Chocolate Chip Pound Cake Recipes

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EASY CHOCOLATE CHIP POUND CAKE



Easy Chocolate Chip Pound Cake image

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.

Provided by prissycat

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h10m

Yield 14

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 (3.9 ounce) package instant chocolate pudding mix
½ cup white sugar
¾ cup water
¾ cup vegetable oil
4 eggs, beaten
1 cup sour cream
½ cup milk chocolate chips
⅛ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  • 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.
  • 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.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 48.3 g, Cholesterol 62.5 mg, Fat 22.9 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 5.8 g, Sodium 387.5 mg, Sugar 32.7 g

CHOCOLATE CHIP POUND CAKE



Chocolate Chip Pound Cake image

Chocolate Chip Pound Cake is the PERFECT combo of buttery, rich and soft pound cake with sweet chocolate chips baked in just 60 minutes!

Provided by Sabrina Snyder

Categories     Dessert

Time 1h10m

Number Of Ingredients 9

12 tablespoons unsalted butter
1 cup sugar
1 tablespoon vanilla
4 large eggs
1/4 cup whole milk
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups mini semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees and flour and butter an 8x4 inch loaf pan.
  • To a stand mixer add the butter and sugar with the paddle attachment and cream together until light and fluffy, about 2-3 minutes.
  • Add in the vanilla, eggs and milk until fully combined.
  • Add in the flour, baking powder and salt until just combined then fold in most of the chocolate chips (reserve a handful), pour into the loaf pan and sprinkle over the remaining chips and bake for 55-60 minutes.

Nutrition Facts : Calories 439 kcal, Carbohydrate 48 g, Protein 6 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 86 mg, Sodium 76 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

CHOCOLATE CHIP POUND CAKE



Chocolate Chip Pound Cake image

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

Provided by Marty Cope

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h20m

Yield 12

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 519.6 calories, Carbohydrate 54.5 g, Cholesterol 69.2 mg, Fat 32.2 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 8.4 g, Sodium 452.4 mg, Sugar 36.7 g

CHOCOLATE-CHOCOLATE CHIP POUND CAKE



Chocolate-Chocolate Chip Pound Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 to 10 slices of pound cake

Number Of Ingredients 9

2 sticks salted butter, at room temperature, plus more for the pan
1 2/3 cups all-purpose flour, plus more for the pan
1/3 cup heavy cream
1/2 cup unsweetened Dutch-process cocoa powder
3 large eggs, plus 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 1/4 cups organic cane sugar
1/2 cup mini chocolate chips
Confectioners' sugar, for dusting

Steps:

  • Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
  • Microwave the heavy cream in a small microwave-safe bowl until steaming, about 1 minute. Pour over the cocoa powder in a medium bowl and stir to make a thick smooth paste; let cool.
  • Whisk the eggs, egg yolk and vanilla in a medium bowl until frothy; set aside. Beat the butter and cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 minutes.
  • Add the cocoa mixture to the butter mixture; beat until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, about 30 seconds. Stir in the mini chocolate chips.
  • Transfer the batter to the prepared pan and smooth the top. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 10 to 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return the cake to the rack to cool completely. Dust with confectioners' sugar just before serving.

CHOCOLATE CHIP POUND CAKE



Chocolate Chip Pound Cake image

I've been making this cake for years, and I always have requests for it when I take it to parties and potlucks. The cake is very moist... you have to try it!

Provided by Kim D.

Categories     Dessert

Time 2h20m

Yield 18 serving(s)

Number Of Ingredients 7

1 1/2 cups butter, softened (no substitutes)
8 ounces cream cheese, softened
3 cups sugar
5 eggs
3 cups flour
1/4 cup milk
1 1/2 cups miniature chocolate chips

Steps:

  • Preheat oven to 325F degrees.
  • Grease and flour a 10-inch tube pan.
  • Combine the butter and cream cheese in a large mixing bowl.
  • Beat until well blended.
  • Add the sugar and beat until smooth and creamy.
  • Add eggs, one at a time, beating well after each addition (This is an important step because the eggs add the leavening to the cake).
  • Add the flour, alternately with the milk, starting and ending with flour.
  • Stir in chocolate chips.
  • Pour into a prepared pan and bake for about 1½ hours, or until a wooden toothpick comes out clean, when inserted near the center of the cake.
  • Remove from pan immediately and turn upright onto a serving plate.
  • Allow cake to cool before slicing.

