Milk Chocolate Chip Pound Cake

I used to only want to bake under certain conditions.

I’d require the right brand of ingredients, the most foolproof recipe and the perfect audience to praise me for my delicious concoctions when I’ve finished.

Now I’m ready to bake whenever and sometimes wherever the urge summons.

Like yesterday.

My boyfriend came to pick me up for the night, and as he opened the door to give me a loving embrace, he instead hit the corner of a cardboard box carrying every ingredient necessary to make a brownie- from the cup of cocoa to the pinch of salt.

I was jonesin’ for a new peanut butter recipe.  Right then.  Not so much an urge to make love to a whole pan of peanut butter goodness all by myself when I was done (there are other days set aside for that), but more a desire to add a “keeper” to my recipe collection.  Consider this a dress rehearsal for the potential days of pregnancy cravings.  I wonder if any man has experienced baking cravings from their expectant wife…

You see, unless my recipe calls for bratwurst, provolone cheese or pub mix, I’m pretty much SOL when at his place.  Occasionally I can scrounge up some milk with an expiration date past today’s to salvage an overly thick frosting.

I keep toothpicks in my wallet for emergency doneness checking knowing that I always seem to forget them when packing the traveling baking box.  Yep, I’m totally normal.  Cash, driver’s license, toothpicks.  Check, check, check.

He has though, begun to take an interest beyond the passionate one shown at the taste testing phase and has purchased both a whisk and measuring cups for his pad.  He even mans the Mixmaster when at my abode.  I suppose that makes sense.  It’s loud, shiny, powerful and can beat the crap out of any eggs that seem to be getting too rowdy.

Oh and by the way, that peanut butter recipe is in it’s third draft and will be shared very shortly.  I found that keeper I wanted!

But today, I give you Milk Chocolate Chip Pound Cake feat. Mixmaster-ing J-Wah.  That’s at least what this single would be called on my baking album as that’s his actual nickname in my family.  And no, I’m not dating a rapper, although that name my mom gave him is misleading, if not totally embarrassing.  Perfect.

This is a sweet and dense- but not overly heavy- pound cake with a smooth milk chocolate moistness from the added chips.

Yes, let’s start with the chips…

Like snowflakes.  Not one delicious shard alike.

Messes usually make for tastier treats.

Easy does it.  Fold, fold, fold.

Go get that batter you yummy moist makers!

Spatula-in-the-mouth photo.  Best tasting batter so far.  Not that this behavior is condoned…

Thank goodness for messy frosting to ruin such neat slices.  Divine.

Milk Chocolate Chip Vanilla Pound Cake

This is my basic sour cream pound cake recipe with a slight alteration to accommodate a chocolate-y sweet tooth.  With a light, smooth frosting, there is definite satisfaction in the dense and creamy arena here.  You won’t fall victim to a dry pound cake with the perfect bits of chocolate melted inside nor will you have any crunch to ruin a perfectly soft texture.  Vanilla and chocolate tag team here.  Simple perfection.

1 1/2 C flour less 1 T.

1 pinch of baking soda

1 T cocoa powder

1/4 tsp fine sea salt

1 1/4 C white sugar

1/2 C butter, softened

1/2 C sour cream

3 eggs

2 tsp vanilla

1/2 C milk chocolate chips, chopped into pieces (pick a brand you enjoy eating plain)


  1. Preheat oven to 350 degrees F.  Grease an 8×4 loaf pan.
  2. In a bowl, sift flour, cocoa, baking soda and salt.
  3. Separately, cream butter and sugar together until fluffy.  Add eggs one at a time and beat briefly.  Then add sour cream and vanilla and blend.
  4. Fold in flour in two parts until combined.
  5. Fold in chocolate chips being careful not to over mix the batter.
  6. Pour into greased pan and bake for 50 minutes in preheated oven.  Check doneness at this point with a toothpick looking to see if it comes out clean.  Be sure not to over bake remembering that the chocolate will appear melted on the toothpick but the cake will be done.  Bake an additional 5-15 minutes checking every 5 minutes if it’s not done.  No one should be forced to eat dry pound cake and this one finishes just shy of an hour for me with the correct texture.  Cool and turn out onto a plate.  Frost with frosting below.

1/4 C butter, softened

2/3 C confectioners sugar

1 T sifted cocoa powder



  1. Mix together butter, sugar and cocoa until a smooth paste is formed.
  2. Add milk 1 tsp at a time and whisk in between additions until desired consistency is achieved.
  3. Spread over cooled cake.

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