Easy Chocolate Chip Pound Cake Recipe

I just keep making "this" cake. I did vanilla pudding/milk chocolate chips first, then chocolate pudding/semi-sweet chips, then lemon pudding/dried blueberries (that was wonderful!), then chocolate pudding/heath bits and milk chocolate chips, then pistachio pudding, then butterscotch pudding/mini-chips, and most recently, coconut pudding/mini-chips.. and they've all been big hits. most versatile and easily adapted recipe I've ever come across. In the process I've reduced the oil to 1/2 cup, and this last one was skimpy on the sour cream too (because I didn't have the full amount on hand).. I really think it's better with the less oil. (try the lemon/blueberry one.. yummm..)

LOVE this cake - just wish it didn't use a cake mix as I generally cook from scratch. I like to bake this in mini bundt pans (1/2 cup batter per pan, bake on cookie sheet for 30 minutes). I serve the cake warm with the following chocolate sauce on top: 8 oz Ghiradelli semisweet chocolate squares, 1 cup cream, 1/2 cup sugar. Chop chocolate evenly. In saucepan, heat 1/2 cup of the cream and all of the sugar until it starts to boil. Remove from heat. Add chocolate and stir until smooth. Add remaining 1/2 cup cream and again stir until smooth and cream is incorporated. While warm, pour over warm cake. Can reheat "leftovers" later for another cake. Serve over cake with a scoop of vanilla ice cream. YUMMY! Taste VERY MUCH like Appleby's Triple Chocolate Meltdown. Also, this cake works great in 3-D CHARACTER CAKE PANS! Made an upright train cake for my son's birthday using this cake recipe, and it turned out wonderful!

I used a devil's food cake mix, fat-free white chocolate pudding mix, mini semisweet chocolate chips, 1/2C oil, and a capful of almond extract. I baked the cake at 335 for 65 minutes, let it cool for 10 minutes before removing from the bundt pan, and it turned out wonderfully moist and delicious. I also microwaved some extra vanilla icing and used that as a drizzle. Will definitely make this again. Very good cake!

Very very good recipe. I did listen to some of the comments and it turn out perfect. I did use chocolate fudge cake with chocolate pudding. I use a half of cup of oil instead of 3/4 of a cup. and a cup of jumbo chocolate chips instead of a half of a cup. I also add some finely chopped walnuts in it and topped it with a homemade Ganache made with semi sweet chocolate chips. It was amazing. Like some one said in the comments very versatile recipe. Oh and I baked it at 325 degrees and cooked it for 10 mins more.

Base recipe is great. Second time I made, I used base recipe but replaced 1/2 cup of the water w/ 1/4 cup creme de cassis liqueur and 1/4 cup blue curaçao liqueur (then just 1/4 cup water). I used 1/2 cup oil as suggested by another reviewer and used dark chocolate chips. I melted dark chocolate chips for glaze and ringed the cake with piped whipped heavy cream (to which I added a tablespoon of sugar). Definitely company worthy! Everyone raved and wanted the recipe.

This cake recipe is a keeper! You have endless variations on the pudding and substitution for the choc chips. It is also very easy to make and always really moist. I'd like to add a couple of tips I use: a heavier bundt pan will make it easier to remove. I don't measure the sour cream I just buy the 8 oz size and dump it all in - so much easier. I also increase the temp to 350 as I find 325 seems to take much longer. My favorites: Lemon pudding with frozen blueberries (coat the blueberries in flour to keep them from sinking to bottom), white chocolate pudding with choc chip minis, choc fudge pudding with reeses pieces (yummy)! Endless possibilities.

Very rich but delicious! I followed several users advice, and I baked it at 350° for 53 minutes. Came out PERFECT & moist. I added cream cheese frosting & it was everything!

This cake turned out SO moist! The only thing I did differently was I used mini chocolate chips instead of regular chips and I'm glad I did!. Those chips stayed all throughout the cake perfectly! The only thing I would do differently is I would put the cake mix through a sifter before making the cake as I had a few small yellow bits in amongst the cake. When I made this cake I also made a pumpkin/cinnamon cake. I subbed a box of pumpkin pie spice pudding(available around the holidays) and half a can of pumpkin puree. Half a can of pumpkin is only about 2/3 cup so I topped it off with sour cream so I had the other half a can for the next time. Instead of chocolate chips I used cinnamon chips(available around the holidays) and this cake also came our super yummy! There were mixed views from the family about how there wasn't enough pumpkin flavor but I thought it was delicious. I do agree with some other reviews that there might be a little too much oil in it so I might cut back a little next time.

This is a very wonderfully simple cake recipe. I like that it involves using staples that I always have on hand. I used a Devils Food cake mix and chocolate pudding. The only other things I did differently was added a teaspoon of vanilla and I substituted 3/4 cup of fresh brewed dark coffee for the water. I did not add chocolate chips, but if I did it would have been about 1/2 cup of mini chocolate chips mixed with a teaspoon of flour to coat them. Otherwise, I used all other ingredients as listed. I baked at 350 degrees for about 50 minutes in a bundt pan. I had no problems whatsoever, and it turned out beautiful and chocolatey! I dusted with powdered sugar when it cooled.

I modified this recipe to make a lemon cake and loved it! Lemon box cake mix was only 16 oz, so I added 1/4 cup flour. Substituted two 6 oz containers lemon yoplait yogurt for the sour cream. Added a little lemon zest and lemon extract too. Cooking time for mine was longer than this recipe states. Took approximately 80 minutes. Moist, delicious, beautiful lemony cake! I look forward to trying other flavors with this as a base recipe!

I made this for supper club Friday night. It went over very well. I used a paper towel to line my Bundt pan with vegetable shortening. I used pistachio pudding mix instead of chocolate. I only used 1/2 cup of canola oil (that's all I had on hand). I mixed the ingredient without the eggs, then added them one at a a time. Then folded in Ghirardelli chocolate chips. I baked for a full hour.

My boyfriend couldn’t stop eating it 😂

soo great reading all the variations but how do I copy them?? I can print the recipe but I want to also print the reviewsans suggestions but they don't come out right. help, please. I am not a computer guru.

This is absolutely delicious! I have to make it for my daughter at college and all of her roommates every time I travel her way or she comes home.

This is my FAVORITE go to recipe. A MAJOR crowd pleaser. I bake a lot and this recipe is a winner. It is so moist,rich and delicious . I always use a Devil's food cake mix that's the only thing I do different. I am always sharing this recipe because everyone is always asking me to share!!!!!

This cake was given to me as a “thank you” gift in 2002. I asked for the recipe and I have no count as to how many of these cakes I have made. This is the only cake that my daughter will eat! Best recipe ever for anyone who likes chocolate and an easy recipe

Delicious! Only made one change. For half the sugar I used monk sugar. Cake was so moist. Will make again.

I have made cakes like this before and I have to say I should have read the other comments before proceeding. There is too much fat. I would reduce it to 1/2 a cup from 3/4. I’m not sure why it needs added sugar either. I reduced it to 1/4 cup but probably would not add any next time. Also- I think the 4 eggs were too much. 3 would have been sufficient. With all that excess- I found that 1/2 cup of chocolate chips were not enough. Next time I will use at least a full cup.

I followed directions exactly. Cake came out very good. My family enjoyed. Yes, it’s very moist as others stated but very tasty. Will make again.

I just made this today 6-27-20. The cake is delicious, super moist and chocolate. I did read some of the reviews and I baked it about 10 minutes longer . I’m glad I did . This is a pretty cake and taste wonderful. That is why I give 5 stars .