I am the dessert girl for family functions. I make a mean banana pudding. I’m known for a festive holiday-themed trifle dish. My lemon-lime pound cake is amazing. Recently when my mother invited me over for a bbq, I knew I wanted something decadent that would pair well with ice cream or whipped cream. However, there was no time (or energy) to go to the store so I was left with what I had at home to whip something up. My usuals were out the window. I saw a box of chocolate cake mix and a box of instant chocolate pudding and a light bulb went off - chocolate pound cake.
I’ve made lemon pound cake before using boxed cake mix, so I felt confident. Turned out great. My folks ate it warm and topped with vanilla ice cream, while I preferred to top mine with salted caramel gelato. Add this to your clutch recipes and wow family and friends.
Here’s what you’ll need:
- 1 box chocolate cake mix
- 1 4 oz package instant chocolate pudding mix
- 4 eggs
- 1 ¼ cup milk (not skim)
- 1 good splash of vanilla extract
- Cooking spray
- Flour (to dust pan)
- Bundt pan
- Powdered sugar (optional)
Here’s what you’ll do:
- Preheat oven to 350 degrees
- Toss everything in a bowl and mix until well blended (about 2 minutes on medium speed using electric mixer)
- Spray bundt pan with cooking spray
- Sprinkle a tablespoon of flour around pan and rotate/tap pan until the bottom and sides are dusted
- Add mixture to pan
- Tap pan to ensure the mixture is even and to remove air bubbles
- Bake for 40-45 minutes or until toothpick inserted comes out clean
- Cool in pan for 10 minutes
- Carefully invert over cooling rack to remove cake and completely cool
- Dust with powdered sugar for a simple elegant look
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