German Chocolate Chip Pound Cake Recipes

Steps:

• Mix the first five ingredients together and beat for 3 minutes. Add in sour cream and beat for an additional minute. Stir in grated German chocolate bar and chocolate chip morsels. Pour into Bundt pan and bake at 350 degrees until golden brown. Approximately 55 minutes.

Steps:

• 1. Place rack in the center of the oven and preheat to 325'F. Spray a 10" tube pan (or three 8" loaf pans) with cooking spray, then dust with flour. Shake out excess flour and set aside.
• 2. Break the German chocolate bar into four pieces. Grate the bar using a food processor or a hand grater until it is finely grated. (If using a food processor, insert the steel blade and drop the chocolate pieces into the processor one at a time.) Set aside. (Time-saver tip- I found out, recently, that you can also melt the chocolate, and I'm thinking this has got to be easier!)
• 3. Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low for 1 minute. Fold in the grated chocolate, and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more scraping the sides down again if needed. Fold in the chocolate chips. The batter should look well blended and the chocolate chips should be evenly distributed. Pour the batter into prepared tube pan (or loaf pans), smoothing out with the rubber spatula. Place pan in oven.
• 4. Bake until golden brown and the center springs back when lightly pressed with your finger, 55-58 minutes for tube pan (50-52 minutes for loaf pans). Remove from the oven and place it on a wire rack to cool for 20 minutes for tube pan (5-8 minutes for loaves).
• 5. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto a cake/serving plate so it is right side up. Allow to cool 30 minutes more. Dust with confectioner's sugar if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in grated chocolate and chocolate chips. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

Steps:

• Preheat oven to 300 degrees.
• Grease and flour a 10-inch tube pan or bundt pan.
• Cream shortening at medium speed of mixer.
• Gradually add sugar until well mixed.
• Add eggs one at a time, beating well after each egg.
• Blend in vanilla extract.
• Combine flour, baking soda and salt.
• Add alternately with buttermilk to the creamed mixture.
• Continue mixing well.
• Mix in the melted chocolate last.
• Pour batter into prepared pan and bake for about 90 minutes or until cake tests done.
• Cool cake in pan on rack for about ten minutes, then turn out and let cake cool completely.
• You may sprinkle with confectioners sugar or top with chocolate glaze.
• For glaze, microwave chocolate and butter together, in a medium sized bowl, until melted.
• Mix in confectioners sugar and just enough water to make a smooth glaze.
• Pour glaze over cake and let trickle down the sides.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
• Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.