CHOCOLATE SYRUP POUND CAKE RECIPES

Steps:

• In a large mixing bowl, add sour cream, oil, eggs, water and mix until smooth.
• Add cake mix, pudding mix, and mix until just combined.
• Fold in chocolate chips.
• Pour batter in a greased and floured loaf pan (Dimensions: 9x5). You can also use 2 smaller loaf pans or even a 10-12 cup bundt pan. 
• Toss some more chocolate chips on top, if you like. 
• Bake at 350 degrees for 45-50 minutes or until an inserted toothpick in the center comes out clean. 
• Let it cool down and drizzle a glaze, if you like. Enjoy! 

Steps:

• Prepare Cake: Preheat oven to 325°F. Whisk together flour and next 3 ingredients. Beat 1 ½ cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 ¼ cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into a well-greased (with shortening) and floured 12-cup Bundt pan. Sharply tap pan on counter to remove air bubbles.
• Bake at 325°F for 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.
• Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 ½ minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in ½ tsp. vanilla.
• Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and ¼ tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake.