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Chocolate Chip Pound Cake
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Description
Super moist and oh so chocolatey!
Ingredients
- 1 box (18.25 Oz. Box) Yellow Cake Mix
- ½ cups Oil
- 1 package (3.4 Oz. Package) Vanilla Instant Pudding
- 1 cup Sour Cream
- 1 teaspoon Vanilla
- 4 whole Eggs
- 1 can (15 Oz. Can) Hershey's Chocolate Syrup
- 1 package (12 Oz. Package) Chocolate Chips
Preparation
Put all ingredients except for chocolate chips and syrup into a large bowl and beat for 10 minutes. Divide the mixture into 3 parts. Put one part into another bowl and mix in the chocolate chips and chocolate syrup.
Pour one non-chocolate part of the mix into a well-greased bundt pan. Now pour in the part that is mixed with the chocolate chips and syrup. Top with the remaining mixture. Cut through with a knife to swirl the mixture a little.
Bake at 350 degrees for 45 to 50 minutes. Remove when a knife comes out clean (except for chocolate) and let cool on a wire rack for 10 minutes. Remove from the pan and continue to cool on the wire rack.
Enjoy! This is also really good with my strawberry topping and some homemade whipped cream. Scrumptious!
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2 Comments
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lovetocook on 4.24.2010
I made this for my daughter’s birthday, and it was a hit! I’m making it again today for a get-together with friends.
boschka on 3.23.2010
I made this Sunday but replaced the oil with apple sauce . The 4 oz. single serving size is the same as 1/2 cup. I think the apple sauce keeps the cake moister longer.
Great cake !