Chocolate Chip Pound Cake

From the Recipe Box of: Linda Campbell


Pound Cake 2¼ cups flour 1¼ tsp salt 1 tsp baking powder 2/3 cup shortening 1 ¼ cup sugar (I use 1 cup because of the chocolate chips) 1 tsp grated lemon peel 1 tablespoon lemon juice 2/3 cup milk 3 eggs 1 cup semi-sweet chocolate chips (* I make the recipe with 1 1/2 cuts of chocolate chips, folding the last 1/2 cup in after the mix has been poured into the pan, so that not all the chips sink to the bottom. - AC) Preheat oven to 300 degrees Bake for 1 hr and 25 minutes
  1. Cream the shortening and sugar (When you did it, you creamed the eggs, shortening and sugar and this make the cake rise higher!!)
  2. Add the milk
  3. Add the flour slowly
  4. Beat in one egg at a time – for 1 minute each
  5. Fold in chocolate chips
  6. Pour into a greased and floured loaf pan

Recipe Story:

This is the pound cake my mom has made for decades; it's my dad's favorite dessert, which he'll also eat for breakfast.   The recipe is written into the back cover of a Betty Crocker cookbook.  The cookbook's binding is now completely broken, and I'm not sure there are any recipes from it that we use, except for the handwritten one.

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