Chocolate Chip Pound Cake

  • Yield: 16 servings


1box (18.25 ounce)yellow cake mix (without pudding)
1package (5.9-ounce) package chocolate instant pudding mix
1/2cup sugar
2/3cup water
3/4cup vegetable oil
1 (8-ounce) container sour cream
4large eggs
6ounces semisweet chocolate morsels
1/4cup powdered sugar


  1. Beat first 5 ingredients in a large mixing bowl at medium speed of an electric mixer about 2 minutes or until creamy; add sour cream, mixing well. Add eggs, one at a time, mixing at low speed just until blended after each addition. Stir in chocolate morsels. Pour batter into a greased and floured 10-inch tube or Bundt pan.
  2. Bake at 350F for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely on a wire rack. Sprinkle with powdered sugar before serving.