{"id":175024,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/chocolate-chip-pound-cake\/"},"modified":"2024-10-10T15:45:04","modified_gmt":"2024-10-10T20:45:04","slug":"chocolate-chip-pound-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chocolate-chip-pound-cake\/","title":{"rendered":"Chocolate Chip Pound Cake"},"content":{"rendered":"<p>Our chocolate chip pound cake features a double dose of chocolate, thanks to chocolate chips in the batter and a homemade chocolate glaze on top. It&#8217;s a contest-winning recipe that&#8217;s moist, delicious and ready to please any time of day. The hardest part is turning down another slice after you&#8217;ve eaten one.<\/p>\n<h2>Ingredients for Chocolate Chip Pound Cake<em>\u202f<\/em><\/h2>\n<ul>\n<li><strong>Butter:<\/strong> Butter helps the cake rise. Let the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\">butter soften<\/a> for an hour or so before using it.<\/li>\n<li><strong>Sugar:<\/strong> Sugar adds sweetness and helps make the cake soft.<\/li>\n<li><strong>Eggs:<\/strong> Eggs provide structure for the batter while also making the cake moist.<\/li>\n<li><strong>Vanilla extract:<\/strong> Vanilla extract adds a light vanilla flavor and a hint of vanilla aroma to the cake.<\/li>\n<li><strong>All-purpose flour:<\/strong> No special flour variety is necessary for this chocolate chip pound cake recipe.<\/li>\n<li><strong>Baking powder and baking soda:<\/strong> Both these ingredients help the cake rise.<\/li>\n<li><strong>Sour cream:<\/strong> Sour cream makes the cake moist and tender.<\/li>\n<li><strong>Semisweet chocolate chips:<\/strong> These add pops of chocolate flavor to the cake.<\/li>\n<li><strong>Glaze:<\/strong> Semisweet chocolate chips, butter, confectioners&#8217; sugar, milk and vanilla extract blend together to form a light, delicious cake glaze.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Start the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057907\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Chip-Pound-Cake_TOHD24_15302_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"creamed butter, sugar, eggs, and vanilla.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.<\/p>\n<h3>Step 2: Add the dry ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057908\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Chip-Pound-Cake_TOHD24_15302_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"folding the chocolate chips into the completed batter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>In a separate bowl, combine the flour, baking powder and baking soda. Add this dry mixture to the creamed mixture, alternating with the sour cream, beating well after each addition. Fold in the chocolate chips.<\/p>\n<h3>Step 3: Bake the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057909\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Chip-Pound-Cake_TOHD24_15302_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"baked cake on a cooling rack.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Pour the batter into a greased and floured 10-inch fluted tube pan. Bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Leave about 1\/2 inch at the top of the pan for the cake to rise. If you have leftover batter, pour it into cupcake tins or mini tube pans and bake those as well.<\/p>\n<h3>Step 4: Make the glaze<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057910\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Chip-Pound-Cake_TOHD24_15302_KristinaVanni_4.jpg?fit=700%2C1024\" alt=\"glaze added to the cool cake.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>In a microwave-safe bowl, melt the chocolate chips and butter a few seconds at a time, stirring until the liquid is smooth. Whisk in the confectioners&#8217; sugar, milk and vanilla until you have a smooth liquid glaze. Drizzle the glaze over the cake.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057911\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Chip-Pound-Cake_TOHD24_15302_KristinaVanni_5.jpg?fit=700%2C1024\" alt=\"Chocolate Chip Pound Cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h2>Chocolate Chip Pound Cake Variations<\/h2>\n<ul>\n<li><strong>Add nuts:<\/strong> Add 1 cup or so of chopped walnuts to the pan before adding the batter. The nuts add a bit of protein and crunch to the cake. Here&#8217;s a complete recipe for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pecan-chocolate-chip-pound-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/pecan-chocolate-chip-pound-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">pecan-chocolate chip<\/a> pound cake.<\/li>\n<li><strong>Use miniature chocolate chips:<\/strong> Mini chocolate chips are lighter than larger chocolate chips and tend to stay in place in the batter, rather than sinking a bit.<\/li>\n<li><strong>Change the extract:<\/strong> Instead of vanilla, try almond, rum or even orange extract for a slightly different flavor profile.