Zutaten für Milk Chocolate Pound Cake
- Milk Chocolate Candy Bars
- Yellow Cake Mix
- Vanilla Instant Pudding Mix
- 1 cup sour cream
- Vegetable Oil
- 4 large eggs
- Vanilla Extract
- Powdered sugar, for dusting
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Zubereitung von Milk Chocolate Pound Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 12-cup bundt pan or tube pan with non-stick baking spray.
- Break 12 ounces of milk chocolate bars into pieces, then finely chop into small bits (some slightly larger pieces are okay for texture).
- In a large bowl, combine:
- - 1 box (15.25 ounces) yellow cake mix
- - 1 package (3.4 ounces) instant chocolate pudding mix
- - 1 cup sour cream
- - 1/2 cup vegetable oil
- - 4 large eggs
- - 1 teaspoon vanilla extract
- Beat with an electric mixer on low speed for 1 minute, then gradually increase to medium speed and beat for another 2 minutes until well combined.
- Gently fold in the chopped chocolate bits.
- Pour batter into the prepared pan and spread evenly with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly pressed.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, place the cake on a serving platter and dust generously with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
138g
Fat
35g
Carbs
17g
