One of the best chocolate pound cakes that is quick and easy to make! So moist and delicious fresh out of the oven drizzled with chocolate sauce!

This cake never stays around for long!

Chocolate Chip Pound Cake

1 box yellow cake mix (with pudding in the mix)
1/2 cup sugar
1 (3 oz.) pkg. chocolate pudding mix
3/4 cup vegetable oil
3/4 cup water
4 large eggs
1 (6 oz.) package chocolate chips
1 cup sour cream (do not use the low-fat!)

Optional: 1 cup chopped pecans

Mix together cake mix , sugar, and dry pudding mix until blended and all lumps are gone.  Make a well in the center and add water and oil, stirring with a spoon until well mixed. Add eggs and mix well. Add chocolate chips and sour cream, stirring well. Add nuts if desired.

Pour mixture into a greased and floured Bundt pan. Place in the center rack of a preheated 350 degree oven. Bake until toothpick inserted in the center comes out clean. Be careful to not overbake. In my oven, cooking time is approximately 45 minutes.

When done, invert onto serving plate when slightly cooled (about 5 minutes), then drizzle with chocolate sauce and sprinkle with chopped pecans.

Optional: Dust with confectioners’ sugar or drizzle with Chocolate Sauce.

Notes: A tip from my neighbor – If you do not have a cake tester for doneness, a kabob skewer works just perfect!

CHOCOLATE SAUCE
1 cup sugar
3 Tbsp. cocoa powder
1 cup half and half
2 Tbsp. butter
1/2 tsp. vanilla flavoring

Stir sugar and cocoa together until blended. Then add half and half cream, mixing with a wire whisk as you pour. Put aside the wire whisk and use a wooden spoon from this point on.

Bring mixture to a slow boil and continue boiling without stirring until mixture reaches the soft-ball stage. Add 2 Tbsp. butter and 1/2 tsp. vanilla. Pour sauce over warm cake and top with nuts.