Easy Chocolate Chip Pound Cake

Easy Chocolate Chip Pound Cake

241
prissycat 1

"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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Ingredients

1 h 10 m servings 413 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
  3. Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

Reviews

241
  1. 286 Ratings

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Most helpful positive review

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 choco...

Most helpful critical review

We found this way, way too rich for our tastes. Don't think we'd try this one again anytime soon.

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 choco...

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...

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 co...

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 fro...

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...

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...

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 c...

I made this cake with vanilla pudding, because I didn't have chocolate. I used mini morsels instead of the bigger chocolate chips. I have tasted this cake both with chocolate and vanilla now a...

Very good and easy cake..thanks t's mom! I cut the oil to 1/2 cup, and the cake was still very moist and light. Also, I just happened to find white chocolate pudding mix at the grocer, and trie...