Chocolate Chip Pound Cake - Master Cookbook Recipe # 271

Name: Chocolate Chip Pound Cake - Master Cookbook Recipe # 271
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12-14
Cuisine: Southern
Ingredients: 1 box Yellow Butter cake mix; 4 Large eggs; 1/2 cup Vegetable oil; 1/2 cup Liquid (buttermilk, milk, or water); 8 oz. Sour cream; 3.4 oz. box Chocolate or vanilla instant pudding mix; 12 oz. pkg. Chocolate chips; 1/2 cup Chopped pecans (optional); 2 Tbsp Salted butter; 1/2 cup Evaporated milk; 1/4 cup Powdered sugar; 12 oz. Chocolate chips; 1 tsp Vanilla extract

This Chocolate Chip Pound Cake is a rich, decadent treat that turns a simple cake mix into a gourmet dessert. By adding sour cream and instant pudding, the cake achieves an incredibly moist and dense texture that perfectly supports the abundance of chocolate chips and pecans. Topped with a silky, homemade chocolate ganache, it is a chocolate lover's dream that is surprisingly easy to assemble.

This is recipe #271 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 1 hr Total time: 1 hr 15 min

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Ingredients

Cake:
1 box Yellow Butter cake mix
4 Large eggs
1/2 cup Vegetable oil
1/2 cup Liquid (buttermilk, milk, or water)
8 oz. Sour cream
3.4 oz. box Chocolate or vanilla instant pudding mix
12 oz. pkg. Chocolate chips
1/2 cup Chopped pecans (optional)
Topping:
2 Tbsp Salted butter
1/2 cup Evaporated milk
1/4 cup Powdered sugar
12 oz. Chocolate chips
1 tsp Vanilla extract

Instructions

Prep: Preheat your oven to 325°F. Grease and flour a tube pan.
Mix Batter: Prepare the cake batter according to the package directions (using the oil and liquid). Add the sour cream, pudding mix, and the 2 extra eggs, then beat for 1 minute.
Fold: Gently fold in the chocolate chips and optional pecans.
Bake: Pour the batter into the prepared tube pan. Bake at 325°F for approximately 1 hour or until a tester comes out clean.
Cool: Let the cake sit in the pan for 30 minutes before removing it.
Make Topping: Combine the butter, evaporated milk, powdered sugar, and chocolate chips in a double boiler over hot water. Stir well until smooth, then stir in the vanilla. (Alternatively, microwave on low power in short intervals, stirring frequently).
Finish: Pour the warm chocolate mixture over the cooled cake.

Notes

Tammy’s Tips

For the best flavor, use buttermilk as your liquid,it adds a subtle tang that balances the sweetness of the chocolate. When making the topping, be sure to melt the ingredients "low and slow" to ensure the chocolate stays perfectly smooth and glossy!