Cream Cheese Chocolate Chip Pound Cake
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 384.2
- Total Fat: 20.3 g
- Cholesterol: 83.3 mg
- Sodium: 271.0 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 1.9 g
- Protein: 6.0 g
View full nutritional breakdown of Cream Cheese Chocolate Chip Pound Cake calories by ingredient
Number of Servings: 15
Ingredients
-
1 (8 Ounce or 225 grams) Package Of Cream Cheese
3/4 Cup (175 grams) Unsalted Softened Butter
1 1/2 Cups Granulated Sugar
1 Teaspoon Ground Cinnamon
1 1/2 Teaspoons Vanilla Extract
4 Eggs At Room Temperature
2 Cups All-purpose Flour
1 1/2 Teaspoons Baking Powder
Dash of Salt
1 1/2 - 2 Cups Miniature Chocolate Chips
Directions
Preheat oven to 325 degrees F.
Butter and lightly flour a medium sized bundt pan.
Mix together the flour, cinnamon, salt, and baking powder.
In a separate bowl, cream together the butter and cream cheese with an electric hand mixer.
Add the sugar and mix for about 3 minutes until light.
Add the vanilla extract and then the eggs one at a time mixing between each.
Add the flour mixture and continue to mix on low just until combined.
Gently fold in the chocolate chips with a wooden spoon.
Do not over mix.
Pour the mixture into your prepared pan and bake for 50 to 60 minutes or until a cake tester comes out clean.
Cool before cutting.
Serving Size: Makes 12-15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user SADIE78.
Butter and lightly flour a medium sized bundt pan.
Mix together the flour, cinnamon, salt, and baking powder.
In a separate bowl, cream together the butter and cream cheese with an electric hand mixer.
Add the sugar and mix for about 3 minutes until light.
Add the vanilla extract and then the eggs one at a time mixing between each.
Add the flour mixture and continue to mix on low just until combined.
Gently fold in the chocolate chips with a wooden spoon.
Do not over mix.
Pour the mixture into your prepared pan and bake for 50 to 60 minutes or until a cake tester comes out clean.
Cool before cutting.
Serving Size: Makes 12-15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user SADIE78.