Ingredients for Microwave Chocolate Pound Cake
- Fudge Cake Mix
- 1/2 cup water
- 3 large eggs
- 1/2 cup sour cream
- Miniature Chocolate Chip
- 1 cup powdered sugar
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How to Make Microwave Chocolate Pound Cake
- Grease and flour a 12-cup microwave-safe bundt cake pan.
- In a large bowl, combine 1 box (15.25 ounces) chocolate cake mix, 1/2 cup water, 3 large eggs, and 1/2 cup sour cream.
- Using a mixer on low speed, mix until all ingredients are just moistened. Scrape down the sides of the bowl as needed.
- Beat on medium speed for 2 minutes, scraping down the bowl frequently.
- Gently fold in 1 cup semi-sweet chocolate chips.
- Pour batter into the prepared pan.
- Microwave on 70% power for 9 minutes, then on 100% power for 6 minutes. The cake is done when a toothpick inserted into the center comes out clean or the cake springs back when touched lightly in the center.
- Let the cake cool in the pan for 10 minutes.
- Invert the cake onto a wire rack or heatproof serving plate.
- Carefully remove the pan.
- Let the cake cool completely.
- In a small bowl, whisk together 1 cup powdered sugar, 2-4 tablespoons milk, and 1 teaspoon vanilla extract until smooth and spreadable. Add more milk, 1 tablespoon at a time, if needed to reach desired consistency.
- Spread the glaze evenly over the cooled cake, allowing some to drizzle down the sides.
Nutrition Information (Approximate per serving)
Sodium
194 g
Sugar
1655g
Fat
412g
Carbs
207g
