Chocolate Chip Walnut Pound Cake Recipes

WALNUT AND CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 190degrees celsius.
• Cream butter and first batch of sugar. Add egg yolks in one by one and mix well.
• In another bowl, whisk egg whites till foamy. Gradually add in the rest of the sugar and beat till stiff. Mix this into your butter mix.
• Sift in flour, milk powder and baking powder.
• Fold in nuts and chocolate chips.
• Pour into a greased 8 inch square cake tin and bake for 50-60 mins till cooked.

CHOCOLATE CHIP WALNUT POUND CAKE

Steps:

• Preheat oven to 350°F. and butter and flour a 3-quart bundt pan, knocking out excess flour.
• In a bowl whisk together flour, salt, and baking soda.
• In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in sour cream and vanilla until combined well. With mixer on low speed gradually beat in flour mixture until just combined.
• Pour about half of batter into prepared pan and sprinkle about half of chocolate chips and walnuts over batter. Pour remaining batter over walnut mixture, spreading evenly, and sprinkle with remaining chocolate chips and walnuts. Bake cake in middle of oven 1 hour and 20 minutes, or until a tester comes out clean, and cool in pan on a rack 1 hour. Invert cake onto rack and cool completely.

CHOCOLATE CHIP POUND CAKE

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.

CHOCOLATE CHIP POUND CAKE

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.

EASY CHOCOLATE CHIP POUND CAKE

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.

ONE-BOWL BANANA CHOCOLATE CHIP WALNUT CAKE

Steps:

• Mash bananas; push to side, leaving a space along bowl's side.
• Beat eggs along empty side of bowl, then combine with bananas.
• Stir in sugar, applesauce, vanilla and salt.
• Shake lightly and evenly across surface of batter, the flour and soda; mix just enough to incorporate.
• Stir in chocolate chips and walnuts. Go easy on chocolate chips because they can overwhelm the cake.
• Pour into greased and floured 7"x11" pyrex glass baking dish (or muffin tins, bundt rounds, etc).
• Bake 40 minutes at 350-degrees (less for muffins, etc.).
• Frosting is unnecessary but cream cheese (8 oz) & butter (4 Tb) with any flavoring (any syrup, orange concentrate) is yummy.

PUMPKIN CHIP CAKE WITH WALNUTS

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, applesauce, oil and, if desired, flavoring until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips and walnuts. , Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar.

CHOCOLATE CHIP POUND CAKE

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.