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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

moist

moist

I once was told by my Grandmother never allow a cake to dry always take it out of the oven when you see the side of he cake seperate from the pan. This i have found holds true with box cakes as well as from scratch. Hope this helps. Also she would always have a little bastin brush with good old H2o ready when she filped the pan ...


Ice Cream and Comstock

Ice Cream and Comstock

Easy and delicious! Top vanilla ice cream with Comstock or Wilderness Strawberry Fruit Filling.





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