There’s something about the rich, chocolatey goodness of a pound cake that just hits different. And when you can whip up a delicious dessert with minimal effort, that’s a win-win in our books. This chocolate pound cake from cake mix without pudding recipe is the perfect combination of easy and indulgent, making it a go-to for any occasion.
Ingredients:
- 1 box chocolate cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup water
- 1 tablespoon vanilla extract
Instructions:
- Preheat your oven to 325°F.
- In a large bowl, combine the cake mix, flour, sugar, and salt.
- In a separate bowl, whisk together the sour cream, oil, eggs, water, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the batter into a greased and floured 10-inch bundt pan.
- Bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar, if desired, and serve.
Nutritional Information:
Serving size: 1 slice (1/16th of cake)
- Calories: 322
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 63mg
- Sodium: 379mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Total Sugars: 29g
- Protein: 4g
Cooking Time:
60-70 minutes
Equipment:
- 10-inch bundt pan
- Mixing bowls
- Whisk
- Spatula
Serving Suggestions:
This chocolate pound cake is delicious on its own or served with a dollop of whipped cream and fresh berries. It also pairs well with a hot cup of coffee or tea.
Variations:
Feeling adventurous? Try adding in some chocolate chips or chopped nuts to the batter before baking. You could also experiment with different flavors of cake mix to create unique twists on this classic recipe.
Substitutions:
If you don’t have sour cream on hand, you can substitute it with Greek yogurt or buttermilk. And if you’re looking to cut back on calories, you can use unsweetened applesauce in place of the vegetable oil.
Storage:
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Tips:
- Make sure all of your ingredients are at room temperature before mixing to ensure a smooth batter.
- Don’t overmix the batter or you risk ending up with a tough cake.
- Allow the cake to cool completely before slicing to prevent it from falling apart.
Notes:
This recipe can easily be doubled to make two cakes if you’re feeding a crowd.
Frequently Asked Questions:
Can I make this recipe with a different type of cake mix?
Absolutely! This recipe is versatile and can be made with any flavor of cake mix you like.
Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and store in the freezer for up to 3 months.
Personal Thoughts:
As someone who loves chocolate, this chocolate pound cake from cake mix without pudding recipe is a dream come true. It’s rich, moist, and oh-so-decadent. Plus, it’s incredibly easy to make, which means I can whip it up whenever a chocolate craving strikes. I highly recommend giving this recipe a try!