Nutrition Facts : Calories 474.9, Fat 25.6, SaturatedFat 15.2, Cholesterol 106.7, Sodium 199.3, Carbohydrate 59.2, Fiber 1.4, Sugar 41.6, Protein 5.5

CHOCOLATE CHIP POUND CAKE



Chocolate Chip Pound Cake image

My mom has been making this chocolate chip cake recipe for 30 years. Topped with a chocolate glaze, it is absolutely divine, I once got up at 5 a.m. to bake a cake before work so the ladies in my office could enjoy it warm from the oven. They loved it! -Michelle Werts Brookville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
2 cups semisweet chocolate chips
GLAZE:
1/4 cup semisweet chocolate chips
2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

Nutrition Facts : Calories 630 calories, Fat 30g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 393mg sodium, Carbohydrate 85g carbohydrate (55g sugars, Fiber 3g fiber), Protein 8g protein.

7-UP CHOCOLATE CHIP POUND CAKE



7-UP Chocolate Chip Pound Cake image

Make and share this 7-UP Chocolate Chip Pound Cake recipe from Food.com.

Provided by Mysterygirl

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 1/2 cups softened butter
3 cups sugar
2 teaspoons vanilla
5 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 cup 7-Up soda
1 cup semi-sweet chocolate chips

Steps:

  • Cream butter with an electric mixer.
  • Add sugar and vanilla; beat until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in flour and cocoa, blending thoroughly.
  • Stir in 7UP.
  • Fold in chocolate chips.
  • Spoon into a well greased 10-inch tube pan.
  • Bake at 350 for 1 hour.
  • Cool in pan on a wire rack for 10 minutes.
  • Remove from pan, cool completely.

CHOCOLATE CHIP POUND CAKE



Chocolate Chip Pound Cake image

Categories     Cake     Sauce     Chocolate     Bake

Yield makes 2 pound cakes

Number Of Ingredients 15

5 ounces unsweetened chocolate, chopped
1/3 cup mascarpone cheese, at room temperature
2 1/4 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup semisweet chocolate chips
Homemade Chocolate Sauce
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
1/2 teaspoon pure vanilla extract

Steps:

  • Place a rack in the center of the oven and preheat the oven to 325° F. Grease and flour two 9 x 5-inch loaf pans.
  • In a small saucepan, combine the unsweetened chocolate and 1 cup water. Place over medium-low heat and stir constantly until the chocolate is melted, about 2 minutes. Set aside to cool for 2 minutes, then whisk in the mascarpone until the mixture is smooth.
  • Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the chocolate-mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients and stir just until blended.
  • Divide the batter among the prepared pans and bake for 55 to 60 minutes or until a tester inserted into the center of each loaf comes out with no crumbs attached. Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely. (If you plan to freeze the cakes, wrap them well in aluminum foil once they are completely cool.)
  • To Make the Sauce
  • Place the chocolate chips in a small heat-proof bowl. Combine the heavy cream and vanilla extract in a small saucepan and heat over medium-low heat until small bubbles appear at the edges of the pan. Pour the hot cream mixture over the chocolate chips. Stir with a fork until the chocolate is melted and the mixture is smooth.
  • Drizzle the chocolate sauce over the pound cakes and refrigerate for 15 to 20 minutes to set the chocolate sauce. Return to room temperature before serving.

CHOCOLATE CHIP POUND CAKE WITH CHOCOLATE-COFFEE LIQUEUR SAUCE



Chocolate Chip Pound Cake with Chocolate-Coffee Liqueur Sauce image

We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 12

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large eggs, room-temperature
2 cups semisweet or bittersweet chocolate chips
6 ounces chopped semisweet chocolate
5 tablespoons coffee liqueur, preferably Kahlua
1 tablespoon pure vanilla extract
1 tablespoon light corn syrup
Vanilla ice cream, for serving

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold chocolate chips into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make the chocolate-coffee liqueur sauce: Heat chopped semisweet chocolate, coffee liqueur, vanilla extract, and corn syrup in a double boiler over simmering water. Whisk until chocolate has melted completely. Serve with scoops of vanilla ice cream.

