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.
Please log in or sign up to write a review or discussion.
No Rating
Coleycole73 (1 discussion) on Mar 10, 2013 at 10:13 PM
Which box size is this recipe for (16.5 or 18.25oz)
No Rating
heflanyak (1 discussion) on Oct 24, 2012 at 02:05 PM
I used a weight watchers recipe adding a can of pumpkin and nothing else. Can't wait to see how it turns out. anyone else use this recipe?
No Rating
Big Texas Momma (1 discussion) on Oct 21, 2012 at 12:40 PM
I have been making variations of this recipe for years. It is moist and keeps well for a few days cause that's as long as it lasts at my house. Try the Spice mix with butterscotch pudding and peanut butter icing. Yummy for a great fall dessert.
No Rating
leah.rosenstangle (1 discussion) on Oct 4, 2012 at 02:35 PM
I have usesed this recipe for many years. I always store it in the refrigerator after it cools. I find that the cake seems to have a heavier texture more like pound cake when it is refrigerated, also remains very moilst.
Comment by: grandmadeb (no discussions) on Oct 9, 2012 at 11:10 AM
I have used this recipe for thirty years, I have used this recipe for all my cake baking the pudding is the secret, but I will never tell!!
Rating:
DiningDiva (1 discussion) on Sep 30, 2012 at 09:19 PM
Family Favorite-I have made this for over 15 years, back when the recipe was on the box. I use any type of chocolate pudding (ie dark chocolate, devils food), add the chocolate glaze and then while still warm add mini chocolate chips. My daughter calls it Triple Chocolate Cake. Always a hit!!!!
No Rating
estela.lopez.9887 (1 discussion) on Aug 16, 2012 at 09:13 PM
Hello. A miss Vaundrena commented on using 1/2 to 3/4 butter in recipe, is that including the vegetable oil or omitting the oil? can anyone answer who has used the butter? Thanks.
Comment by: Kbeezy (1 discussion) on Aug 23, 2012 at 09:40 PM
I used butter instead of oil and so far it looks good; still in the oven... will let you know how it tastes
No Rating
marlita2000 (3 discussions) on Jul 26, 2012 at 12:40 AM
Does anyone have a good chocolate glaze recipe they could share?
No Rating
jeanne.schaefercaia (1 discussion) on Jun 12, 2012 at 08:59 AM
I have made this several times using yellow cake mix and chocolate frosting. What frosting goes best with devil's food? More chocolate or would you try a vanilla?
Comment by: Laurenda (no discussions) on Jul 29, 2012 at 07:47 AM
a bit humdrum but still a nice presentation... just good old fashioned powered sugar sprinkled on top.
Comment by: bonnie.pfeiffer.3 (no discussions) on Nov 15, 2012 at 09:17 PM
Very good with strawberry! :)
No Rating
brianc (1 discussion) on Feb 25, 2012 at 01:11 PM
Has anyone ever tried adding peanut butter to the recipe?
Rating:
maria.absecon (1 discussion) on Feb 15, 2012 at 09:43 AM
I have been baking this recipe since 1960's....its not a new recipe nor did Duncan create it. IT is wonderful! !!! I love all the tips. I add choc chips and sometimes walnut pieces. I want to try adding butter instead of oil to the ingredients. This is a no miss recipe !
Comment by: Vaundrena (no discussions) on Apr 23, 2012 at 08:34 PM
I hae been making this recipe since i first began baking, 20 years ago. We have always used a half to three quarter of butter to this recipe and you talk about MOIST and DELISH!!!! Try it you will never make it without it again!
No Rating
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.
Comment by: Laurenda (no discussions) on Jul 29, 2012 at 07:50 AM
thanks for the tip, I had forgot about that since mine were all aluminum and I just got the dark coated pan.
Rating:
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!
Rating:
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.
Comment by: cheryl.lucabaugh (1 discussion) on Aug 19, 2012 at 05:54 PM
I agree with you totally!!! This is NOT a pound cake!!!
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
