SOUR CREAM CHOCOLATE CHIP POUND CAKE
This is my FAVORITE birthday cake! It's such a hit that we end up making 2 and eating more for breakfast the next day. Can be frozen and thawed out and still tastes Fab. Extremely moist!
Provided by la petite chef
Categories Dessert
Time 1h10m
Yield 1 Bunt Cake, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Beat ingredients for 10 min on medium, this is the trick to tasting amazing!
- Add chocolate chips and nuts.
- Bake 350F about 1 hour in Bunt pan, do the toothpick trick to double check it around 45 minutes It turns out VERY moist!
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Gooogle Thapaliaya
[email protected]This cake is a keeper! I've added it to my regular baking rotation.
Akhil Karthikeyan
[email protected]I'll definitely be making this cake again.
Ilam Nepal
[email protected]This cake is perfect for any occasion.
Zindagi
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Cynthia Miranov
[email protected]This is the best chocolate chip pound cake I've ever had!
Inshallah Inshallah
[email protected]The sour cream makes this cake extra moist.
Tasbeeh Ullah
[email protected]I've made this cake several times now and it always turns out great. It's my go-to recipe for chocolate chip pound cake.
SK RIYAD KHAN
[email protected]5 stars!
Maleek Joseph
[email protected]Easy to make and turned out perfect!
Alfie Jones
[email protected]This cake was a hit at my party! Everyone loved the tangy cream cheese frosting and the moist, chocolatey cake.
owembabazi decent
[email protected]Delicious and moist!