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COOKING WITH THE SNAP: Chocolate Chip Pound Cake

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Chocolate Chip Pound Cake

(More of a regular cake density, than a pound cake)

1 box yellow cake mix, super moist or with pudding
1 (3.9 ounce) package chocolate instant pudding
1/2 Cup sugar
3/4 Cup vegetable oil
3/4 Cup water
4 Large eggs
1 (8 ounce) Container sour cream
1 (6 ounce) Package semisweet chocolate chips (approximately 1 cup)
3-ounces Mini-Chocolate chips (approximately ½ cup)
Powdered sugar

Combine the first 3 ingredients, stirring with a wire whisk to remove the large humps.

Add the oil and next 3 ingredients, stirring until smooth. Stir in chocolate chips.

Pour batter into a greased and floured 12-cup Bundt or tube pan.

Bake at 350 degrees F for one hour or until toothpick comes out clean.

Cool in the pan for at least 10 minutes. Remove from the pan and cool completely.

Sprinkle with powdered sugar. If you don’t have a shaker to dispense powdered sugar, a slotted spoon works well.

From the Kitchen of Kacie Hatley
Prepared by Lori Ivey