Chocolate Chip Pound Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 10-inch tube pan, ensuring every nook and cranny is coated. (Prep time: 5 minutes)

Recipe View 2 mins In a large mixing bowl, whisk together the yellow cake mix and instant vanilla pudding mix until well combined. Create a well in the center of the dry ingredients. (Prep time: 2 minutes)

Recipe View 6 mins Pour in the vegetable oil, eggs, and milk into the well. Using an electric mixer, beat on low speed until just blended, then increase the speed to medium and beat for 4 minutes until the batter is smooth and airy. Be sure to scrape down the sides of the bowl to ensure everything is fully incorporated. (Mixing time: 6 minutes)

Recipe View 3 mins Gently fold in the grated semisweet chocolate and milk chocolate chips until evenly distributed throughout the batter. (Folding time: 3 minutes)

Recipe View 1 mins Pour the batter into the prepared tube pan, spreading evenly. (Prep time: 1 minute)

Recipe View 1 hrs Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few moist crumbs attached. (Baking time: 60 minutes)

Recipe View 15 mins Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 15 minutes +)