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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHOCOLATE CHIP SOUR CREAM POUND CAKE Recipe

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This recipe for CHOCOLATE CHIP SOUR CREAM POUND CAKE is from Vicky Starks' Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (18.25 oz.) yellow cake mix with pudding
1 (3.9 oz.) package instant chocolate pudding mix
1/2 c. sugar
3/4 c. vegetable oil
3/4 c. water
4 eggs
1 (8 oz.) carton sour cream
1 c. (6 oz.) semisweet chocolate chips
Sifted powdered sugar
Directions:
Directions:
Combine first 3 ingredients in large mixing bowl to remove lumps. Add next 4 ingredients, stir until smooth. Stir in chocolate chips. Pour batter into a greased and floured (or sprayed) 12 cup Bundt pan.

Bake at 350º for 1 hour, or until inserted pick comes out clean.

Cool for 10 minutes; gently run knife around inside and outside edges, invert and remove from pan onto cake plate, let cool completely.

Sprinkle with sifted powdered sugar.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Served warm or cold, with strawberries and/or ice cream. DECADENT!

 

 

 

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