*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This cake tasted awesome. When it comes to chocolate the more the better for me but this cake did not need icing or add-ins. Icing or chips would be overkill nuts or coconut maybe. It was extremely moist--great with a glass of milk. My only problem was that the batter prepared as directed did cook over so it wasn't very pretty the first time. So the next time I made it I kept about a cup and a fourth of the batter and made a half dozen cupcakes with it. The cake stayed in the pan the kids got cupcakes and I had delicious cake that was pretty too! This recipe is good with any flavor box cake and icing.
I love this recipe! Made as is...the cake is moist rich and delicious. The same can be said for the many variations that can be made by simply varying the type of frosting cake mix and/or liquid. (Spice cake mix caramel frosting and water/butterscotch schnapps was fantastic.) Bea thank you for my new favorite fast cake recipe!
I made this with lemon mix and lemon frosting. I happen to have this on hand. Excellent result. Very moist. I did leave out some batter from my 12 cup pan...I had just cleaned the oven and did not need to do it again. Made 6 cupcakes and all was wonderful...thank you!
This is the best cake. All my friends love it. I have tried other flavors of cake and frosting and they're all good. You must grease the pan very well. I also sometimes add chocolate chips and walnuts.
This cake was a big hit with my co-workers over the holidays and so easy to make. Try adding a couple of tablespoons of coffee liqueur and decrease the water by about a tablespoon. I have also made this cake with milk chocolate cake mix and milk chocolate frosting then add 1 cup of milk chocolate chips and this is also very good.
More like a moist fudgy brownie than a chocolate pound cake but who cares about the name when it tastes this good?!? I added nuts (about a cup) and it came out perfectly. I almost took some out for cupcakes since others had problems with overflowing but now I think their bundt pans may have been too small; even with a cup of nuts added this came out great. I would not add more than one cup of additions or even the 10 inch might overflow. Came back to get the recipe I am going to try Lemon Supreme cake with Lemon Supreme icing. Update: The lemon came out much more like pound cake than the chocolate and was just as delicious. I replace half the oil with unsweetened applesauce when I have it and it tastes equally as yummy and is healthier.
I make this cake as directed but when it is warm I use a wooden spoon handle to push holes in it about half inch deep all over the cake. Let cool completely. I then use a jar of caramel topping and pour all over the cake. I refrigerate the cake for about 1 hour then frost with a jar of hot fudge topping. You will need a gallon of milk to get through a piece of it though!