Fan Favorite Chocolate Chip Pound Cake

Guest Post by Martha Thompson

A Super Bowl party calls for good friends, an exciting game, snack foods and touchdown-worthy dessert! One bowl, one pan, one hour—that’s all it takes to craft this delicious, moist and perfectly portable pound cake. You will want to bake it time and time again when you see how easy it is to put together. Compliments will roll in, but don’t worry—your cake mix secret is safe with me! No matter what the final score is, this game-day dessert is a guaranteed winner.

Ingredients

1 box yellow cake mix
1 box (5.9 ounces) chocolate pudding mix
1/2 cup sugar
2/3 cup water
1/2 cup oil
4 eggs
8 ounces sour cream
12-ounce bag mini chocolate chips

Directions

Preheat oven to 350 F. Grease and flour a 10-cup Bundt pan and set aside.

In a large bowl, combine cake mix, pudding mix and sugar. Add water, oil and eggs. Mix with an electric mixer at medium speed until smooth. Do not over beat. Stir in sour cream and mini chocolate chips.

Pour batter into prepared pan and bake for 1 hour. Let cool in pan for 10–15 minutes. Gently run knife around the edge of cake and remove from pan to cool completely. Sprinkle top of cake with confectioners’ sugar just before serving . . . and don’t count on any leftovers!

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