Jan's Chocolate Chip Pound Cake Popular Recipes

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Jan's Chocolate Chip Pound Cake

"Moist and delicious pound cake that is simple to prepare. This recipe works well with conversions to soy products for a lactose-free dessert as well."

Ingredients :

1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
2 cups white sugar
4 large eggs
3 cups all-purpose flour
1/2 cup whole milk
1 tablespoon baking powder
2 teaspoons vanilla extract
1 teaspoon salt
1 (12 ounce) package miniature chocolate chips

Instructions :

Prep : 15M	Cook : 16M	Ready in : 1H15M

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.

Notes :

I make this cake for my husband and 5 kids to put in their lunches. I use a Wilton® long loaf pan. When cooled I cut the cake into 1-inch slices and put in Ziploc® sandwich bags then the freezer. In the morning I put a slice in everyone's lunch bag and by noon they are perfect to eat and it helped keep their lunch cold.
I also use different extracts like coconut, almond, and peanut butter to switch it up. Mini chips work best as larger chips tend to sink.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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