Italian Pound Cake
This Italian Pound Cake is a slice of heaven! Rich, moist, and topped with white chocolate chips, it's perfect for any gathering.
Servings: 8 servings
Ingredients
- 1 package yellow cake mix
- 3 large eggs
- 1/2 cup water
- 1/2 cup sugar
- 3/4 cup oil (vegetable or canola)
- 1 cup sour cream
- 1 3.5 ounce small package instant vanilla pudding mix
- 1 12 ounce package white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your bundt pan or loaf pan with oil or cooking spray and dust lightly with flour.
- In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, and sugar until well blended.
- Add the eggs, water, oil, and sour cream to the dry mixture. Blend on medium speed for about 2 minutes.
- Fold in the white chocolate chips using a rubber spatula.
- Pour the batter into the prepared pan and smooth the top with your spatula.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a cooling rack.
Equipment
- Mixing Bowl
- Electric Mixer
- Measuring cups and spoons
- Rubber spatula
- Bundt pan or loaf pan
- Cooling rack
Notes
- Feel free to substitute white chocolate chips with semi-sweet or dark chocolate chips.
- Add chopped nuts for extra texture and taste.
- Store in an airtight container for up to 3 days at room temperature.