Chocolate Chip Pound Cake

by Shanna Ellis


4 eggs
1 (6 oz.) pkg. chocolate mini chips
1/4 cup vegetable oil
1 cup buttermilk
1 box yellow butter cake mix
4 oz. instant chocolate pudding mix
Copped pecans - no set amount (I use mine for top but not in the batter)


Spray bundt pan with vegetable cooking spray. Sprinkle finely chopped pecans in bottom of the pan. Mix all other ingredients and beat 2 minutes with electric hand mixer. I usually add my chips last to be mixed in. Pour batter over the pecans and bake at 350 degrees for 45 minutes to 1 hour, until toothpick comes out clean (not counting the melted chips!).

I use about 1/4 cup chopped pecans and sprinkle in the bottom and on sides of the pan.

I use the dark chocolate pudding mix if and when I can find it.

I add a few more chocolate mini chips sometimes.

Buttermilk trick: Use one cup milk and add 1-2 Tbsp of lemon juice or vinegar and let set for at least 5 minutes at room temperature. I prefer using the vinegar.