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Creamy Swiss Pound Cake

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This is the moistest, chocolatiest pound cake you'll ever sink your teeth into, thanks to the Duncan Hines Swiss Chocolate Cake and added chocolate pudding. Consider creating a garnish of chocolate chips and fresh raspberries for your Creamy Swiss Pound Cake.

  • Hands-On Time: 15 Minutes
  • Total Time: 2 Hours 30 Minutes
  • Servings: Makes 12 to 16 servings.
  • Difficulty: Super Simple
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 10" bundt or tube pan.
  2. For cake, combine cake mix, pudding mix, eggs, milk and oil in large bowl. Beat at low speed with electric mixer until moistened.
  3. Beat at medium speed 2 minutes. Stir in 1 cup chocolate chips. Pour into pan. Bake at 350°F 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely.
  4. Spread frosting on top of cooled cake. Garnish with fresh raspberries and chocolate chips, if desired. Refrigerate leftovers.

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Tips

Flavor Creation

Flavor Creation

Add new Frosting Creations flavor packet to your next cheesecake batter! I used White Chocolate Raspberry packet in a standard cheesecake recipe, crushed chocolate graham cracker "bears" for the crust and swirled in chocolate cream cheese on top before baking. Yummy!!


turn lemon pound cake into zesty strawberry short cake

turn lemon pound cake into zesty strawberry short cake

Make lemon pound cake in either a loaf or bundt pan..slice, and top with strawberries (frozen and thawed work great), whipped cream, and a drizzle of softened lemon frosting. Superb!





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