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Devil's Food Pound Cake w/Chocolate Glaze

Alice Gless Recipe shared by:
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Something old and something new. Old Duncan Hines recipe card they published in the 1970's made using a new rose-shaped bundt cake pan, an old favorite almost everyone just loved. I've made it for years because it's pretty, fast and easy but used a regular bundt pan until now. Keep ingredients on hand so you can whip it up in a hurry.

  • Hands-On Time: 20 Minutes
  • Total Time: 2 Hours 30 Minutes
  • Servings: 8 to 12
  • Rating:


  • 1 package Duncan Hines Devil's Food Deluxe Cake Mix
  • 1 package chocolate instant pudding mix
  • 1 cup water
  • 4 eggs
  • 1/2 cup Crisco oil
  • Glaze: 1 ounce square bitter chocolate or 2 tablespoons cocoa
  • 1 tablespoon corn syrup
  • 1 tablespoon + 2 teaspoons water (hot)
  • 1 tablespoon Crisco Oil
  • 1 cup sifted confectioner's sugar

Baking Instructions

  1. Put mix in large bowl first and beat on low a few seconds to get lumps out. Combine pudding mix, water, eggs, Crisco, with the cake mix and mix according to instructions on package, using a spatula to ensure it's well mixed.
  2. Spray cake pan with cooking spray flour style, well coated.
  3. Pour mix in pan, scraping bowl with spatula, and press with spatula to conform to pan shape and remove air pockets. Fill bundt cake pan about 2/3 to 3/4 full.
  4. Bake at 350 for approximate times on back of package, about 40 minutes at 350F for my rose bundt pan. Cake will test done when center feels firm to the touch and springs back but not too dry. Set on trivet to cool 5 minutes. Invert pan onto plate and let cool on trivet.
  5. For the glaze, the cake should be cool but can be very slightly warm on the bottom. Slide 4 pieces of 2-inch wax paper under and around the cake to catch drips, lifting gently and sliding in a cutting motion being careful to hug the plate and not cut into cake.
  6. Using a regular teaspoon works best for me. Add oil first, then on very low heat, melt the chocolate square in the oil (or cocoa which I've never used), stirring occasionally but don't let the melting square touch the bare bottom of pan, keep it in the oil until melted and mixed.
  7. Add the corn syrup, hot water, and stir until well blended, should take no more than 30 seconds, keeping the heat low. Add one cup of confectioner's sugar and stir in well. Remove from heat. Make sure it's not too stiff and not too runny. Add a little vanilla if desired.
  8. Using the teaspoon, drizzle down center hole and sides first, then work in a circular, irregular pattern on the top and sides, filling in any large bare spots but trying to keep a random "lacy" pattern as you work. The frosting will set.
  9. When set, gently remove the wax paper strips and it's done. Cut serving size slices with serrated knife and use ice cream (optional)

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When baking with raisins

When baking with raisins

I have found that when I soak raisins in hot water for about 10 minutes before using them in a recipe that the raisins stay moist while baking and afterwards they stay moist and are not too chewy or tough, and don't taste burnt. I learned this from watching my mother bake.

No more sinking chocolate chips

No more sinking chocolate chips

Toss chocolate chips in some flower before adding them to cake/muffin/pancake batter. They will be suspended in the batter and will not sink :)

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