<\/li>\n<li><strong>Add white chocolate:<\/strong> Add hunks of white baking chocolate to the batter for a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/white-chocolate-pound-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/white-chocolate-pound-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">white chocolate pound cake<\/a> with chocolate chips. Drizzle melted white and dark chocolate over the top separately for a stunning effect.<\/li>\n<\/ul>\n<h2>How to Store Chocolate Chip Pound Cake<\/h2>\n<p>Store the cake at room temperature in an airtight container (or a covered cake plate), where it will keep for about two days. Keep it fresh a couple days longer by storing it in the refrigerator.<\/p>\n<h3>Can you freeze chocolate chip pound cake?<\/h3>\n<p>Yes, this pound cake holds up well in the freezer. Wrap it with two layers of plastic, then foil, then store it in the freezer for one to three months. Wrap small portions to bring out as needed; let them thaw on the counter for a couple of hours before enjoying them.<\/p>\n<h2>Chocolate Chip Pound Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057912\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Chip-Pound-Cake_TOHD24_15302_KristinaVanni_6.jpg?fit=700%2C1024\" alt=\"Chocolate Chip Pound Cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h3>Could I make this without the chocolate glaze?<\/h3>\n<p>Yes, this cake tastes great even with no glaze, or you have other options. Top it with a dusting of confectioners&#8217; sugar, or add a classic <a href=\"https:\/\/www.tasteofhome.com\/recipes\/confectioners-sugar-glaze\/\" data-name=\"www.tasteofhome.com\/recipes\/confectioners-sugar-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\">confectioners&#8217; sugar glaze<\/a>, Serving the cake with vanilla or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-butter-pecan-ice-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/contest-winning-butter-pecan-ice-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">butter pecan ice cream<\/a> is another way to enjoy it without adding a glaze or topping.<\/p>\n<h3>Could I make this without a fluted tube pan?<\/h3>\n<p>Yes, this recipe for chocolate chip pound cake bakes into a lovely cake with any type of cake pan, but it&#8217;s important to consider that a fluted tube pan such as a <a href=\"https:\/\/www.tasteofhome.com\/article\/layer-cake-to-bundt-cake\/\" data-name=\"www.tasteofhome.com\/article\/layer-cake-to-bundt-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">Bundt cake<\/a> pan is deep and holds a lot of batter. Using shallow cake pans might mean baking a couple of cakes instead of one. Using shallow pans will also significantly reduce the baking time, so check the cake every 15 minutes or so; it&#8217;s ready when a toothpick inserted in the center comes out clean.<\/p>\n<h3>Does it matter what shape fluted tube pan I use?<\/h3>\n<p>The fun thing about fluted tube pans is the seemingly infinite number of shapes they may be! Some look like classic Bundt cake designs; others look like some art deco fantasy structure or have floral features. Any one of them will work, so long as it&#8217;s a 10-inch fluted tube pan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;s that good.<\/p>\n","protected":false},"author":7061,"featured_media":2115968,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,306983,305753,303980,305744,306980,306989,304328,304288,305487,304338,306171,304515,306194,303966,304368,303887,306848,304347,304268,304558,305795,324623,307005,304150,303883,304353],"categories-v2":[308500,310461,309438,310025,311402,308510,311389,310014,311415,310031,308988,308319,308984,308481,259620,310796,308992,312036,308880,312060,308495,308745,308478,309603,308998,259483,308910,311441,309177,310051,309434,308476,309005],"coauthors":[343405],"recommended_recipes":[{"post_title":"Chocolate Cake","post_link":"\/recipes\/sandy-s-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2024\/10\/Chocolate-Cake_EXPS_FT24_957_JR_1017_9.jpg"},{"post_title":"Cream Cheese Pound Cake","post_link":"\/recipes\/moist-cream-cheese-pound-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Cream-Cheese-Pound-Cake_EXPS_TOHD24_6136_EmilyJDavis_7.jpg"},{"post_title":"Chocolate Chip Cookie Cheesecake","post_link":"\/recipes\/chocolate-chip-cookie-cheesecake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Chocolate-Chip-Cookie-Cheesecake_EXPS_TOHD24_16627_LauraScherb_11.jpg"},{"post_title":"Strawberry Cream Cheese Pound Cake","post_link":"\/recipes\/strawberry-cream-cheese-pound-cake\/","post_image":"\/wp-content\/uploads\/2021\/08\/Layered-Strawberry-Pound-Cake-Dessert_EXPS_RC21_261630_B07_21_12b.jpg"},{"post_title":"Chocolate Peanut Butter Cake","post_link":"\/recipes\/rich-chocolate-peanut-butter-cake\/","post_image":"\/wp-content\/uploads\/2024\/10\/Chocolate-Peanut-Butter-Cake_EXPS_TOHVP24_57688_MR_10_02_1.jpg"},{"post_title":"Chocolate Pound 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Cake","post_link":"\/recipes\/chocolate-chocolate-chip-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9755_CX10023C51B.jpg"},{"post_title":"Chocolate Chip Fruitcake","post_link":"\/recipes\/chocolate-chip-fruitcake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9504_TH10019C8-1.jpg"},{"post_title":"Holiday Pound Cake","post_link":"\/recipes\/holiday-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps6175_DM1002C16.jpg"},{"post_title":"Chocolate Chip Cheesecake","post_link":"\/recipes\/chocolate-chip-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21986_LT10352D12-1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chocolate-Chip-Pound-Cake_EXPS_TOHD24_15302_KristinaVanni_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/chocolate-chip-pound-cake\/","name":"Chocolate Chip Pound Cake","datePublished":"2018-01-01","dateModified":"2024-10-10","prepTime":"PT15M","cookTime":"PT60M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Chocolate-Chip-Pound-Cake_EXPS_TOHD24_15302_KristinaVanni_7.