Comments on: Chocolate Chip Pound Cake

By: Sarah

Sarah — Wed, 01 Feb 2012 22:08:23 +0000

Hi,I did everything you said to do but the middle is doughy and i did it for 60 minutes it was good but i had to cut the ends off.What do you thimk is wrong?

By: The Purple Foodie

The Purple Foodie — Tue, 27 Dec 2011 08:03:09 +0000

Softened.

By: donna

donna — Sun, 25 Dec 2011 17:29:40 +0000

is the butter suppose to be softened or melted

By: The Purple Foodie

The Purple Foodie — Sun, 25 Dec 2011 00:52:26 +0000

Of course it will! Just keep an eye on the cake for a possible change in the baking time depending on the size of your tin.

By: claud

claud — Thu, 22 Dec 2011 17:34:21 +0000

Hi, this cake looks amazing, Im wanting to make this for a birthday, if I use a standard circular cake tin do you think it will be ok?
Thanks

By: Caroline Pollard

Caroline Pollard — Thu, 20 Oct 2011 15:22:46 +0000

I have made this twice now and my husband loves it. However after 60mins the cake is still raw in the middle and I have to cook it for an additional 25mins.

By: Anupriya

Anupriya — Sat, 08 Oct 2011 17:55:47 +0000

hey..i want to make this cake for my mom on her birthday.. i loved ur recipe but i am confused about the temperature at which the cake should be baked so that it is perfect…please help me..

By: Bradley Mason

Bradley Mason — Sat, 13 Aug 2011 15:52:07 +0000

I actually only put it in for 25 mins and it was ready as i did the skewer test and it tastes delicious !