November 07, 2006

I'm getting my daily post out of the way early.



This is a delicious and moist pound cake that goes great with a cup of coffee. I used vanilla instant pudding (with a dash of cocoa powder) instead of chocolate because I like a much milder chocolate flavor. You may want to try dredging your chocolate chips in flour as well. My chips all sank to the bottom of the pan.

Chocolate Chip Pound Cake

1 (18.25-ounce) package yellow cake mix (without pudding)
1 (5.9-ounce) package chocolate instant pudding mix
1/2 cup sugar
2/3 cup water
3/4 cup vegetable oil
1 (8-ounce) container sour cream
4 large eggs
6 ounces semisweet chocolate mini-morsels (I used less)
Powdered sugar

Beat first 5 ingredients in a large mixing bowl at medium speed of an electric mixer about 2 minutes or until creamy; add sour cream, mixing well. Add eggs, one at a time, mixing at low speed just until blended after each addition. Stir in chocolate morsels. Pour batter into a greased and floured 10" tube or Bundt pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely on a wire rack. Sprinkle with powdered sugar before serving.

Yield: 1 (10") cake

Recipe adapted from Christmas with Southern Living 1999