Chocolate Lover's Pound Cake

Krystal McDowell


This moist cake is for the chocolate lover in all of us. The cake mix base makes it easy to make and takes less time in the oven.

★★★★★ 2 votes
5 Min
55 Min


1 box
dark chocolate fudge cake mix
1 box
instant chocolate pudding-3oz
large eggs-room temperature
2 stick
butter, melted
2 c
sour cream, room temperature
1 Tbsp
instant coffee powder
1 1/4 tsp
pure vanilla extract, divided
2 3/4 c
semisweet chocolate chips, divided
1 Tbsp
corn syrup
3 Tbsp
butter, softened


1Sift together cake and pudding mixes into a large mixing bowl.
2Make a well in the center and add eggs, 2 sticks melted butter, sour cream, coffee, and 1 teaspoon vanilla.
3Beat on low speed until blended then increase speed to medium-high and beat for 4 minutes.
4Stir in 2 cups chocolate chips.
5Pour batter into well greased 12-cup bundt or tube pan and bake at 325 degrees for 50-55 minutes or until cake springs back when touched.
6Cool cake in pan for 10 minutes then turn out onto wire rack to cool completely.
7For glaze, combine 3 tablespoons softened butter, remaining 3/4 cup chocolate chips, and corn syrup in a small saucepan over low heat. Stir constantly until chocolate and butter are melted. Remove from heat and stir in remaining 1/4 teaspoon vanilla. Spread over cooled cake.
8Serve with whipped cream or ice cream.
9Suggestion: Tossing chocolate chips with 1 tablespoon all-purpose flour before adding to cake batter will prevent them from sinking to bottom of pan during baking.

About Chocolate Lover's Pound Cake

Course/Dish: Cakes, Chocolate
Regional Style: American