A favorite family recipe, this chocolate chip pound cake is rich, perfect for chocolate lovers everywhere!
Ingredients
- 1 box (15.25 ounce) German chocolate cake mix
- ½ cup White sugar
- 1 (3.9 ounce) Package of instant chocolate pudding mix
- 4 Large eggs
- 1 Cup Sour cream
- ¾ Cup Water
- ½ Cup Vegetable oil
- ½ Cup Chocolate chips (semi-sweet or milk chocolate)
- 2 tsp Vanilla
Instructions
- Preheat oven to 325°. Grease and flour a 10-inch bundt pan. I use Baker’s Joy pan spray.
- Beat eggs with a mixer. Add sour cream, water, oil, and vanilla. Continue beating until blended.
- Combine cake mix, sugar, and pudding mix. Add to wet ingredients. Beat well. Pour into the prepared bundt pan.
- Bake for 45-50 minutes or until toothpick in center comes out clean. Cool in pan 10 minutes, then invert on wire rack.
Icing
- Melt 1 cup of chocolate chips with ½ cup evaporated milk on melt setting in microwave.
- Stir every 30-45 seconds until blended.
- Add more chocolate chips or milk as needed to reach desired consistency.
- Drizzle over cake.
Recipe by Mary Lasater and published in Focus on Artesia 2024 Fall edition.
