Name: Kitchen Sink Pound Cake
Prep time: 15 min
Total time: 3 h 30 min
Yield: 8 serving(s)
Ingredients: 1 c. (2 sticks) butter, plus more for pan; 1 1/2 c. all-purpose flour; 1/2 c. rolled oats; 1 tsp. kosher salt; 3/4 tsp. baking powder; 1 c. granulated sugar; 1 tsp. pure vanilla extra; 4 large eggs, room temperature; 1/3 c. sour cream, room temperature; 1/2 c. semisweet chocolate chips; 1/2 c. peanut butter chips; 1/2 c. smashed potato chips; 1/2 c. crushed mini pretzels; 1/3 c. semisweet chocolate chips; 1/4 c. heavy cream

Step 1Make pound cake: Preheat oven to 325°. Butter a 9"-by-5"-inch loaf pan. In a medium bowl, whisk together flour, oats, salt, and baking powder.

Step 2In a large bowl, using an electric mixer, beat the butter and sugar until very pale and fluffy, about 5 minutes. Beat in vanilla. Add eggs, one at a time, beating well between each addition. Add half the flour mixture, beat until just combined. Add sour cream and remaining flour mixture, beat until just combined. Stir in the chocolate chips, the peanut butter chips, potato chips, and pretzels.

Step 3Scrape batter into prepared pan and smooth top with a spatula. Bake until a toothpick inserted in the center comes out clean and top is golden, about 70 to 80 minutes. Let cool completely.

Step 4Make chocolate topping: In a medium microwave safe bowl, combine chocolate chips and heavy cream. Microwave until melted. Stir to combine. Drizzle on top of pound cake and sprinkle cake with more oats, peanut butter chips, potato chips, and mini pretzels.

Step 5Let set in refrigerator, about 20 minutes, before slicing.

Kitchen Sink Pound Cake

Ingredients

For pound cake:

For chocolate topping:

Directions

Eating With Your Eyes