Cin's Strawberry-Chocolate Pound Cake

★★★★★ 2 Reviews
CinCooks avatar
By Straws Kitchen(*o *)
from NW Corner, AR

Not only was this a fun cake to make, it turned out to be a very good dessert. Everyone loved it. I like creating different pound cakes. They always end up making such a pretty presentation. Great to take to a pot luck or have at a family dinner.

cook time 45 Min
method Bake

Ingredients

  • 1 box
    strawberry cake mix (i used pillsbury moist supreme)
  • 1
    (4 serving) pkg. chocolate instant pudding mix
  • 1/3 c
    oil (i use enova brand)
  • 1/3 c
    diet strawberry preserves (i used one named fifty-50)
  • 3/4 c
    luke-warm water
  • 4
    room temp. eggs
  • a pinch of sea salt and a squirt of lemon
  • the glaze:
  • 3 Tbsp
    chocolate syrup (i used ''got milk'' brand)
  • 1 tsp
    milk
  • 1/2 tsp
    pure vanilla
  • 2/3 c
    powder sugar
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How To Make

  • 1
    Preheat oven to 350dF. Generously grease and flour a Bundt pan (or 10-inch tube pan) and sprinkle some sugar-crystals on the bottom.
  • 2
    Mix the Strawberry preserves with the warm water, add the sea salt and lemon stirring until mixed thoroughly.
  • 3
    Pour into large a mixing bowl, add cake mix and all the other ingredients. Blend together on low with hand mixer, then beat on medium speed for 2 minutes.
  • 4
    Pour into the bundt pan, (I bang it on the counter a couple times to release all the air bubbles). Then I sprinkled sugar-crystals over the top of batter.
  • 5
    Put pan in the center of oven to bake for 45 to 50 minutes (cake is done when toothpick inserted in center comes out clean).
  • 6
    Cool in pan on cooling rack for 25-min's...then invert onto cake plate and let finish cooling completely before drizzling with your glaze.
  • 7
    GLAZE: Whisk ingredients together well and drizzle over cooled cake letting it run down sides. NOTE: When cake was slice it had the appearance inside like a richdarker version of a red-velvet-cake). You can definitely see some bits of strawberries from the preserves throught the cake.
  • 8
    P.S. Garnish with slices of Strawberries on top of glaze if you'd like. You can just dust the cake with powdered sugar if you don't want a glaze it. Another good way to glaze this cake is to take some of the Strawberry Preserves and heat, stirring, until it's becomes thinner like a syrup; poke some holes into cake and pour over the cake...or mix it with powdered sugar to make a thicker strawberry preserve glaze.
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