Laura Spencer-Whitacre Recipe

White Russian Chocolate Fudge Pound Cake

By Laura Spencer-Whitacre fuddnbubbles

this is to die for, hope you will love it too. xoxoxoxo

Recipe Rating:
 1 Rating
about 12
Prep Time:
Cook Time:


1 pkg
chocolate cake mix (no pudding in mix)
1 pkg
chocolate fudge pudding (4oz)
1/2 c
vegetable oil
4 large
1/4 c
3/4 c
1/2 c
half and half
cool whip (8 ozs), thawed
1 jar(s)
maraschino cherries, small jar
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

Blend first 7 ingreddients in a large bowl. Beat at medium speed for 2 minutes. Bake in a well greased 12 in bundt pan at 350* for 55 minutes, or until toothpick comes out clean. Let cake cool completely.
After cake has cooled, with a serrated knife in the middle of the top of the cake mark off evenly 1/2 inch completely around.Slice down about 1/2 to 1 inch to make well for topping. remove the cut pieces of cake
Take the thawed cool whip and insert into the well. I used a #2 tip , this works great. take remaining cool whip and frost the top of cake and 1/2 inch inside. using the tip frost swirls around the base of cake. Top with cherries spacing them around top of cake, I think I used 8. then lets eat. yummy. xoxoxox

About this Recipe

Course/Dish: Desserts, Cakes, Chocolate
Other Tag: Quick & Easy
Hashtags: #delish, #rich, #vodka, #kahlua