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Chocolate Chip and Cream Cheese Pound Cake

Have I said anything before about having no fuss, simple baked goods on many of my baking postings?……..

I think I have, and plenty right?…….well…..yes…….this is another extremely simple  cake. There is no fuss whatsoever and in as little as 5 minutes you can have it going in the oven. Now, I am going to be making this one often but I am going to be changing the flavor, perhaps some lemon, orange, cranberries etc.

By the way if you haven’t noticed there is not 1lb of butter, sugar or flour in this one :-) NOT BAD right?…

One thing I didn’t like is that my chips dropped to the bottom of the cake. I think because they were quite big chips. Perhaps mixing them with a little bit of flour before mixing into the batter would work. I have never tried that trick before but sure I have seen it plenty on the food network :-)

Anyhow, enjoy!

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Chocolate Chip and Cream Cheese Pound Cake

Miryam's original recipe

Yield: 8 servings

Ingredients:

4 oz low fat cream cheese
1/4 light olive oil
1/4 cup plus two tablespoons low fat milk
2 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 cup dark chocolate chips

 

Directions:

Preheat oven to 325F. Grease and flour a 9 inch loaf pan.

In a bowl, with a mixer, combine cream cheese and sugar. Add eggs and combine. Add oil, milk, and vanilla. Blend in flour, baking powder and chocolate chips. Pour batter into the prepared loaf pan and bake for 45-55 minutes.

Cool 10 minutes and remove from pan to a wire rack to cool completely.

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15 Responses to “Chocolate Chip and Cream Cheese Pound Cake”

  1. #
    1
    Ann — February 15, 2011 @ 3:53 pm

    I am all about the no fuss baked goods. This looks and sounds amazing. I will be making this soon!

  2. #
    2
    rosanna — February 15, 2011 @ 6:35 pm

    No me lo puedo creer, se parece un montón al pan de leche relleno de chocolate que hice el domingo. El aspecto es super parecido, los ingredientes varian un poco. Otro día probaré con tu receta.

  3. #
    3
    Hamannde — February 15, 2011 @ 6:37 pm

    Looks good! I think I’ll try it out with blueberries or raspberries and tons of lemon zest and some lemon extract. How is the texture? I haven’t had pound cake since I was very young, but I remember them as being kind of dry.

  4. #
    4
    eatgood4life.blogspot.com — February 15, 2011 @ 7:13 pm

    Erin,

    It is a little bit dense but I like it though, it is different, yet still good.

    I think your fruit choice with the lemon zest will be even better, more refreshing and I bet they blueberries won’t drop to the bottom of the cake :-)

  5. #
    5
    Hamannde — February 15, 2011 @ 7:49 pm

    I love dense! As long as it’s dense and moist.

    I make a super unhealthy lemon blueberry quick bread and the blueberries usually sink a little unless I coat them in flour. So I guess it’s always a good idea to coat berries in a tiny bit of flour! I can’t wait to make this. :)

  6. #
    6
    Jessica {The Novice Chef} — February 16, 2011 @ 6:42 am

    This sounds awesome! Love the combo of flavor!

  7. #
    7
    Núria — February 16, 2011 @ 10:40 am

    Miryam me gusta mucho este cake…personalmente me encanta que sea tan compacto…sabes como estaría muy bueno en vez de chocolate ponerle arándanos o fresas…que te parece??? o plátano??
    Lo que más me cuesta de tus recetas són las mediadas que yo con los cups y spoons no me aclaro…..
    como van los estudios??? espero que bien….
    muchos besos

  8. #
    8
    eatgood4life.blogspot.com — February 16, 2011 @ 3:22 pm

    Nuria,

    tengo un articulo donde la pagina de recetas favoritas que es para conversiones de comida asi que si tienes problema de conversiones vete ahi :-)

    Si el pound cake estaria mejor con frutas silvestres. La proxima vez creo que lo voy a probar asi.
    El estudio mas o menos :-(

  9. #
    9
    Hamannde — February 18, 2011 @ 8:02 pm

    I made a blueberry lemon version but I really messed it up and then underbaked it (all my fault and not the recipe’s fault). It was still really good! What size loaf pan was I supposed to use? So that I know for next time. :) Thank you!

  10. #
    10
    eatgood4life.blogspot.com — February 20, 2011 @ 12:27 am

    Hamannde,

    so sorry to ear that the result wasn’t satisfactory, maybe next time :-)

    I used a 9 inch loaf pan but I am sure you can also use an 8 inch if you don’t have the 9 inch. I would suppose the loaf cake will be just a little bit taller.

    Regards

  11. #
    11
    Hamannde — February 23, 2011 @ 4:46 pm

    But it was more than satisfactory, it was really good! Today I made a cinnamon version. I used 1.5 tablespoons of cinnamon (maybe I’ll use 1 tablespoon next time) and a little less than 1/2 cup honey instead of any sugar. I like this version even better. :) It doesn’t taste whole wheat-y at all, and neither did the other version. Thanks for the pan size!

  12. #
    12
    eatgood4life.blogspot.com — February 24, 2011 @ 5:28 am

    Hamannde,

    Will try the cinnamon and blueberrie version next time around. I want to make it again when I get back to NJ next wk so will see how it goes.

    I am glad this time around it worked :-) and thanks for the variation suggestions.

    Regards

  13. #
    13
    Hamannde — February 25, 2011 @ 4:39 pm

    Sorry but it’s me again. I just wanted to add that I reduced the amount of milk in the recipe when I used 1/2 cup honey and no sugar since that already adds a bit more liquid. I just wish I remember how much I reduced it. That’s it from me. :)

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    14
    Kim — November 2, 2014 @ 11:56 am

    I made this cake, it was so delicious. It lasted one day! Can I double the recipe and get good results?

    • Miryam@eatgood4life — November 2nd, 2014 @ 12:59 pm

      I am sure you could double the recipe no problems. The only thing is that the baking time will have to increase that is all :-)

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