The best delicious Chocolate Chip Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Chip Pound Cake recipe today!
Hello my friends, this Chocolate Chip Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Chip Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Chip Pound Cake.
What Makes This Chocolate Chip Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Chip Pound Cake.
Ready to make this Chocolate Chip Pound Cake Recipe? Let’s do it!
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1 c Butter or margarine;
-softened
1 tb Shortening
2 c Sugar; divided
6 Eggs; at room temperature,
-separated
3 c All-purpose flour
1/2 ts Salt
1/4 ts Baking soda
1 Carton; (8 oz) comercial
-sour cream
1 ts Vanilla extract
1 pk (12 oz) semisweet chocolate
-chips; divided
1 pk (4 oz) sweet baking
-chocolate; grated
1 c Sifted powdered sugar*
1 tb Milk*; 0r 1 1/2 TBS
Cream butter and shortening; gradually add 1 1/2 cups sugar beating until
mixture is light and fluffy. Add egg yolks; beat on high speed of electric
mixer for five minutes.
Combine flour, salt, and soda; mix well. Add to creamed mixture alternately
with sour cream, beginning and ending with flour mixture. Mix until just
blended after each mixture. Stir in vanilla, 1 1/3 cups chocolate morsels,
and grated chocolate.
Beat egg whites (at room temp) until foamy. Gradually add remaing 1/2 cup
suger, 1 tablespoon at a time, beating until stiff peaks form. Fold egg
whites into batter. Spoon batter into a greased and floured 10 inch tube
pan. Bake at 325 for 1hour and 20-25 minutes. Cool cake 10 minutes in pan;
invert onto a serving plate.
Combine powdered sugar* and 1 tablespoon milk*; stirring well. Add more
milk if a thinner consistancy is desired. Spoon glaze over warm cake.
Sprinkle remaining chocolate morsels evenly over glaze. Cool before
serving.***
NOTES : * I doubled this. ** I used 1 2/3 cups and only saved 1/3 cup for
topping. ***My Hubby couldn’t wait for it to cool and loved it warm.
Yields
1 Servings
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