Ingredients
Makes 1 Loaf
Step 1
Preheat oven to 325° F. Butter and flour 9x5x3-inch loaf pan. Beat sugar, eggs and vanilla extract in large bowl until thick and blended. Add butter and beat until well blended. Beat in milk. Mix flour and baking powder in medium bowl. Add dry ingredients to butter mixture and stir just until blended. Mix in chocolate chips.
Step 2
Spoon batter into prepared pan. Bake until cake is light golden and tester inserted into center of cake comes out clean, about 1 hour. Transfer pan to rack and cool 10 minutes. Turn out cake onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in plastic and store at room temperature.)
Leave a Review
Reviews (12)
Back to TopThis recipe is no horrible, it needs some serious tweeking. I just made it and I have to say that it is a bit dry, despite me adding 1/3 cup of vegetable oil. I will give it another try, using cake flour and adding 1/2 cup of oil with 1/3 cup of sour cream.
Anonymous
Ewing, NJ
7/16/2011
I thought it was awsom I just added 3 tablespoons more.
kevojy
Canada
7/17/2005
It was a decent cake, but a bit dry. To offset the dryness, we whipped whipping cream (no Cool Whip for us!) and served the cake with the cream. The dryness was much less noticeable, and the cream tasted great with the chocolate chips.
Kristasue
Cambridge, England
5/2/2005
This cake turned out dense, crumbly and not very tasty. It was like a big, dry cookie. Not worth the effort.
Anonymous
Waterloo, Ontario, Canada
2/19/2002
这是一个非常好的磅蛋糕。我刚在翻云覆雨g, and this was a good place to start. This tastes just like regular pound cake that you would normally find in a bundt pan, except 10 times better! There was just enough sugar to balance this dish out, and it was easy to remove from the pan. After all of the ingredients were mixed together, I realized it was a little dry so I added about 1 extra teaspoon of milk and that made it easier to put in the pan, and it tasted moister. I will definitely make this again!!
Anonymous
New York
1/15/2001
这是一个非常好的磅蛋糕。我刚在翻云覆雨g, and this was a good place to start. This tastes just like regular pound cake that you would normally find in a bundt pan, except 10 times better! There was just enough sugar to balance this dish out, and it was easy to remove from the pan. After all of the ingredients were mixed together, I realized it was a little dry so I added about 1 extra teaspoon of milk and that made it easier to put in the pan, and it tasted moister. I will definitely make this again!!
Anonymous
New York
1/15/2001
Blech - This cake was too dry and heavy. I was expecting a "real" pound cake.
Anonymous
Washington, DC
11/12/2000
Blech - This cake was too dry and heavy. I was expecting a "real" pound cake.
Anonymous
Washington, DC
11/12/2000
This is not pound cake - this is a loaf type cake. It does not live up to the rich, dense and buttery rendition of traditional pound cake - it was quite dry and crumbly. It's a good snack cake for mornings with coffee (instead of a muffin). The cake is quite sweet, but not for dessert fare. Like the first reviewer, check it after about 50 min. On a positive note, it's very quick and easy!
Anonymous
West Vancouver, BC
7/29/2000
Did not like the consistency at all. Probably would come out good if you cream instead of melt the butter.
Anonymous
Dallas, TX
5/8/2000
Did not like the consistency at all. Probably would come out good if you cream instead of melt the butter.
Anonymous
Dallas, TX
5/8/2000
Very good! I made it in a bundt pan and it was done in one hour.
Anonymous
Montoursville, Pa
4/10/2000
I didn't think it had enough sugar-sweetness to balance the bitter-sweetness of the chocolate chips. I would definitely serve it with something (the strawberry coulis sounds like a good idea).
Windy Booher
Jacksonville, FL
11/2/1999
Loved it!! I served mine with a strawberry coulis ... yummy!
Anonymous
Cincinnati, OH
9/14/1999
Loved it!! I served mine with a strawberry coulis ... yummy!
Anonymous
Cincinnati, OH
9/14/1999
