Chocolate Chip Pound Cake recipe by temp-tations®

Chocolate Chip Pound Cake

Total Time:
2 hrs, 15 mins
Prep Time:
15 mins
Cook Time:
2 hrs
8 servings
Dish Size:
1.7 Quart, 1.7 Quart Loaf Pan
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December 1, 2011
Tara’s Tidbits®

Make an icing to top the pound cake before it cools by combining 3 tablespoons of hot, melted butter or margarine, with 1 cup of powdered sugar. Pour over pound cake while still hot and let cool with the cake.

With an abundance of chocolate chips and sour cream to keep it extra moist, this pound cake is a simple and foolproof dessert that you can get in the oven in only minutes (it takes a little big longer from there)! It's even better when you top it with the easy icing recipe in my tip below. - Tara


  • Nonstick cooking spray
  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1 3/4 cups all-purpose flour
  • 3/4 cup milk chocolate chips


  1. Preheat oven to 350 degrees. Spray a 1.7-quart temp-tations® loaf pan with nonstick cooking spray.
  2. In a large bowl or electric mixer, whisk butter and sugar until well combined and fluffy. Beat in eggs and sour cream a little at a time.
  3. Slowly fold vanilla extract, baking powder, and flour into the mixture to create a batter.
  4. Pour batter into greased loaf pan and top with chocolate chips. Gently stir chocolate chips into the batter.
  5. Cover with aluminum foil and bake for 1 hour and 15 minutes. Remove foil and continue baking for an additional 45 minutes, or until cake is set and a toothpick inserted into the center comes out mostly clean. Cool completely before serving.
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