The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.

Chocolate Chip Pound Cake

Blaise Doubman 

If you were ever a fan of Paula Deen you may want to pay attention to this recipe. This recipe was actually created by Dora Charles, who then in contract developed a lot of Paula’s recipes for her cookbooks and restaurants. Sadly, according to Dora, she allegedly never did get the recognition that she deserved. There are several recipes like this one floating around but the thing that makes this one a bit unique is the addition of the vanilla and chocolate pudding mixes. Usually, it is one or the other. 

I really find this top be a moist and flavorful cake. The recipe calls for chocolate chips but I actually prefer chocolate chunks. They have more of a chocolate “bite” to them and are thicker and do not really melt the same way as the chips do. Do not over bake this cake because it will turn dry. You will know it is done when you touch the top and it seems to jiggle all the way through. 

Chocolate Chip Pound Cake

4 large eggs
1 1/2 cups water
2 teaspoons pure vanilla extract
1 package yellow cake mix
1 small box instant vanilla pudding mix
1 small box instant chocolate pudding mix
1 stick unsalted butter, melted
1/4 cup vegetable oil
3/4 cup semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Spray a Bundt pan with non-stick cooking spray containing flour.

In a large bowl whisk together the large eggs with the water and pure vanilla extract. Whisk in the cake mix and both boxes of instant pudding mix.

Combine together the melted unsalted butter and vegetable oil. Add this a little at a time to the batter, beating constantly.

Fold in the semi-sweet chocolate chips.

Pour evenly into prepared Bundt pan and smooth out the top. Gently tap on counter several times to remove any air bubbles.

Bake in preheated oven 65 minutes.

Remove and allow to cool 10 minutes.

Gently run a knife around the outsides of the cake and flip out onto a serving plate.

Serve warm. Store leftovers, covered, in the refrigerator for up to 48 hours.

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