I got back from vacation just in time for a work birthday. Because I was still in the midst of post-vacation frenzies, I needed a reliable recipe that would make a big cake that would assemble quickly and still allow me time to mow the lawn. Driving home Monday night, I decided to make the Deep Chocolate Pound Cake my friend Ryan had had for his birthday. It’s a recipe from Lisa Yockelson’s Chocolate Chocolate.
Unfortunately, when I got home and pulled out the recipe, I discovered that it called for milk. I had no whole milk in the house, and I didn’t feel like going out to buy any. Trusting Lisa, I turned through pages of pound-cake recipes until I found one that had ingredients I actually had in the house. I landed on Sour Cream Milk-Chocolate Chip Pound Cake (because I did have sour cream and milk chocolate chips at hand).
All in all, this cake was enormously pleasing. It’s dense, and the milk-chocolate chips give the cake a mellow, candyish flavor. Not all milk chocolate is bad. Just bad milk chocolate is bad.
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