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"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.","recipeIngredient":["1 cup butter, softened","2 cups sugar","4 large eggs","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"],"recipeInstructions":[{"@type":"HowToStep","name":"Start the batter","text":"Preheat the oven to 350\u00b0F. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Chip-Pound-Cake_TOHD24_15302_KristinaVanni_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the dry ingredients","text":"In a separate bowl, combine the flour, baking powder and baking soda. Add this dry mixture to the creamed mixture, alternating with the sour cream, beating well after each addition. Fold in the chocolate chips.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Chip-Pound-Cake_TOHD24_15302_KristinaVanni_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cake","text":"Pour the batter into a greased and floured 10-inch fluted tube pan. Bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Editor's Tip: Leave about 1\/2 inch at the top of the pan for the cake to rise. If you have leftover batter, pour it into cupcake tins or mini tube pans and bake those as well.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Chip-Pound-Cake_TOHD24_15302_KristinaVanni_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the glaze","text":"In a microwave-safe bowl, melt the chocolate chips and butter a few seconds at a time, stirring until the liquid is smooth. Whisk in the confectioners' sugar, milk and vanilla until you have a smooth liquid glaze. Drizzle the glaze over the cake.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chocolate-Chip-Pound-Cake_TOHD24_15302_KristinaVanni_4.jpg?fit=700,1024"}],"recipeYield":"14 servings","author":[{"@type":"Person","name":"Kathy Adams"}],"nutrition":{"@type":"NutritionInformation","calories":" 630 calories","fatContent":"30g fat (18g saturated fat)","cholesterolContent":"122mg cholesterol","sodiumContent":"393mg sodium","carbohydrateContent":"85g carbohydrate (55g sugars","fiberContent":"3g fiber)","proteinContent":"8g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.285714,"reviewCount":35,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BeckyJCarver"},"reviewBody":"<p>My son requested this for his 19th birthday cake & it was very moist & delicious. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvarner"},"reviewBody":"<p>This was a wonderful cake! The recipe made a big, beautiful, and moist cake that tasted great. I used mini chips instead of regular sized, since that is what i had on hand - turned out well. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"4Huskers"},"reviewBody":"<p>I have been making this for several years and it is so delicious!! I used mini chocolate chips because that is all I had and have used them ever since. This cake is one of our favorites. At Christmas I made some mini bundt cakes with Christmas sprinkles for the kids. Since it's just the two of us now I freeze half and we enjoy it later. It freezes very well. Thank you for such a great recipe!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFries"},"reviewBody":"I made some adjustments to the recipe because I didn't have sour cream. So I used softened cream cheese. After mixing all of the ingredients together the batter seemed dry so I added milk until the batter was the right consistency. I baked the cake on 350 for about an hour an 10 minutes.  I did make the glaze as well. The cake turned out wonderfully. I think using the cream cheese and milk made the cake lighter. I will definitely make this cake again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanChilli"},"reviewBody":"I cut this recipe in half for the two of us, and baked the cake in an 8x4 and 5x3-inch loaf pan. We enjoyed the larger cake right away and tucked the smaller one in the freezer for another time. We thought the cake was delicious and I'll definitely be making it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedWheel"},"reviewBody":"I found this cake to be just okay.  I thought it would be great due to all the rave reviews.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTooth"},"reviewBody":"I didn't make the glaze for the top, but really, it didn't need it! It was great as is!