Chocolate Chip Pound Cake

"I've been making this cake for years, and I always have requests for it when I take it to parties and potlucks. The cake is very moist... you have to try it!"
 
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photo by gardeninthepocket photo by gardeninthepocket
photo by gardeninthepocket
photo by gardeninthepocket photo by gardeninthepocket
Ready In:
2hrs 20mins
Ingredients:
7
Serves:
18
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ingredients

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directions

  • Preheat oven to 325F degrees.
  • Grease and flour a 10-inch tube pan.
  • Combine the butter and cream cheese in a large mixing bowl.
  • Beat until well blended.
  • Add the sugar and beat until smooth and creamy.
  • Add eggs, one at a time, beating well after each addition (This is an important step because the eggs add the leavening to the cake).
  • Add the flour, alternately with the milk, starting and ending with flour.
  • Stir in chocolate chips.
  • Pour into a prepared pan and bake for about 1½ hours, or until a wooden toothpick comes out clean, when inserted near the center of the cake.
  • Remove from pan immediately and turn upright onto a serving plate.
  • Allow cake to cool before slicing.

Questions & Replies

  1. What are the adjustments for high altitude over 6000 feet?
     
  2. This recipe just says flour. Most of the time it is presumed all purpose unless stated self rising. If it is all purpose, what gives the levening?
     
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Reviews

  1. This was a very moist pound cake. I think it tastes twice as good the second day! I didn't try it, but I think that with the chocolate chips in it that it would be great with ice cream. I might try milk chocolate chips next time.
     
  2. I love this recipe. It came out nice and moist not dry at all. I didn’t have a Bundt pan, so I used a long loaf pan and should have used two loaf pans. It rose beautifully and did not overflow but was a bit underdone on top which was my own fault as I had overfilled the pan. I will use this recipe again and again. It was tasty and I will use for Mother’s Day this coming weekend. Thank you.
     
  3. Very dry in my opinion. Not much flavor. Nothing like the frozen chocolate chip pound cakes we used to be able to get.
     
  4. As long last...a worthy substitute to our beloved and dearly departed Sara Lee chocolate chip poundcake ! However I have one question: While the inside of the cake is extremely moist how can I modify this recipe to make the outside less crunchy?
     
  5. This cake recipe is actually more delicious than a certain 4.8 star, very popular recipe for butter pound cake on the site. <br/><br/>I am a relatively new baker and I used a single large bundt pan. I followed the instructions to the letter. I set my oven for 300 because I noticed that my cakes tended to shrivel and burn at the edges yet remain undercooked in the center at 350 or even 325. <br/><br/>The cake rose a little but it didn't overflow the pan - I used all of the batter in a single pan. I kept it in on the long side, 1 hour 40 minutes because my toothpick test kept coming out gooey. It was still gooey when I finally took the cake out of the oven, afraid the top would burn. But it turned out fine - the melted chocolate chips stick to the toothpick and give one the impression that it is undercooked. <br/><br/>The recipe is absolutely delicious. It's going in my permanent file.
     
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RECIPE SUBMITTED BY

<p><br /><br />The picture is of me and my husband at the Grand Canyon - November 2008. <br /><br />I've just started a food blog and would love for those interested in cooking and recipes to check it out. You can follow my food journey at <a href=http://onecookbookatathyme.wordpress.com/>http://onecookbookatathyme.wordpress.com/</a></p> <p>Cooking for family and friends is one of my favorite things to do. I spend most of my free time in the kitchen, either checking out Recipezaar or experimenting with a newly found recipe. <br /><br />My DH and I are both from Texas and we both come from Italian families. Anyone who stops by my house should be prepared to eat!!! I'm always forcing friends and family to try whatever it is that just came out of the oven. I know that is a horrible habit but I can't break it... I think it must be the Italian in me! LOL :) <br /><br />My sister (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=85654>Cookin_Kit</a>) and I used to help my Mom (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=124343>JudaThann</a>) in the kitchen a lot growing up. I guess that is where my love for cooking began. I also enjoy sharing the kitchen with my DH (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=202688>Sgt. Pepper</a>). He doesn't cook as often as he did when we first got married, but he makes an awesome pizza and still makes them at least twice a month. He keeps his recipes for the dough and the sauce top secret, even from me. LOL <br /><br />I have two step-children. The oldest graduated from college and the youngest is a sophomore at Texas Tech. I also have two cats and a dog. When I?m not cooking or hanging out here at Zaar, I like to knit, garden, read, watch old movies, travel, take photos, scrapbook, volunteer at a non-kill animal shelter, and spend time with my family and friends. <br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br />I'm a co-host with <a href=http://www.recipezaar.com/browse/getchef.zsp?id=21399>Karen From Colorado</a> in the <a href=http://www.recipezaar.com/bb/viewforum?f=37>Mexican/Tex-Mex/Southern United States Cooking Forum</a>. 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