White Russian Chocolate Fudge Pound Cake

White Russian Chocolate Fudge Pound Cake Recipe

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Laura Spencer-Whitacre


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

★★★★★ 1 vote
about 12
10 Min
55 Min


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

How to Make White Russian Chocolate Fudge Pound Cake


  • 1Blend 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.
  • 2After 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
  • 3Take 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

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About White Russian Chocolate Fudge Pound Cake

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