This simple pound cake is made with cake mix which means it turns out perfect every time. The chocolate chips add an extra touch of sweetness to the cake and make it even more irresistible.
1 box (full size) yellow cake mix
1 small package instant vanilla pudding mix
1 small package instant chocolate pudding mix
4 eggs
1/2 cup vegetable oil
1 1/2 cup water
1 package (12 ounce size) chocolate chips
Preheat the oven to 350 degrees F. Grease a Bundt cake pan.
In a mixing bowl, stir together the cake mix, pudding mixes, eggs, oil, water, and chocolate chips. Mix well then transfer to the greased Bundt pan.
Place the pan in the oven and bake at 350 degrees F for 50-60 minutes or until done.
When done, remove the pan from the oven and let cool for 10 minutes then invert the pan onto a rack to remove the cake and let it cool completely.
Store the cake in an airtight container.
The cake can also be made in 2 loaf pans. Bake for 40-60 minutes or until the cake tests done with a toothpick (actual time will depend on size of the pans).
Experiment with different mix-ins like nuts, dried fruit, or coconut.
To prevent the chocolate chips from sinking to the bottom of the cake, toss them in a little flour before adding them to the batter.
For a richer flavor, replace the water with brewed coffee or milk.
To add a touch of citrus, mix in some grated orange or lemon zest to the batter.
Let the cake cool completely before slicing to help it hold its shape.
If using loaf pans, check for doneness a few minutes earlier as they may bake faster than a Bundt pan.
Drizzle a simple glaze or frosting over the top of the cake.
The pudding mixes add flavor and moisture to the cake, as well as contributing to its rich and dense texture.
You can experiment with different flavors of cake mix to create variations of this pound cake.
You can use different types of chips such as white chocolate, butterscotch, or even nuts for a different flavor and texture.
The cake is done when a toothpick inserted into the center comes out clean, with no wet batter sticking to it.
Store the cake in an airtight container at room temperature to keep it fresh.
Yes, the pound cake can be wrapped tightly in plastic wrap and aluminum foil, then frozen for up to 3 months.
Mixing Bowl: For combining the cake mix, pudding mixes, eggs, oil, water, and chocolate chips to create the cake batter.
Bundt Cake Pan: For baking the pound cake in a beautiful Bundt shape. Don't forget to grease the pan to prevent sticking.
Cooling Rack: Optional, but helpful for letting the cake cool after baking. Inverting the pan onto the rack allows the cake to release easily.
Toothpick: For testing the doneness of the cake. Insert into the center of the cake, if it comes out clean, the cake is ready.
A glass of cold milk: because what goes better with a chocolate chip pound cake than a classic glass of milk?
Vanilla Bean Ice Cream: the creamy vanilla flavor will perfectly complement the sweet chocolate chips in the pound cake.
Salted Caramel Drizzle: the salty-sweet combination of salted caramel will add a rich and decadent element to the chocolate chip pound cake.
Fresh Berries: the natural sweetness and juiciness of fresh berries will provide a nice contrast to the rich chocolate chips in the pound cake.
Whipped Cream: a dollop of light and airy whipped cream on top of a slice of chocolate chip pound cake will add a fluffy and creamy texture.
Coffee: a hot cup of coffee will be the perfect accompaniment to a slice of chocolate chip pound cake, the bold and robust flavors of the coffee will balance out the sweetness of the cake.
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