Easy Chocolate Chip Pound Cake

soo great reading all the variations but how do I copy them?? I can print the recipe but I want to also print the reviewsans suggestions but they don’t come out right. help, please. I am not a computer guru.

This is absolutely delicious! I have to make it for my daughter at college and all of her roommates every time I travel her way or she comes home.

This is my FAVORITE go to recipe. A MAJOR crowd pleaser. I bake a lot and this recipe is a winner. It is so moist,rich and delicious . I always use a Devil’s food cake mix that’s the only thing I do different. I am always sharing this recipe because everyone is always asking me to share!!!!!

This cake was given to me as a “thank you” gift in 2002. I asked for the recipe and I have no count as to how many of these cakes I have made. This is the only cake that my daughter will eat! Best recipe ever for anyone who likes chocolate and an easy recipe

Delicious! Only made one change. For half the sugar I used monk sugar. Cake was so moist. Will make again.

I have made cakes like this before and I have to say I should have read the other comments before proceeding. There is too much fat. I would reduce it to 1/2 a cup from 3/4. I’m not sure why it needs added sugar either. I reduced it to 1/4 cup but probably would not add any next time. Also- I think the 4 eggs were too much. 3 would have been sufficient. With all that excess- I found that 1/2 cup of chocolate chips were not enough. Next time I will use at least a full cup.

I followed directions exactly. Cake came out very good. My family enjoyed. Yes, it’s very moist as others stated but very tasty. Will make again.

I just made this today 6-27-20. The cake is delicious, super moist and chocolate. I did read some of the reviews and I baked it about 10 minutes longer . I’m glad I did . This is a pretty cake and taste wonderful. That is why I give 5 stars .

Very rich but delicious! I followed several users advice, and I baked it at 350° for 53 minutes. Came out PERFECT & moist. I added cream cheese frosting & it was everything!

I followed the recipe. It was delicious. Wouldn’t change a thing!

I followed the recipe. It was delicious. Wouldn’t change a thing!

Yes, I made it using a chocolate /brownie cake mix. Placed pecans in the pan before putting the batter in. Yum yum.

Very very good recipe. I did listen to some of the comments and it turn out perfect. I did use chocolate fudge cake with chocolate pudding. I use a half of cup of oil instead of 3/4 of a cup. and a cup of jumbo chocolate chips instead of a half of a cup. I also add some finely chopped walnuts in it and topped it with a homemade Ganache made with semi sweet chocolate chips. It was amazing. Like some one said in the comments very versatile recipe. Oh and I baked it at 325 degrees and cooked it for 10 mins more.

I use this recipe all the time and have for years. The possibilities are endless use any cake and pudding flavor combo. Can be baked in round cake pans with increased baking time. This makes a dense moist cake I often use when making carved cake shapes and covering with fondant.

Love this cake! Have made it Many times & my favorite is still the yellow cake mix with chocolate pudding. I make the recipe exactly as written But I set my oven at 335 & bake for 60 min. I have tried all the suggestions about the chocolate chips But I have found the secret ! I prefer reg size chips, & lots of them….SO I fold/mix in the chips After pouring batter into bundt pan! It Works!! I also prepare bundt pan with butter even tho it’s a “no stick” pan??

Didn’t make any changes. Everyone loves this cake. So easy to make, so delicious! Thanks!

Oh my God I swear I think this is the best cake I’ve ever had

I absolutely love this recipe and it’s my go to all the time. Unfortunately now everyone is request it.

I’ve made this twice now and didn’t change a thing.My sister put the first one in the freezer to use for Christmas in 2017.We learned that it freezes well and is so moist and delicious when thawed and served. I also made a lemon using a lemon cake mix,instant lemon pudding,zest of one lemon and 1 teaspoon lemon extract and followed all other directions and ingredients. It disappeared very quickly. I didn’t use the powdered sugar or any type of frosting as I felt they looked great as they were. Hope you enjoy this recipe as much as I did. It’s a keeper at my house!!!

Base recipe is great. Second time I made, I used base recipe but replaced 1/2 cup of the water w/ 1/4 cup creme de cassis liqueur and 1/4 cup blue curaçao liqueur (then just 1/4 cup water). I used 1/2 cup oil as suggested by another reviewer and used dark chocolate chips. I melted dark chocolate chips for glaze and ringed the cake with piped whipped heavy cream (to which I added a tablespoon of sugar). Definitely company worthy! Everyone raved and wanted the recipe.

This is so moist and decadent! Huge hit!