Triple chocolate poundcake recipe recipe
Triple Chocolate Poundcake Recipe recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
- One (18-1/2 ounce) Duncan Hines Deluxe Devil’s Food Cake Mix
- One (6-ounce) package chocolate instant pudding mix
- 1-1/4 cup water
- 1/2 cup vegetable oil
- 4 eggs
- One (12-ounce) package Semi-sweet chocolate chips
- One (6-ounce) package Semi-sweet chocolate chips
- 1/2 cup whipping cream
- Pecan halves (optional)
This recipe was one from Southern Living Cooking School and it became a favorite.
Preheat oven to 350 degrees.
Blend cake mix, pudding mix, water, oil, and eggs in large bowl of mixer. Beat at medium speed for 2 minutes.
Pour half of batter into a 10 inch tube pan that has been greased and lightly floured. Sprinkle one cup chocolate chips over batter. Spoon remaining batter in pan. Sprinkle with one cup chocolate chips. Swirl with a knife.
Bake at 350 degrees for 50 to 60 minutes. Invert on a platter and cool completely. Combine remaining chocolate chips and cream in saucepan over medium heat, stirring until melted. Cool 15 minutes.
Pour glaze over cake. Top with pecan halves. Let glaze set before serving
Yield: 10 to 12 servings
Reference: Triple chocolate poundcake recipe recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.