Pound cake is one of those recipes that gets passed down more than it gets invented, and this chocolate version came to me from a friend’s family years ago — a recipe that means as much to me now as it did the day she shared it, even though our paths have since gone in different directions. It’s become the one my family requests, dense, rich, and just structured enough to slice clean, which matters when you’re serving a house full of people who all want the corner piece.

There’s something about a good pound cake that feels a little old-fashioned in the best way — no fussy frosting, no piping bags, just a really good, really chocolatey cake that holds its own with a cup of coffee or a scoop of ice cream. This one’s earned a permanent spot in our recipe rotation, and I have a feeling it’ll earn one in yours too.

Chocolate Pound Cake

A rich, dense, moist chocolate pound cake that slices beautifully and needs nothing more than a fork.

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Course Dessert

Cuisine American

Servings 12 people

Ingredients

  

• 1 box extra moist yellow cake mix
• 1 box instant chocolate pudding
• 8 oz Sour Cream
• 3/4 Cup Water
• 3/4 Cup Vegetable Oil
• 1/2 Cup Sugar
• 4 Large Eggs
• 1 package mini semi-sweet morsels 8-12 oz

Instructions

 

• Preheat Oven to 350 degrees, Blend cake mix, jello mix and sugar in a bowl
• Beat in Water and Oil
• Beat in Sour Cream
• Beat in the eggs *one at a time*
• Fold in the morsels
• Spray Pan with non-stick spray and pour mix into pan
• COOK TIMES
• Bundt Pan = 50-60 minutes
• Ceramic Loaf Pan = 45-60 minutes

Keyword chocolate pound cake recipe, easy chocolate pound cake, homemade pound cake, moist chocolate cake recipe