Easiest Chocolate Chip Pound Cake Recipes

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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

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-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.

JAN'S CHOCOLATE CHIP POUND CAKE



Jan's Chocolate Chip Pound Cake image

Moist and delicious pound cake that is simple to prepare. This recipe works well with conversions to soy products for a lactose-free dessert as well.

Provided by What's for dinner, mom?

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
2 cups white sugar
4 large eggs
3 cups all-purpose flour
½ cup whole milk
1 tablespoon baking powder
2 teaspoons vanilla extract
1 teaspoon salt
1 (12 ounce) package miniature chocolate chips

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.
  • Beat butter and cream cheese together in a bowl using an electric mixer until light and fluffy; add sugar and mix well. Beat eggs, 1 at a time, into butter mixture, mixing well after each addition. Gradually mix flour, milk, baking powder, vanilla extract, and salt into butter mixture until batter comes together; fold in chocolate chips. Pour batter into the prepared pan.
  • Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

Nutrition Facts : Calories 458.8 calories, Carbohydrate 57.4 g, Cholesterol 93.2 mg, Fat 24.5 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 14.7 g, Sodium 274.7 mg, Sugar 37.2 g

BEST CHOCOLATE POUND CAKE



Best Chocolate Pound Cake image

A delicious make-ahead cake which freezes well. Wonderful warm, topped with a little butter and a glass of milk!

Provided by m-ann

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 12

Number Of Ingredients 13

½ cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
1 ¼ cups milk
1 teaspoon vanilla extract
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
  • Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
  • In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.

Nutrition Facts : Calories 569.8 calories, Carbohydrate 77.5 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 13.2 g, Sodium 264.4 mg, Sugar 51.5 g

CHOCOLATE CHOCOLATE CHIP SOUR CREAM POUND CAKE



Chocolate Chocolate Chip Sour Cream Pound Cake image

After I couldn't find a recipe for chocolate sour cream pound cake, I made this recipe by combining three cake recipes and using some suggestions from my brother-in-law. It will stay moist for a week, but this cake is so good it won't last that long!

Provided by Amanda

Categories     Desserts     Cakes     Pound Cake Recipes

Time 4h5m

Yield 12

Number Of Ingredients 11

2 ¾ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup sour cream
2 teaspoons vanilla extract
1 cup unsalted butter
2 ½ cups white sugar, divided
6 eggs, separated
¼ teaspoon cream of tartar
½ cup semisweet chocolate chips

Steps:

  • Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
  • Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
  • Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
  • Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
  • Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
  • Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
  • Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.

Nutrition Facts : Calories 515.8 calories, Carbohydrate 69.6 g, Cholesterol 142.1 mg, Fat 24.4 g, Fiber 1.5 g, Protein 7.3 g, SaturatedFat 14.4 g, Sodium 230.4 mg, Sugar 45.9 g

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.

EASIEST CHOCOLATE CHIP POUND CAKE



Easiest Chocolate Chip Pound Cake image

Make and share this Easiest Chocolate Chip Pound Cake recipe from Food.com.

Provided by Christy Luster

Categories     Dessert

Time 55m

Yield 1 bundt cake

Number Of Ingredients 8

1 (3 1/2 ounce) package instant vanilla pudding
1 (3 1/2 ounce) package chocolate instant pudding
1 (18 1/2 ounce) package yellow cake mix with pudding
4 eggs
1/2 cup vegetable oil
1 1/2 cups water
1 teaspoon vanilla
8 ounces chocolate chips

Steps:

  • Mix all ingredients except chocolate chips together for two minutes.
  • Fold in chocolate chips.
  • Spray a bundt pan with non-stick cooking spray.
  • Pour in mixture.
  • Bake at 325 for 40-45 minutes.

VERY BASIC CHOCOLATE CHIP POUND CAKE



Very Basic Chocolate Chip Pound Cake image

Found in Family Circle magazine. What really drew my attention to this recipe was the fact it did not use sour cream and had very basic ingredients. This recipe makes 2 loaves of cake so is perfect if you want to eat one and freeze one for later or for gift giving.

Provided by HokiesMom

Categories     Dessert

Time 1h22m

Yield 2 loaf cakes, 24 serving(s)

Number Of Ingredients 8

3 1/2 cups all purpose flour, plus some for dusting pans
1/2 teaspoon salt
4 eggs
4 egg yolks
1 tablespoon vanilla
1 1/2 cups unsalted butter, softened
2 cups sugar
1 (12 ounce) bag semisweet chocolate chips

Steps:

  • Heat oven to 325°F Coat TWO 9x5x3 inch loaf pans with non stick spray and dust lightly with flour (shake off excess); set aside.
  • Stir together flour and salt; set aside.
  • In a small bowl, stir together eggs, egg yolks, and vanilla; set aside.
  • Mix butter and sugar together on medium high speed for 6 minutes or until very light and fluffy.
  • Reduce speed to medium and gradually pour in egg mixture then increase speed to medium high and beat 3 minutes or until light and fluffy.
  • Reduce speed to low and gradually add in flour mixture and beat until just blended.
  • Hand stir in chocolate chips.
  • Evenly divide batter between the two loaf pans and smooth tops.
  • Bake at 325F for 1 hour 12 minutes or check after an hour and remove after pick inserted in center comes out clean.
  • Cool in pans on wire rack for 30 minutes then remove from pans and cool completely on the wire rack.

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