This is definitely the chocolatiest pound cake around. Create a glaze for this Devil's Food Pound Cake using your favorite flavor of frosting.
Cake:
- 1 pkg Duncan Hines® Moist Deluxe® Devil's Food Cake Mix
- 1 (3.4 oz) pkg chocolate instant pudding and pie filling
- 4 large eggs
- 1 1/4 cups water
- 1/2 cup vegetable oil
Glaze:
- Preheat oven to 350°F. Grease and flour 10-inch Bundt pan or tube pan.
- Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
- For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake.
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dkw25 (2 discussions) on Jan 29, 2012 at 06:03 PM
I use dark pans and you need to lower the temp to 325 degrees when using these or coated pans, these recipes don' t tell you that tidbit.
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Tn.Charlot (5 discussions) on Jan 19, 2012 at 02:02 AM
I made this last week, sprinkled chopped pecans in the top of the pan (would be cake's top), and added dark chocolate chunks to the batter. I was afraid they'd sink in the batter, but they didn't.
No Rating
reanongregory@yahoo. (2 discussions) on Dec 3, 2011 at 01:43 PM
Ok i know this is going to sounds stupid.... do i follow the directions on the cake mix and then add all this stuff along with it ? Or am i just using the cake mix as part of the ingredients and following it with the other stuff ?
Comment by: mrandle (no discussions) on Dec 18, 2011 at 08:00 PM
Hi! The only stupid question is the one you don't ask. To answer your question, No, do not follow the box directions. Just use the dry mix and these directions. Good luck, it is yummy!
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claireeberry (1 discussion) on Nov 29, 2011 at 10:57 AM
Excuse me, but where does this cake get off calling itself a POUND CAKE? I made this for Thanksgiving and ended up telling relatives that it was a # Cake or Faux Pound Cake.
It tastes good (like a moister version of a chocolate birthday cake). But with "pound cake" as the name, I expected it to have a firm, dense texture - which it did not. At all.
It tastes good (like a moister version of a chocolate birthday cake). But with "pound cake" as the name, I expected it to have a firm, dense texture - which it did not. At all.
No Rating
DanaTinnell (2 discussions) on Nov 21, 2011 at 09:15 PM
I use 3/4 cup of oil & 3/4 cup of water & an 8oz Sour Cream
No Rating
clowrey07 (1 discussion) on Oct 29, 2011 at 06:00 AM
I have made this cake for years (it started out on the side of the box) I adjusted it and made it better. Use Devils Food pudding mix instead of just chocolate, and add a small bag of Nestle Chocolate Chips after mixing the batter. Top off with melted chocolate icing (microwave a few seconds) drizzled over top for glaze. You won't be sorry!
Comment by: reanongregory@yahoo. (2 discussions) on Nov 9, 2011 at 09:41 AM
So if i use the Devils Food Pudding Mix do i still add the box of pudding?
Comment by: clowrey07 (1 discussion) on Nov 16, 2011 at 06:15 PM
yes just get the devils food flavor instead of just chocolate.
No Rating
grannylyon (1 discussion) on Oct 16, 2011 at 02:13 PM
I make a chocolate habanero cake with this recipe that is always a hit at office potlucks. I put 3 seeded habanero peppers in the blender with the wet ingredients. You can't really taste the peppers but it leaves a great "after-glow"!
No Rating
lymorale (1 discussion) on Sep 18, 2011 at 07:02 PM
Could sometell me if this cake will hold up in a Mold, I have a pumpkin pan and the cake would have to stand up. Is this a cake that I could use? I need something like a real pound cake, but chocolate.
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carcar (1 discussion) on Jul 14, 2011 at 03:45 PM
I add a fourth cup of Hershey's Syrup to the rest of the ingredients. I don't know of anyone else that makes this recipe so I always take it to picnics etc. sometimes I make it without frosting and serve a scoop of Vanilla Bean ice cream with it.
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LVdelights (1 discussion) on Jul 11, 2011 at 09:41 AM
I've been making this pound cake for several years. It's always a hit. However, I substitute the oil with 1/3 cup of sugar free (plain) applesauce. I found the applesauce really, really makes a BIG difference. The cake stays moist for at least 10 days. That's if it lasts that long.
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bakingnurse (3 discussions) on Jun 26, 2011 at 03:53 AM
Made this for a Relay for Life Bake Auction. The cake was a very popular item! Can't go wrong with chocolate! :)
No Rating
genevasgranddtr (1 discussion) on May 16, 2011 at 03:37 PM
Has anyone baked this in a 9x13 pan?
Comment by: JennaLynnD (no discussions) on May 17, 2011 at 05:33 PM
I have baked this recipe as cupcakes, rounds and sheets & it works very well! I just follow the same times on the back of the box for the particular size pan!
Comment by: bakingnurse (3 discussions) on Jun 26, 2011 at 03:51 AM
I have. It works great! Much easier to serve too. :)
Comment by: agless (62 discussions) on Nov 13, 2011 at 09:42 PM
If I want a 9X13 cake, I follow the directions on the back and don't make the changes or use pudding as for the bundt cake. It's a lighter texture I like but wouldn't mold well. I need 3 egg whites for frosting for that one so I have to change the eggs a little. I've found that it's good to be precise, but for some of it, the cake is very forgiving if you don't use the exact amount the directions said. Sometimes that will backfire on you, depends on the ingredient(s).
I will try to make my version or something comparable and submit it when I have time.
BTW, I am soooooo glad DH doesn't put pudding in the mix. I wouldn't bake with them if they did except for plain cakes because that's where some of the creativity comes in with the pudding, and I don't like some of the instant pudding flavors and like to choose my own sometimes.
I will try to make my version or something comparable and submit it when I have time.
BTW, I am soooooo glad DH doesn't put pudding in the mix. I wouldn't bake with them if they did except for plain cakes because that's where some of the creativity comes in with the pudding, and I don't like some of the instant pudding flavors and like to choose my own sometimes.
No Rating
teasee (1 discussion) on May 2, 2011 at 08:11 PM
Has anyone ever substituted butter for the vegetable oil? Seems like a true pound cake should use butter.
Comment by: JennaLynnD (no discussions) on May 17, 2011 at 05:33 PM
Yes I have used butter but I think it works best if you use a 50/50 blend.
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zandervely (2 discussions) on Apr 23, 2011 at 01:24 PM
I am new at this my rating is 5 stars
