Milk Chocolate Pound Cake

Name: Milk Chocolate Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12-14 serving(s)
Ingredients: 4 (1 5/8 ounce) milk chocolate candy bars; 1 yellow cake mix; 1 (3 1/2 ounce) vanilla instant pudding mix; 1 cup sour cream; 1/2 cup vegetable oil; 4 large eggs; 1 teaspoon vanilla extract; 2 teaspoons powdered sugar

Submitted by Sherrybeth

"This was the recipe on a local cooking show the other day and it looked so good that I had to whip one up...TALK ABOUT DELICIOUS!"

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photo by HokiesMom

Ready In:: 1hr 20mins
Ingredients:: 8
Serves:: 12-14

ingredients

4 (1 5/8 ounce) milk chocolate candy bars
1 yellow cake mix
1 (3 1/2 ounce) vanilla instant pudding mix
1 cup sour cream
¹⁄₂ cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
2 teaspoons powdered sugar

directions

Preheat oven to 350 degrees.
Spray a 12 cup bundt pan or a tube pan with non-stick spray containing flour (Baker's Joy or Crisco with flour)
Break milk chocolate bars into pieces.
Chop chocolate pieces into small bits - some may be large.
Combine cake mix, pudding mix, sour cream, oil, eggs, and vanilla in a large bowl.
Beat with mixer on low speed for 1 minute. Fold in chocolate bits.
Pour batter into prepared pan.
Smooth out with spatula.
Bake in pre-heated 350 degree oven for 55 to 60 minutes or until cake is lightly browned and cake springs back when lightly pressed. Allow cake to cool 20 minutes.
Place cake on a serving platter and sift powdered sugar over the top.

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Reviews

Delicious cake! I really liked the addition of the milk chocolate bar instead of chocolate morsels. Dusting of powdered sugar is PERFECT for this cake - you don't want to take away from the rich flavor of the cake itself. I did use non-fat sour cream and it still provided a nicely moist cake. Thanks Sherrybeth for a winner of a dessert. Made for Zaar Cookbook Tag game.

HokiesMom

Tweaks

Delicious cake! I really liked the addition of the milk chocolate bar instead of chocolate morsels. Dusting of powdered sugar is PERFECT for this cake - you don't want to take away from the rich flavor of the cake itself. I did use non-fat sour cream and it still provided a nicely moist cake. Thanks Sherrybeth for a winner of a dessert. Made for Zaar Cookbook Tag game.

HokiesMom