PECAN-CHOCOLATE CHIP POUND CAKE



Pecan-Chocolate Chip Pound Cake image

This cake's one I prepare frequently for Sunday dinner. I also make it for church meetings and to take to friends who are sick. It goes a long way-unless you have some real "chocoholics"! I've been cooking as long as I've been married, for almost 30 years. My husband's the director of a Christian youth missionary organization, and our two children are 19 and 17.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 16-20 servings.

Number Of Ingredients 10

2-3/4 cups sugar
1-1/4 cups butter, softened
5 large eggs
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole milk
1 cup mini semisweet chocolate chips
1 cup chopped pecans

Steps:

  • In a large bowl, beat sugar, butter (must be very soft but not melted), eggs and almond extract on low just until mixed. Beat on high for 5 minutes, scraping bowl occasionally. , In a separate bowl, combine flour, baking powder and salt. On low speed, add flour mixture alternately with milk, mixing just until blended. Fold in chocolate chips. , Sprinkle pecans in the bottom of a greased and floured 10-in. tube pan. Carefully pour batter over pecans. Bake at 325° for 1 hour and 40 minutes or until cake tests done. Cool 20 minutes in pan before removing to a wire rack to cool completely.

Nutrition Facts : Calories 385 calories, Fat 20g fat (10g saturated fat), Cholesterol 85mg cholesterol, Sodium 188mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE CHIP POUND CAKE



Chocolate Chip Pound Cake image

Provided by Matt Lewis

Categories     Cake     Chocolate     Dessert     Bake     Spring     Bon Appétit     New York

Yield Makes 1 Loaf

Number Of Ingredients 8

3/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1/4 cup milk
2 cups all purpose flour
1 teaspoon baking powder
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 325° F. Butter and flour 9x5x3-inch loaf pan. Beat sugar, eggs and vanilla extract in large bowl until thick and blended. Add butter and beat until well blended. Beat in milk. Mix flour and baking powder in medium bowl. Add dry ingredients to butter mixture and stir just until blended. Mix in chocolate chips.
  • Spoon batter into prepared pan. Bake until cake is light golden and tester inserted into center of cake comes out clean, about 1 hour. Transfer pan to rack and cool 10 minutes. Turn out cake onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in plastic and store at room temperature.)

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From bakerish.com


CHOCOLATE CHIP POUND CAKE - DEL'S COOKING TWIST
2022-02-11 Instructions. Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan. Set aside. Sift flour into a bowl and stir in the salt and baking powder. In a separate bowl, whisk turbinado sugar with softened butter for about 1 minute, until light and fluffy.
From delscookingtwist.com


BROWN SUGAR CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO …
Apr 3, 2022 - Brown Sugar Chocolate Chip Pound Cake with Maple-Espresso Glaze - Wives with Knives. Apr 3, 2022 - Brown Sugar Chocolate Chip Pound Cake with Maple-Espresso Glaze - Wives with Knives. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.ca


CHOCOLATE CHIP POUND CAKE - JULIE BLANNER
2018-08-29 Prep – Grease 1 pound bread pan and preheat oven to 300 degrees. Fluff – In a mixing bowl, beat the butter until light in color (about 3 minutes). Gradually incorporate sugar and beat until light and fluffy. Add eggs one at a time and blend in on low, careful not to over mix.
From julieblanner.com


THE ULTIMATE CHOCOLATE CHIP POUND CAKE - DELISHABLY
Fold in the chocolate chips. Bake the cake for about an hour or until a toothpick inserted in the center comes out clean. It will probably have melted chocolate on it from the chocolate chips, but that is okay. Allow the pan to cool for about 10 minutes before trying to remove the cake. I like to just sprinkle the cooled cake with powdered ...
From delishably.com


CHOCOLATE CHIP POUND CAKE - PLAIN CHICKEN
2021-06-22 Grease and flour 10-inch Bundt pan. Set aside. Combine cake mix, pudding mix, eggs, water, oil and vanilla in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chips and pecans. Pour into prepared pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
From plainchicken.com


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