Betty, cakes can fall for a number of reasons. To prevent this sad deflating, you can try boosting your oven temperature by 25 degrees and shortening the baking time by 5-10 minutes (test with a sharp knife or tooth pick inserted into the center--it is done when it comes out clean). Also be sure you are using a quality cake flour and not over-creaming the eggs and the sugar. This can actually create a weak structure to the cake, which may be the source of your deflating cake. As for your pound cake in particular, we have a pound cake recipe that calls for 16 cups of chips! So it's is not your 12 ounces that is making the cake deflate, but feel free to adjust this amount to your personal taste. You can try tossing the chips in 2 tablespoons of flour before adding them to the batter to help them stay suspended. Hopefully these small changes can give you a lofty, chocolate, beautifully-risen cake. Happy baking! --Kye@KAF

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