Chocolate Chip Pound Cake Food

CHOCOLATE CHIP POUND CAKE

Steps:

• 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., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., 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.

CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 325F degrees.
• Grease and flour a 10-inch tube pan.
• Combine the butter and cream cheese in a large mixing bowl.
• Beat until well blended.
• Add the sugar and beat until smooth and creamy.
• Add eggs, one at a time, beating well after each addition (This is an important step because the eggs add the leavening to the cake).
• Add the flour, alternately with the milk, starting and ending with flour.
• Stir in chocolate chips.
• Pour into a prepared pan and bake for about 1½ hours, or until a wooden toothpick comes out clean, when inserted near the center of the cake.
• Remove from pan immediately and turn upright onto a serving plate.
• Allow cake to cool before slicing.

CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in grated chocolate and chocolate chips. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

EASY CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
• Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

CHOCOLATE-CHOCOLATE CHIP POUND CAKE

Steps:

• Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
• Microwave the heavy cream in a small microwave-safe bowl until steaming, about 1 minute. Pour over the cocoa powder in a medium bowl and stir to make a thick smooth paste; let cool.
• Whisk the eggs, egg yolk and vanilla in a medium bowl until frothy; set aside. Beat the butter and cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 minutes.
• Add the cocoa mixture to the butter mixture; beat until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, about 30 seconds. Stir in the mini chocolate chips.
• Transfer the batter to the prepared pan and smooth the top. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 10 to 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return the cake to the rack to cool completely. Dust with confectioners' sugar just before serving.

CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 325° F. Butter and flour 9x5x3-inch loaf pan. Beat sugar, eggs and vanilla extract in large bowl until thick and blended. Add butter and beat until well blended. Beat in milk. Mix flour and baking powder in medium bowl. Add dry ingredients to butter mixture and stir just until blended. Mix in chocolate chips.
• Spoon batter into prepared pan. Bake until cake is light golden and tester inserted into center of cake comes out clean, about 1 hour. Transfer pan to rack and cool 10 minutes. Turn out cake onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in plastic and store at room temperature.)

CHOCOLATE CHIP POUND CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 325° F. Grease and flour two 9 x 5-inch loaf pans.
• In a small saucepan, combine the unsweetened chocolate and 1 cup water. Place over medium-low heat and stir constantly until the chocolate is melted, about 2 minutes. Set aside to cool for 2 minutes, then whisk in the mascarpone until the mixture is smooth.
• Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the chocolate-mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients and stir just until blended.
• Divide the batter among the prepared pans and bake for 55 to 60 minutes or until a tester inserted into the center of each loaf comes out with no crumbs attached. Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely. (If you plan to freeze the cakes, wrap them well in aluminum foil once they are completely cool.)
• To Make the Sauce
• Place the chocolate chips in a small heat-proof bowl. Combine the heavy cream and vanilla extract in a small saucepan and heat over medium-low heat until small bubbles appear at the edges of the pan. Pour the hot cream mixture over the chocolate chips. Stir with a fork until the chocolate is melted and the mixture is smooth.
• Drizzle the chocolate sauce over the pound cakes and refrigerate for 15 to 20 minutes to set the chocolate sauce. Return to room temperature before serving.

7-UP CHOCOLATE CHIP POUND CAKE

Steps:

• Cream butter with an electric mixer.
• Add sugar and vanilla; beat until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Stir in flour and cocoa, blending thoroughly.
• Stir in 7UP.
• Fold in chocolate chips.
• Spoon into a well greased 10-inch tube pan.
• Bake at 350 for 1 hour.
• Cool in pan on a wire rack for 10 minutes.
• Remove from pan, cool completely.

EASIEST CHOCOLATE CHIP POUND CAKE

Steps:

• Mix all ingredients except chocolate chips together for two minutes.
• Fold in chocolate chips.
• Spray a bundt pan with non-stick cooking spray.
• Pour in mixture.
• Bake at 325 for 40-45 minutes.

TOLL HOUSE CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350°F In medium bowl, combine flour, salt, and baking soda; set aside.
• In large bowl, combine sugar and butter, beat well.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in sour cream, and vanilla extract.
• Gradually blend in flour mixture.
• Stir in Nestle Toll House semi-sweet miniature chocolate chips.
• Pour into greased and floured 10-inch tube pan.
• Bake at 350 F for 70-75 minutes.
• Cool 15 minutes on wire rack, remove from pan.