When I ask family and friends what I can bring to a get-together, I’ll invariably get a request for my Cream Cheese Pound Cake. I decided to put a new spin on this moist, dense cake by adding semisweet chocolate chips to the batter.
This cake is baked in a Bundt pan, has a shelf life of two weeks and freezes well. It’s a good dessert that can go from an elegant meal finale with the addition of whipped cream and chocolate sauce to an unadorned down-home favorite for potlucks, picnics and backyard barbecues.
Chocolate-Chip Cream Cheese Pound Cake Recipe
Prep Time: 20 minutes 15 minutes
Cook Time: 8 hours 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Number of servings: 10-12 12
- 12 ounces unsalted butter, no substitutes, softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups sugar
- 6 large eggs, at room temperature
- 3 cups sifted cake flour
- 1/4 teaspoon salt
- 1 1/2 tablespoons vanilla
- 1 1/2 cups semisweet chocolate chips
- Confectioners' sugar
- Heat oven to 325 degrees. Coat a 10-inch Bundt pan with cooking spray.
- In a large bowl, cream together butter, cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add flour and salt a little at a time, beating until smooth.
- Add vanilla and blend. Stir in chocolate chips until evenly distributed.
- Pour batter into prepared pan and bake 75 to 90 minutes, or until toothpick inserted near center of cake comes out clean.
- Cool on wire rack for 20 minutes. Invert, remove from pan and let cool completely on a wire rack.
- Dust with confectioners' sugar. Store covered up to two weeks at room temperature.