1 C. sour cream
1 C. canola oil
4 eggs
1/2 C. hot water
1/4 C. sugar
3.9 oz. box instant chocolate pudding, dry
1 C. semisweet chocolate chips
butter and flour or Baker's Joy to prepare pan
powdered sugar for garnish, if desired
Heat oven to 325 degrees. Butter and flour a tube cake pan. In a large mixing bowl, combine all ingredients except chocolate chips. Using an electric mixer on medium, beat 2 min. Fold in chocolate chips. Pour into prepared pan and bake 1 hr. Cool in pan 15 min, then turn out onto cooling rack. Serve slightly warm or at room temperature. Sprinkle with sifted powdered sugar for garnish, if desired.
I was never a big pound cake fan...until I was introduced to this one! It is out of this world. Add a few fresh strawberries to the mix for the perfect compliment!
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