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBattery"},"reviewBody":"Very good. Moist and delicious. I took the advice and did without the glaze and just dusted it with powdered sugar and it was plenty sweet. Also, if you dust the chocolate chips in flour before you add them they won't just sink to the bottom of the batter they'll be evenly distributed. I will definitely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBoomerang"},"reviewBody":"Cake was delicious and after a day, the cake was gone....all eaten.  I used mini-chocolate chips instead of the regular size.  In addition, I planned on doing the glaze but ran out of time.  The powder sugar dusting mentioned by some below looked just as fancy as the glaze.  I have tried a couple bundt cakes over the years and they always came out of the pan in pieces.  I finally figured out that you need to paint the butter into the pan to get all of the corners....this worked perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBandAid"},"reviewBody":"Very yummy!  All the kids in our youth group LOVED it! I didn't have enough ingredients to make the whole bundt pan, so I cut it in half and used a loaf pan instead.  Worked great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueDice"},"reviewBody":"I just made this for a lunch for our church's college group.  I used a 12 inch pan and the finished cake rose about 2 inches over the top (as another reviewer noted).  I also found the batter felt a little too thick, so I added about 4 tablespoons of water and it was fine.This is a gorgeous, rich pound cake and everyone loved it and came back for seconds.  I will definitely save this recipe and make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedApple"},"reviewBody":"Made the cake for Christmas and my family and friends loved it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanLobster"},"reviewBody":"The chocolate chip poundcake is wonderful.  Although, I followed the recipe just as it stated,  it fell the first time I made it.  I took it out of the oven right on time and it was not done.  I had to add an additional 10 minutes to the baking time the 2nd time that I baked it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePretzel"},"reviewBody":"I have made this cake several times and it has always turned out perfect.  I have even added  a little Rum in it and made A Rum Chocolate Chip cake.  That was a big hit also.  In baking I learned from the first time you have to leave it in at least 15 min longer. But it also depends on your stove.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeLocomotive"},"reviewBody":"My husband and I couldn't stop eating this, even without the frosting!  I used a mix of semi, milk, and white chips, very yummy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedMustache"},"reviewBody":"This is one of the most requested cakes at my house. It is a moist, satisfying treat each time we make it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPin"},"reviewBody":"I made this last year for my Easter lamb cake mold. We loved it so I decided to make it again this year. We are trying to stay away from refined sugar so I used honey and it is AMAZING!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePretzel"},"reviewBody":"Very tasty. Used mini choco chips, my only complaint is the crust began to burn\/overcook after 50 min. The cake was moist and delish inside. I think maybe it was the mini chips causing the crust to over-brown. Might try again at 325.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBug"},"reviewBody":"This is a good, simple, rich cake recipe. The glaze, however, seems unnecessary. Not only is the amount rather large for a single bundt cake (it makes more than shown in the photo), but it overwhelms the tasty purity of the pound cake. It's not bad, mind you, but if I were to make this again I would either reduce the frosting by half or eliminate it entirely.I made this for a group of high school students, and they all liked it. It makes a lot, so we have lots left over for our family.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueSnow"},"reviewBody":"This is just like the recipe I had from my Grandmother. I toss the mini- chocolate ships in powdered sugar prior to adding to cake so they would not sink to the bottom. Also, I dusted to top of  the cooled cake with powdered sugar instead of the frosting.  Always the first plate empty at any gathering.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanQuill"},"reviewBody":"Thank you for your Moms' recipe I made it for after Easter Dinner, really good!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"15302","romance_copy_dek":"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. 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They loved it!\r\n                                                          &mdash;Michelle Werts\r\n                                                                Brookville, Ohio","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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.","SequenceNo":1},{"Direction":"   Pour into a greased and floured 10-in. fluted tube pan. Bake at 350&deg; for 60-65 minutes or until a toothpick inserted in the center comes out clean. 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