Jans Chocolate Chip Pound Cake Recipes

CHOCOLATE CHIP POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

JAN'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). If using layers, grease and line the pans with parchment paper. If using a 9 X 13 pan, grease and dust with cocoa powder. Sift together the cocoa, flour, baking soda and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the buttermilk, mixing just until incorporated. Add the boiling water and beat for one full minute.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

EASY CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
• Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

JAN'S DARK CHOCOLATE SWIRL POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
• Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
• Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.

JAN'S CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.
• Beat butter and cream cheese together in a bowl using an electric mixer until light and fluffy; add sugar and mix well. Beat eggs, 1 at a time, into butter mixture, mixing well after each addition. Gradually mix flour, milk, baking powder, vanilla extract, and salt into butter mixture until batter comes together; fold in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350 degrees and flour and butter an 8x4 inch loaf pan.
• To a stand mixer add the butter and sugar with the paddle attachment and cream together until light and fluffy, about 2-3 minutes.
• Add in the vanilla, eggs and milk until fully combined.
• Add in the flour, baking powder and salt until just combined then fold in most of the chocolate chips (reserve a handful), pour into the loaf pan and sprinkle over the remaining chips and bake for 55-60 minutes.

REESE'S PEANUT BUTTER CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350F.
• Grease and flour a 12-cup bundt pan. Set aside.
• Beat cake mix, milk, peanut butter, eggs, and vanilla together in a mixing bowl until thoroughly combined.
• Stir in peanut butter chips and mini chocolate chips.
• Pour into the prepared bundt pan and bake for 45 to 55 minutes or until an inserted toothpick comes out clean.
• Let cool in pan for 15 minutes. Gently invert onto a cooling rack or plate and let finish cooling for several hours.
• Once the cake has cooled, prepare the glaze.

CHOCOLATE CHIP LOAF CAKE

Steps:

• Preheat the oven to 350°F (177°C) and generously grease a 9×5 inch loaf pan.
• Whisk the flour, baking powder, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and beat on high speed for 1 minute, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. The mixture will be very lumpy and appear curdled- that's ok. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the chocolate chips.
• Pour and spread batter evenly into prepared loaf pan.
• Bake for about 60-75 minutes or until a toothpick inserted in the center comes out clean. That time is a guideline- all ovens differ, so keep a close eye on the cake after 55 minutes. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
• Cool cake in the pan set on a wire rack for at least 1 hour before removing from the pan. Feel free to continue cooling it directly on a wire rack or slice and enjoy then. (It will still be slightly warm.) You can drizzle the topping on the cake when the cake is still slightly warm after that 1 hour of cooling or wait until the cake has cooled completely to top it.
• Stir and melt chocolate chips and peanut butter together in a small saucepan over medium heat on the stove or in a heatproof bowl using the microwave. We usually use the microwave and melt in 30 second increments, stirring after each until smooth. Drizzle over cake. Topping sets into a fudge-like consistency after several hours.
• Cover leftovers tightly and store cake (with or without topping) at room temperature for 3 days or in the refrigerator for up to 1 week.

CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 9x5-inch loaf pan. Set aside.
• In a medium bowl sift together flour, baking powder, and salt. Set aside.
• Note: In this step it's possible to whisk the ingredients in the same order with a hand whisk instead of using a mixer. Mixing the ingredient slowly and with the paddle attachment in the mixer gives the cake a more 'cakey', light texture. In this case there's no need to mix for a few minutes, mix only until the ingredients are combined.In a medium bowl using a mixer fitted with the paddle attachment, beat butter, oil, and sugar on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk (or sour cream/heavy cream) in 2 additions, starting and ending with the flour. Mix in chocolate chips. Once all is added, be careful not to overmix the batter.
• Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly while baking, cover pan loosely with aluminum foil. Allow cake to cool completely on a wire rack.
• Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.