Fabulous New York Style Chocolate Chip Pound Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt cake pan.

In a large bowl, combine cake mix and vanilla wafer mix. Beat eggs. Mix in 1 teaspoon of pudding and 1/2 cup of milk. Stir together the remaining pudding and milk. Pour into prepared pan.

Bake in the preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool. Pipe residual pudding and milk over the top. Frost with reserved faint pudding color in a sunny side up glass.

Paint remaining pudding and milk white on a white cake pan. Refrigerate at least 3 hours.

Chocolate Chip Creme Egg Lemon Cake Recipe

2 1/4 cups white sugar

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter

1 teaspoon vanilla extract

2 eggs

1/2 cup milk

1/2 cup lemon-lime flavored sweetener

1/2 cup lemon-lime flavored RING CASS to taste

2/3 cup grated lemon zestanges, halved

1 cup confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, mix 1 cup of sugar and flour; stir in the butter, vanilla and eggs. Stir in the milk, lemon-lime sweetener, and lemon-lime flavored sweetener, mixing just until combined. Pour the batter into the prepared pan, and stir to coat.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting a 10 inch Bundt cake.

Cream cheese and butter, using an electric mixer, until smooth; gradually stir in the vanilla. Sift together the flour, baking soda, salt and 1/2 cup of butter; gradually stir into the butter mixture. Fold in the lemon-lime sweetener and lemon-lime flavorings.

Frost with reserved pudding and use reserved whipped cream to frost the outside. Makes 12 large loaves.