Chocolate Chip Pound Cake

Southern Favorite #4 – Pound Cake

Pound Cake…for those who have experienced them, that’s all you have to say!

Pound cake is one of the “go to” Southern desserts (the other being banana pudding)  It comes in seemingly hundreds of varieties.  Almost every Southern lady has her favorite pound cake recipe.  

People in other parts of the country may not be familiar with this cherished Southern favorite.  Most people we knew in Pennsylvania had never had it, but when we made it, they loved it.  One friend, who happened to be married to a man from Georgia, told me about the first time she ever had it.  As newlyweds they were visiting his family in Georgia, and his mom (showing her natural southern hospitality) made a pound cake.  Now, typically they are served without icing.  If, like the picture above, they have “icing” it’s called “glaze”.  Not being familiar with pound cake, our friend didn’t realize this.  She tried it, and liked it, but she recalled her first comment was, “This is really good, but where’s the icing?”  

Pound cake doesn’t need icing.  As you can see, I did put glaze on this one.  I was taking pictures and I thought it would look prettier. Usually I don’t.  Some of my family was slightly disappointed that it had glaze, although it didn’t stop anybody from eating it.

So why is it called pound cake?  Does it weigh a pound?  Well, it probably weighs much more.  It’s called pound cake because it was originally made with four ingredients…one pound of each…butter, sugar, flour and eggs. My recipe doesn’t call for quite that much, but pretty close on some.  

It’s much more dense than your typical layer cake, because it has no leavening agent.  It is beaten for several minutes to incorporate extra air.  It’s almost always cooked in a bundt or tube pan but I have seen it baked in a very large loaf pan (industrial sized).  It goes a long way so it’s great for crowds or “pot lucks”.  We’ve taken it to church several time.  

I’ve never met anyone who doesn’t like pound cake.

Here’s the Recipe:

• 8 oz package cream cheese – softened
• 3/4 lb butter – softened
• 3 cups sugar – room temperature
• 6 large eggs
• 3 cups all purpose flour
• 1 tsp vanilla
• 1-2 cups chocolate chips

Allow butter, cream cheese and eggs to come to room temperature before using

Preheat oven to 350 degrees

Coat bundt pan with shortening then dust with flour (I don’t recommend cooking spray)

Cream butter, sugar and cream cheese in a large bowl on high speed for 5-7 minutes

Add eggs one at a time, mixing in between

Add flour a little at a time until well mixed

Add vanilla and mix again

Add chocolate chips (yes, that’s a whole bag) and stir

Bake at 350 for an 1-1 1/4 hours

To test for doneness use a spaghetti noodle instead of a toothpick.  It should come out clean, unless you hit a chocolate chip.

If the top starts to get too brown (and it will) lay a piece of foil on top until the cake is finished cooking

 Don’t tell your kids, but sometimes I toast a piece for breakfast!

Today I am liked with Susan at Organized 31 and Craft-O-Maniac

Chocolate Chip Pound Cake

2013-09-04 00:28:49

Dense and delicious!

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Prep Time

20 min

Prep Time

20 min

Ingredients

1. 8 oz package cream cheese - softened
2. 3/4 lb butter - softened
3. 3 cups sugar
4. 6 large eggs- at room temperature
5. 3 cups all purpose flour
6. 1 tsp vanilla
7. 1-2 cups chocolate chips

Instructions

1. Allow eggs, butter and cream cheese to come to room temp before using.
2. Preheat oven to 350 degrees
3. Coat bundt pan with shortening then dust with flour (I don't recommend cooking spray)
4. Cream butter, sugar and cream cheese in a large bowl on high speed for 5-7 minutes
5. Add eggs one at a time, mixing in between
6. Add flour a little at a time until well mixed
7. Add vanilla and mix again
8. Add chocolate chips and stir
9. Bake at 350 for an 1-1 1/4 hours
10. To test for doneness use a spaghetti noodle instead of a toothpick. It should come our clean, unless you hit a chocolate chip.
11. If the top is getting too brown (and it will) lay a piece of foil on top until the cake finished cooking

Notes

1. It's best to allow the eggs to come to room temp as they will beat better. Since this cake has no leavening agent the whipping of the eggs substitutes and they will whip better if they aren't cold.
2. I used 2 cups of chocolate chips but then there's not enough left in the bag to use for anything else so I just put those in too.
3. It's very important that the pan is well greased, you don't want it to stick.
4. We don't usually put the glaze on and it's still wonderful

By Elaine Carr

O Taste and See https://otasteandseeblog.com/

Chocolate Glaze

2013-09-04 00:45:14

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Ingredients

1. 1/2 cup whipping cream
2. 1 tablespoon butter
3. 2/3 cup chocolate chips

Instructions

1. Over medium heat bring cream and butter to a boil
2. Remove from heat and add chips
3. Let stand 5 minutes
4. Stir until smooth
5. Drizzle over cooled cake

O Taste and See https://otasteandseeblog.com/