The key word for this delicious cake is BISQUICK. This is one of the best & easiest homemade, SCRATCH CAKES YOU WILL EVER MAKE. I created this version from the basic recipe that I have already posted. It is basically made in one bowl unless of course you choose to make it marble as I did.
In this recipe I chose to use Butter Flavored Crisco instead of butter.Then I melted some Ghirardelli Chocolate Chips & added it to part of the batter, & the results were amazing. A delicious moist & tasty pound cake. Serve it plain or top it with fresh fruit & whipped cream, it Is a win win situation.
1Preheat oven to 350 degrees F. Spray a large Bundt Pan, the one I used holds 16 cups, with Baker's Joy or grease and flour, then set aside till needed.
2Dump all of the ingredients into a large bowl EXCEPT THE CHOCOLATE CHIPS.
3Beat for one minute until ingredients come together, then increase speed and beat for about 5 minutes, until batter is smooth.
4Melt chocolate chips in a small bowl in microwave for about 1 minute, then stir until no lumps remain. My microwave is 1000 watts.
5Remove about 3 cups of cake batter to a small bowl, then add in the melted chocolate, and stir until blended together.
6Now using a separate spoon for each bowl of batter, alternate the yellow & chocolate cake batter into the prepared cake pan. Repeat until all of the cake batter has been used. Then carefully smooth out the top of cake.
7Bake in preheated 350 degree F. oven for 1 hour to 1 hour 5-10 minutes, or until toothpick inserted into center of cake comes out clean. CHECK AFTER 1 HOUR. Be sure to leave enough room in pan for cake to rise.
8Remove cake & allow to sit for 10 minutes, then invert onto wire rack to cool completely or cake platter. Frost as desired or serve plain.