Chocolate Chip Cookie Pound Cake - SO delicious!! Yellow cake mix, vanilla pudding, eggs, water, oil, vanilla, chocolate chips and pecans. Took this to a party and it was gone in a flash! SO moist and delicious. All you need is a scoop of vanilla ice cream and you are set! YUM!
Preheat oven to 350ºF. Grease and flour 10-inch Bundt pan. Set aside.
Combine cake mix, pudding mix, eggs, water, oil and vanilla in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chips and pecans. Pour into prepared pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes.
Invert onto serving plate and cool completely. Dust with powdered sugar.
Notes:
Do not make the pudding, you are only going to use the powdered mix.
Do not make the cake according to the package directions. Just use the dry cake mix and add the ingredients listed.
The cake will keep 3 to 4 days in an air-tight container
Can Chocolate Chip Cookie Pound Cake be frozen? Yes! Bake the cake and let it cool completely. Wrap the cake in plastic wrap and aluminum foil and freeze.
Can freeze the whole cake or cut it into slices.
The frozen cake will keep up to 3 months in the freezer.