Dessert
Chocolate Chip Pound Cake
Serves 4
5/5(0 reviews)
Chocolate Chip Pound Cake
Chocolate Chip Pound Cake
Ingredients
- 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)
Instructions
- 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.
Cooking Tips
- • Read through all instructions before starting
- • Prep all ingredients before cooking
- • Adjust seasonings to taste
- • Let rest for best results
Storage
- • Store leftovers in refrigerator
- • Best consumed within 2-3 days
- • Can be frozen for up to 3 months
- • Reheat gently before serving
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