Chocolate Chip Pound Cake – a delicious recipe with Oil, Sour Cream, Vanilla, Eggs, Syrup, Chocolate Chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put all ingredients except for chocolate chips and syrup into a large bowl and beat for 10 minutes. Divide the mixture into 3 parts. Put one part into another bowl and mix in the chocolate chips and chocolate syrup.
2
Pour one non-chocolate part of the mix into a well-greased bundt pan. Now pour in the part that is mixed with the chocolate chips and syrup. Top with the remaining mixture. Cut through with a knife to swirl the mixture a little.
3
Bake at 350 degrees for 45 to 50 minutes. Remove when a knife comes out clean (except for chocolate) and let cool on a wire rack for 10 minutes. Remove from the pan and continue to cool on the wire rack.
4
Enjoy! This is also really good with my strawberry topping and some homemade whipped cream. Scrumptious!
1491
kcal
Calories
98
g
Fat
101
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 box (18.25 Oz. Box) Yellow Cake Mix, 1/2 cups Oil, 1 package (3.4 Oz. Package) Vanilla Instant Pudding, 1 cup Sour Cream, and more.
Yes, Chocolate Chip Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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