Chocolate Chip Pound Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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My mom has been making this cake for 30 years. Dotted with chips and topped with a chocolate glaze, it is absolutely divine, I once got up at 5 a.m. to bake a cake before work so the ladies in my office could enjoy it warm from the oven. They loved it! Michelle Werts Brookville, Ohio Ingredients:
1 cup butter, softened |
2 cups sugar |
4 eggs |
1 teaspoon vanilla extract |
4 cups king arthur unbleached all-purpose flour |
4 teaspoons baking powder |
1 teaspoon baking soda |
2 cups (16 ounces) sour cream |
2 cups (12 ounces) semisweet chocolate chips |
glaze: |
1/4 cup semisweet chocolate chips |
2 tablespoons butter |
1-1/4 cups confectioners' sugar |
3 tablespoons 2% milk |
1/2 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake. Yield: 12-14 servings.
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