
Chocolate Chip Pound Cake
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Ingredients
Chocolate Chip Pound Cake
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup unsalted butter, room temperature
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour*
- 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 1 1/2 cups semisweet chocolate chips
Glaze
- 2 cups Imperial Sugar Confectioners Powdered Sugar
- 4 tablespoons milk or cream
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 300°F.
- In bowl of electric mixer, combine sugar and butter until smooth.
- Mix in eggs and vanilla extract.
- In a large bowl, whisk together flour, baking powder, and salt.
- Pour flour mixture into sugar mixture. Mix until just combined.
- Mix in sour cream.
- Stir in chocolate chips.
- Spray a loaf pan (or line with foil/parchment paper).
- Fill loaf pan with batter.
- Bake for 1 hour and 45 minutes. Remove and let cool completely.
- For glaze, whisk together powdered sugar and milk until smooth.
- Drizzle over cooled pound cake.
- Optional: decorate pound cake with chocolate chips after adding glaze.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.
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