Ingredients for Sour Cream Chocolate Chip Pound Cake
- Yellow Cake Mix
- Instant Vanilla Pudding
- Oil
- 1 cup sour cream
- 4 large eggs
- 2 cups chocolate chips
- 1 cup chopped nuts (optional)
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How to Make Sour Cream Chocolate Chip 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 2 cups granulated sugar until light and fluffy (about 5 minutes).
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 2 cups chocolate chips and 1 cup chopped nuts (optional).
- Pour batter into the prepared bundt pan and bake for 60-70 minutes, or until a wooden toothpick inserted into the center comes out clean. Start checking for doneness around 45 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
136g
Fat
43g
Carbs
17g
