Gluten Free Chocolate Chocolate Chip Pound Cake Recipes

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
• Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.