Zutaten für Chocolate Chip Sour Cream Pound Cake
- Butter Recipe Cake Mix
- 1 cup sour cream
- 4 large eggs
- Oil
- French Vanilla Instant Pudding
- 2 cups chocolate chips
- 1 ¾ cups granulated sugar
- 1 teaspoon ground cinnamon
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Zubereitung von Chocolate Chip Sour Cream Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup sour cream and 2 cups chocolate chips.
- Pour batter into the prepared bundt pan.
- In a small bowl, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle evenly over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake starts to brown too quickly, loosely tent it with foil.
- Let the cake cool in the pan for 25 minutes before inverting it onto a wire rack to cool completely.
- Enjoy your decadent Chocolate Chip Sour Cream Pound Cake!
Nutrition Information (Approximate per serving)
Sodium
221 g
Sugar
2225g
Fat
607g
Carbs
259g
