Last night we had company for dinner (Hi Caroline!). The day was very hectic with lots of unexpected twists and turns and I needed to come up with a fabulous homemade desert fast. Paula Deen to the rescue! I had just purchased Paula’s new collector’s issue “Best Desserts” at the grocery store. After flipping through, I found the solutions to my problem on page 36, Double Chocolate Chip Pound Cake.
I had all the ingredients in my pantry so I was off to the races. One hour later, chocolate perfection was served with a yummy scoop of vanilla ice cream. You just can’t go wrong with Paula. She never lets you down!
Double Chocolate Chip Pound Cake
Recipe by Paula Deen in “Best Desserts”
Makes 1 (10 inch) fluted pound cake
1 (18.25 oz) box yellow cake mix
1 (5.9 oz) box instant chocolate flavored pudding
1/2 cup sugar ( i omitted this and the cake was sweet enough)
2/3 cup water
1/2 cup vegetable oil
4 large eggs
1 (8 oz.) container sour cream
1 (12 oz.) bag chocolate chips
Garnish: Confectioners sugar
Preheat oven to 350 degrees. Prepare a 12 – 15 cup fluted pan with flour and shortening.
In a large bowl, combine cake mix, pudding mix, and sugar. Add water, oil, and eggs. Beat at medium speed with an electric mixer until smooth. Stir in sour cream and chocolate chips. Pour in prepared pan and bake for one hour . Cool, remove from pan and serve.
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