Chocolate Chip Pound Cake

Total Time Prep: 15 min. Bake: 1 hour + cooling

Yield 14 servings

Our contest-winning chocolate chip pound cake recipe features chocolate two ways: in chip form in the cake, and as a glaze poured over the top. Enjoy this cake with coffee or tea, a glass of milk or on its own, because it's that good.

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
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

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 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

1 piece: 630 calories, 30g fat (18g saturated fat), 122mg cholesterol, 393mg sodium, 85g carbohydrate (55g sugars, 3g fiber), 8g protein.

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

Recipe Creator