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    You are in: Home / Baking / Chocolate Chip Sour Cream Pound Cake Recipe
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    Chocolate Chip Sour Cream Pound Cake

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 02, 2008

      I made the recipe exactly as posted, and it was great. I served it on Super Bowl Sunday, as a finale to the feast before. It is not too heavy, and makes the perfect ending to a big meal.

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    • on March 14, 2008

      N I C E alternative to "homemade" pound cake. I've made it twice now and yes, you can use almost the whole bag of c.chips and it's not too much. Also, I was concerned about so much dry sugar and cinnamon on top (the way the recipe suggests) but it turns into a nice crunchy topping. I REALLY liked that! I'll be using this recipe again. THANKS!

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    • on April 07, 2007

      I took this to a club meeting, and it got rave reviews. I made it exactly according to the recipe. It's very moist, where some pound cakes can be a bit dry. A great recipe!!

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    • on February 12, 2007

      I substituted unsweetened appleasauce instead of the oil (always do) and it turned out great. I baked it in 2 loaf pans instead of a bundt pan - baked for about 45 minutes. I forgot the sugar and cinnamon on top though!! I'll have to try that next time. Still tasty and easy without it! A great cake to use for snacks or desserts. Thanks!

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    • on November 05, 2006

      This is a good cake. I really liked the sugar and cinammon mixture that was poured on the top of the batter. It gave the cake a nice added touch of flavor. Thanks, MustangeMom!

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    • on October 09, 2005

      I followed this recipe exactly as it stated. Turned out delicious! My family loved it. The cooking time for me was exactly 60 minutes as recipe stated. This is a very moist pound cake and tasty as well. This will be a new keeper in my household and the Holidays coming up. Thanks for sharing. Melanie Davis

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    • on April 05, 2004

      This recipe was fairly easy to make and delicious to boot! In an effort to make it lower in calories though I did substitute sugar free pudding, fat free sour cream and I also used 1/3 cup extra virgin olive oil instead of regular. It still turned out wonderfully scrumptious! It was still a very rich tasting cake. The family loved it too.

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    Nutritional Facts for Chocolate Chip Sour Cream Pound Cake

    Serving Size: 1 (1564 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6235.4
     
    Calories from Fat 3082
    49%
    Total Fat 342.5 g
    526%
    Saturated Fat 121.4 g
    607%
    Cholesterol 961.7 mg
    320%
    Sodium 5314.0 mg
    221%
    Total Carbohydrate 779.4 g
    259%
    Dietary Fiber 27.0 g
    108%
    Sugars 556.3 g
    2225%
    Protein 70.1 g
    140%

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