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brianc (1 discussion) on Feb 25, 2012 at 01:11 PM
Has anyone ever tried adding peanut butter to the recipe?
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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!
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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.
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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.
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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
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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.
Comment by: Vaundrena (no discussions) on Apr 23, 2012 at 08:36 PM
Exactly the devils food pudding mix makes a difference!
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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"!
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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! :)
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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 (88 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.
Comment by: Sherri471 (no discussions) on Mar 1, 2012 at 05:55 PM
Not only does it come out great in a 9x13 pan, you can make it without an electric mixer that way. Just coat the pan with some of the oil, add mix, pudding, water (or milk), oil, and mix with a fork. Sprinkle with some chocolate chips and bake. Great for college dorms and starter kitchens!
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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
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zandervely (2 discussions) on Apr 23, 2011 at 01:21 PM
I have been making this cake every Easter for 30 years. I use in my lamb cake molds it holds up very well is very moist my family looks forward to my lamb cakes every year. They say store bought lamb cakes do not taste the same.
Comment by: cakemommy (no discussions) on May 7, 2011 at 07:07 PM
I am making a cake shaped like a pillow and it says to use a firm pound cake. In your opinion, do you think that this cake would be firm enough? Thanks-I am new to cake decorating!
Comment by: JennaLynnD (no discussions) on May 17, 2011 at 05:38 PM
Cakemommy I would not use this for a cake I was shaping post baking. If you are using a shaped pan it would work but if you have hand carve, like for a topsy turvey cake, it would not hold up.
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kdixon (1 discussion) on Feb 14, 2011 at 05:29 PM
Good, but NOT a pound cake! No different than if I had made it according to the directions on the box.
Comment by: JennaLynnD (no discussions) on May 17, 2011 at 05:35 PM
The texture of the cake should have been VERY different than if made using the regular directions. It should be denser with a closer crumb and not light and airy like normal. Did you leave the mixer on medium for the full 2 minutes? I've noticed that often when people have this "issue" it's because they did not mix the cake properly.
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Ariadne2522 (1 discussion) on Feb 9, 2011 at 03:50 PM
I have had this exact recipe for years except mine has 1 cup of oil and 2 cups of chocolate chips in it! Love it! A lot of chocolate but not too rich!!
Comment by: kelly patton (6 discussions) on May 29, 2011 at 05:50 PM
i made this today and used2 cups mini ch.chips very good
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eclecticthreads (2 discussions) on Feb 3, 2011 at 09:59 AM
I remember going to my great-grandmothers almost every Sunday for a big family dinner. This cake or one made with another flavor cake mix was always there. Great Cake, Great Memories. She made choclate, lemon, orange and strawberry,
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pamdnn (1 discussion) on Dec 21, 2010 at 08:06 PM
Love this pound cake. So moist and chocolatey.
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Mary Dee (1 discussion) on Nov 16, 2010 at 12:22 PM
My 87 year old mother has been making this recipe for as long as I can remember - but we make it using 2 round cake pans. She also mixes in 1/2 cup of Creme de Cocoa with 3/4 cup of water for extra chocolate taste, and then frosts it with a wonderful chocolate cream cheese frosting: basically an 8 oz bar of cream cheese, a box of confectioner's sugar, 3 squares of melted baking chocolate and a little Creme de Cocoa (or milk, if you prefer) to thin it to the right consistency. YUM! It's a family favorite, but it took be close to 50 years before she would share the little secret of adding the liquor! Mind you, she never drinks alcohol, but uses it her cooking & baking!!
Comment by: Needhelp (4 discussions) on May 4, 2011 at 03:05 PM
I read your post after I put the cake in the oven! Next time I'll definitely try adding the Creme de Cocoa YUM! Thanks for the tip!
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cakemama3 (2 discussions) on Nov 11, 2010 at 12:21 PM
another one of my staple cakes for decorating! Love it!
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sweetmarie (1 discussion) on Oct 30, 2009 at 03:47 PM
Fantastic and easy. I added a teaspoon of instant espresso powder dissolved in a little water. Oh my gosh. It smelled amazing and no one knew it was from a box. Also changed from just water to 1/2 cup milk, 1/2cup water and 1/4 cup 10% cream. Much richer and lighter.
For sure a keeper.
For sure a keeper.
Comment by: cakemama3 (2 discussions) on Nov 11, 2010 at 12:20 PM
that sounds fantastic, I will have to try! Thanks!
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ladybug712 (2 discussions) on Sep 28, 2009 at 08:41 PM
made this so many times when my kids were growing up! My thirty eight year old remembered this cake and askme to make it again. WOW! everyone just gobbled up this cake. it s really not a pound cake. it s more like a very very moist chocolate cake.
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dclendaniel (1 discussion) on Aug 28, 2009 at 03:24 PM
Fantastic tasting. A little firmer than their normal cake, but it not a pound cake consistency if that is what you are looking for. But it is absolutely delicious!
