Chocolate Chip Pound Cake

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Here’s a bonus sweet one for y’all!  I don’t even have a great story to go with it because this is just one of those recipes that somehow showed up in our family recipe box and has been made time and time again.  Any time I take this cake somewhere I am asked for the recipe and I hope you can see why!  It’s called a pound cake, but the special ingredient of the instant pudding mixes make the cake soooooooooooo moist and less dense than a typical pound cake.  As an added bonus, you can switch up the flavors of the cake, pudding mixes and stir-in (the chocolate chips in the original recipe) to make many different variations of this pound cake. I mean, how can you not love that?!

I think next time I’ll try Lemon Blueberry Pound Cake.  Or Vanilla Pecan.  Or Chocolate Peanut Butter Chip. Oh goodness… I may be in trouble 😉


Chocolate Chip Pound Cake

  • 1 yellow cake mix
  • 1 c water
  • ½ cup vegetable or canola oil
  • 4 eggs
  • 1 small instant vanilla pudding
  • 1 small instant chocolate pudding
  • 1 bag semisweet chocolate chips (about 2 cups if you are swapping for something else)

Preheat the oven to 350.

Mix everything together but the chocolate chips. Get rid of any large lumps of cake or pudding mix but it’s okay to have some small lumps in your batter.

Stir in the chocolate chips.  This batter is pretty thick, just make sure that the chips are pretty evenly mixed through.

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Bake in greased bundt pan for 1 hour.  I place the bundt pan on a cookie sheet just as a safety net… but it bakes up in the bundt pan nicely each time.

Let the cake cool a few minutes before you run a butter knife along the edge and turn it out onto a plate.  The cake is AMAZING as is… but also nice with a simple glaze or whipped cream.  We went for the glaze on this one – just a simple mix of powdered sugar with a little milk.  Play with the amounts to get the thickness of glaze you prefer but trust me, it doesn’t take much milk!  Start with just a tablespoon and work up from there.

What variation will you try?  After the classic Chocolate Chip, of course 😉

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Full Recipe

Chocolate Chip Pound Cake

  • 1 yellow cake mix
  • 1 c water
  • ½ cup vegetable or canola oil
  • 4 eggs
  • 1 small instant vanilla pudding
  • 1 small instant chocolate pudding
  • 1 bag semisweet chocolate chips

Preheat oven to 350.

Mix everything together but the chocolate chips.

Stir in chocolate chips.

Bake in greased bundt pan for 1 hour.

Let cool a few minutes before turning out onto a plate.

Begonia’s Banana Pudding

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Begonia was a friend of my Grandma McGee.  I can imagine the two of them sitting together chatting about life, griping about life’s little irritations, celebrating the successes, sharing recipes and smiling.  Lots of smiles.  Begonia shared this recipe with my Grandma and it’s become a family favorite over the years.  It always makes me think of my Grandma and makes me smile like I know they would be.

There’s a surprise ingredient in this pudding, one I really wasn’t a fan of growing up.  I mean, who likes to put sour cream on things?! (I’ve thankfully overcome this dislike in my more recent years)  If you aren’t a fan of sour cream, you have to give this a try.  It gives the pudding a richness without adding more sweet to the mix.

Do you have any favorite namesake recipes?  What are they?


Begonia’s Banana Pudding

  • 5 bananas, sliced
  • 3 small, or 2 large, instant banana pudding mix
  • 3 cups milk
  • 12 oz cool whip
  • 12 oz sour cream
  • 1 box Nilla wafers, or similar product

This couldn’t be easier, y’all.  Mix and stack your way to sweetness!

To start, line a bowl or individual parfait cups with wafers.  I like to break a few up so that they make a pretty complete bottom layer but you do you with the amount of wafers you use.  If you ask Will, he’s going to say “load it up with wafers!” If you are going for presentation power, use a glass dish and be sure to get the wafers all the way to the edge so that you can see them against the glass.

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Whisk together the pudding mixes and milk. Stir in the cool whip and sour cream until everything is mixed well and smooth.  Trust on the sour cream, y’all.  It works.

Carefully layer bananas and pudding on top of your base wafer layer.  If you want the pretty presentation, just be sure to carefully line some banana slices right at the edge of the dish and then carefully smooth the pudding over the top and to the edges.  It will set and firm up a bit if you let the completed dish sit in the fridge for a while.   Keep alternating layers of wafers, bananas and pudding until you reach the top of your dish or run out of material!

