Zutaten für Triple Chocolate Pound Cake
- Chocolate Cake Mix
- Instant Milk Chocolate Pudding Mix
- 1/2 cup vegetable oil
- 1 cup water
- 4 large eggs
- 1 cup semi-sweet chocolate chips
- Powdered sugar, for dusting
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Zubereitung von Triple Chocolate Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two medium loaf pans.
- In a large bowl, combine 1 box (15.25 oz) chocolate cake mix, 1 (3.4 oz) package instant chocolate pudding mix, 1/2 cup vegetable oil, 4 large eggs, and 1 cup water. Beat with an electric mixer on medium speed for 2 minutes.
- In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips in 30-second intervals, stirring until smooth. Alternatively, melt chocolate chips in a double boiler.
- Add the melted chocolate chips to the cake batter and mix until thoroughly combined.
- Pour batter into the prepared pan(s).
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. For loaf pans, baking time may be slightly less.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cooled, dust generously with powdered sugar.
- Optional Variations: Top individual slices with cherry pie filling and whipped cream for a Black Forest twist, or serve with vanilla ice cream, hot fudge sauce, whipped cream, and a cherry for an ultimate hot fudge sundae cake!
- Enjoy your heavenly Triple Chocolate Pound Cake!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
115g
Fat
33g
Carbs
16g
