** Magnesium 14 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.