This is my go-to birthday cake. It begins with a cake mix and dry instant pudding mix. I bake it in a Bundt pan so it is a breeze to wrap and transport! I have made this pan of moist deliciousness many times over the years and it is always a hit. I love adding birthday touches that I find in local craft stores like the birthday pennant on this one.

For this cake, I used a Duncan Hines Butter cake mix and Jello Instant Pudding mix. Don’t make the mistake of buying the Jello Cook and Serve. I have made that mistake many times.

Your cakes will come together much better if you do a bit of planning ahead and have all of your ingredients at room temperature. I attempt to do this always when I am baking but of course, there are those times when I need a cake for someone and did not plan ahead. I forge ahead but I prefer to use techniques that give the best outcomes. I have to say, I have had fails and I think all bakers do, it is a matter of practice makes perfect.

You will have a very hard time failing with this cake and I think you will be very pleased with the outcome. I hear Momma saying over and over, “if you can read, you can bake.”

The icing is one that you can spoon over or pour-over. It cooks like a fudge candy and very quickly.

Surprise someone with this cake soon.

Yield: 10-12 slices

CHOCOLATE CHIP POUND CAKE

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moist, buttery, chocolate cake filled with chocolate chips and pecans and a a fudge icing drizzle

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

CAKE

• 1 Duncan Hines Butter Cake Mix
• 1 small box  (3.9 oz) Jello Instant Pudding 
• 1/2 cup sugar
• 3/4 cup vegetable oil
• 3/4 cup water
• 4 eggs
• 1 cup sour cream
• 3/4 cup Nestles Mini Chocolate Chips
• 3/4 cup chopped pecans

Icing

• 3 tablespoons butter
• Baker's Semisweet Baking Chocolate Bar (2 oz)
• 2 1/2 cups confectioner's sugar, sifted
• 3 tablespoons milk

Instructions

CAKE

Preheat oven to 325 degrees. Grease and flour Bundt pan or spray with nonstick spray with flour.

In mixing bowl, add cake mix, dry pudding mix, and sugar. Whisk well.

Add water, oil, eggs, and sour cream. Mix about 2 minutes and all is well combined.

Fold in chips and nuts.

Pour into Bundt pan. Tap lightly on folded towels on counter to release air bubbles.

Bake about an hour. Cool in the Bundt pan for 10-15 minutes, then flip onto a plate or cooling rack. Cool completely.

ICING

In a small saucepan, melt butter and chocolate. Add 2 tablespoons of milk. Stir and pour in confectioners sugar. Use a whisk to combine. Cook about 2-3 minutes stirring with a whisk constantly.

The consistency I prefer is thickened and beginning to look like fudge but act quickly to pour on cake.

You can always add additional sugar if it is thin or milk ( 1 tablespoon at a time) if it is too thick. You will use this over and over because it is so easy.

You can use candies or sprinkles for garnish but again, act quickly because this icing will harden. And if it does, just fill the middle with decorative candies.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 480Total Fat: 33gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 86mgSodium: 106mgCarbohydrates: 46gFiber: 2gSugar: 40gProtein: 5g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

” If you can read, you can bake.”

–Momma