Top with crushed wafers (extra cool whip is nice too).  You are good to go from here, or set the dish(es) in the fridge for a bit and the pudding will firm up a little more.

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If you are smiling right now, Begonia would be proud 🙂


Full Recipe

Begonia’s Banana Pudding

  • 5 bananas, sliced
  • 3 small, or 2 large, instant banana pudding mix
  • 3 cups milk
  • 12 oz cool whip
  • 12 oz sour cream
  • 1 box Nilla wafers, or similar product

Line a bowl (or individual parfait cups) with wafers.

Mix pudding and milk.

Add cool whip and sour cream, mix well.

In the bowl, or parfait dishes, alternate layers of pudding, bananas and wafers.

Top with crushed wafers.

Black Forest Pudding

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Ready for something sweet?

This recipe comes from my mom.  I’m not really sure why we call it Black Forest Pudding, since historically anything labeled “Black Forest” includes cherries and this one is most definitely cherry-free.

Grandpa McGee hates cherries.  As a result of this, my sister, Laura, and I would love to sit next to him at dinner.  Grandma McGee often made a fruit salad with dinner and, of course, fruit salad has cherries.  Grandpa would start the meal by picking up his medicine Grandma had thoughtfully put on his dinner plate, swallow it with a gulp of tea, make a big face of disgust to make us girls giggle, then slyly start picking all the cherries out of this fruit salad and slip them on our plates.  It was the highlight of every meal, followed only by Grandma’s fabulous cooking itself.  I’m going to guess that this recipe was developed to ease some of Grandpa McGee’s cherry pains.

After cooking the crust, this dessert is chilled and can be easily made ahead of time and stored in the fridge.  I’ve often made this as a housewarming or potluck dish as it travels well.

If you like cherries, you could easily add a cherry pie filling between the cream cheese and chocolate pudding layers.  Go ahead… I won’t tell Grandpa.


Black Forest Pudding

  • 1 cup flour
  • 1 cup pecans, finely chopped
  • 1 stick butter, melted
  • 8 oz cream cheese, softened
  • 1 cup sifted powdered sugar
  • 3 cups whipped cream (or one small package of prepared whipped cream)
  • 1 tsp vanilla
  • 1 small package instant vanilla pudding
  • 1 small package instant chocolate pudding
  • 3 cups milk
  • Pecans, chocolate chips for topping

Mix together the pecans, flour and melted butter.

Spray a baking dish with cooking spray.  If you like a thicker crust, use an 8×8 pan – for a thinner crust, go with a 9×13 pan.  Press the dough onto the bottom of the pan. Bake at 350 for 20 minutes, then cool the crust completely.

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Blend together the softened cream cheese, powdered sugar, 1 cup whipped cream and vanilla.

In a separate bowl, mix together the puddings and milk.

Now, it’s all about the layering.  Top the cooled crust with the cream cheese mixture.  Spread the pudding mixture on top of that.  Cover with the remaining whipped cream.  When spreading the whipped cream, be careful not to push the cream too hard into the pudding or it will start to streak a bit.

I always like to decorate the tops of desserts like this with a hint as to what is inside – it’ll save you from having to warn eaters about nuts, chocolate, or other potential allergy items.  I sprinkle the top of the Black Forest Pudding with mini chocolate chips and a few pecan pieces.

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Refrigerate until ready to serve!

Try it out – cherries or no, this is an easy dessert for family, friends and Grandpas all over.

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Full Recipe

Black Forest Pudding

  • 1 cup flour
  • 1 cup pecans, finely chopped
  • 1 stick butter, melted
  • 8 oz cream cheese, softened
  • 1 cup sifted powdered sugar
  • 3 cups whipped cream (or one small package of prepared whipped cream)
  • 1 tsp vanilla
  • 1 small package instant vanilla pudding
  • 1 small package instant chocolate pudding
  • 3 cups milk
  • Pecans, chocolate chips for topping

 

Mix together the pecans, flour and melted butter.

Spray baking dish (8×8 for thick crust, 9×13 for thinner crust) with cooking spray.

Press into baking dish and bake at 350 for 20 minutes.

Cool completely.

Blend together the softened cream cheese, powdered sugar and 1 cup whipped cream.

Spread on top of cooled crust.

Mix together the puddings and milk.

Spread on top of cream cheese mixture.

Top with remaining whipped cream.

Sprinkle pecans, chocolate chips on top of dessert.

Refrigerate until ready to serve.