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!"
 
Chocolate Chip Pound Cake created by gardeninthepocket
Ready In:
2hrs 20mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Kim D.
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  1. Ray-chell A.
    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.
     
  2. gargoylefun
    Very dry in my opinion. Not much flavor. Nothing like the frozen chocolate chip pound cakes we used to be able to get.
     
  3. gargoylefun
    What are the adjustments for high altitude over 6000 feet?
     
  4. Anita N.
    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?
     
  5. Google U.
    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?
     
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