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My review
Jan's Chocolate Chip Pound Cake
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What's for dinner, mom?
"Moist and delicious pound cake that is simple to prepare. This recipe works well with conversions to soy products for a lactose-free dessert as well."
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Ingredients
1 h 15 m servings 459Original recipe yields 16 servings (1 cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.
- Beat butter and cream cheese together in a bowl using an electric mixer until light and fluffy; add sugar and mix well. Beat eggs, 1 at a time, into butter mixture, mixing well after each addition. Gradually mix flour, milk, baking powder, vanilla extract, and salt into butter mixture until batter comes together; fold in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.
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Footnotes
- Cook's Note:
- I make this cake for my husband and 5 kids to put in their lunches. I use a Wilton® long loaf pan. When cooled I cut the cake into 1-inch slices and put in Ziploc® sandwich bags then the freezer. In the morning I put a slice in everyone's lunch bag and by noon they are perfect to eat and it helped keep their lunch cold.
- I also use different extracts like coconut, almond, and peanut butter to switch it up. Mini chips work best as larger chips tend to sink.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
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7/17/2016
Another pound cake to love. I used mini chocolate chips and they sunk anyway. Next time, I'll try dredging the chips in flour as I've heard that keeps the chips from sinking. I used gluten free...
12/7/2015
Original review from when this was a personal recipe 8-25-13 ~ This is a delicious pound cake recipe. I'm not big on chocolate chips in my food with the exception of chocolate chip cookies. Well...
8/19/2017
Made it exactly as recipe calls for.....OMG.....wonderful....will definitely make again....
7/9/2016
Delicious cake! I made the recipe as posted, except that I dredged my chocolate chips in a teaspoon of flour to prevent them sinking in the batter. Took the cake to work, and it was a huge hit! ...
5/8/2016
This is in the oven now, I had to make 2 substitutions because of what I had, sour cream for the cream cheese and half and half for the whole milk. I tried the spatula after getting it in the bu...
2/8/2016
I made it exactly by the recipe and it turned out to be very good. I figured out that it would be a big cake, so I used two loaf pans instead of the tube pan, so I could freeze one. It came out ...
10/17/2015
I've made this so many times that I can't even count! It's fabulous and so easy to make. I also like that it makes a nice big loaf. Everyone who tries this always asks for the recipe and some ca...
10/2/2015
YUM! I had the pleasure of making this recipe before it was "kitchen approved". My review went as follows...YUM! I replaced the chocolate chips with a container of Reese's Peanut Butter desser...
11/5/2018
I made it in 4” spring form pans and it was perfect. I’m for sure making it again.