Decadent Chocolate Pound Cake

A buttery cake worthy of decadent additions like whipped cream and caramel or chocolate sauce and berries, but you really don’t need anything at all.

Ingredients
Directions

    Preheat oven to 350°.

    Whip eggs until well mixed. Add butter and water and mix to combine. Add Chocolate Cake Mix and stir until combined. Bake in a well-greased 9 x 5” loaf pan for 55 to 65 minutes. Cake will pull away slightly from the edge of the pan, and will spring back when lightly touched on top. Toothpick will come out clean.

    Chef’s Note: For an extra rich cake, fold 1 cup chocolate chips into the batter.

    © Pamela's Products, Inc.

Customer Reviews

Based on 6 reviews
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E
Ethel Rigsby

I have a large bag of Pamela's chocolate cake mix. Could you please give me some measurements for a cake?

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Molly Tierney

I forgot to say I baked this in a bundt pan plus I added the chocolate chips (bittersweet) and a bit of coarse sea salt. Yum!

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Molly Tierney

I already know I love the mix for cupcakes but this pound cake is even more special. I like to use coconut oil in mixes, instead of other vegetable oils; I also use melted butter. And I like to use milk or cream instead of water in this mix.

J
Jane

This is a great recipe. I take it to potlucks all the time and it gets rave reviews. No one even knows its gluten free

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Kathy Kraus

Can I make this cake using the Pamela's Baking & Pancake Mix? If so, what changes do I need to make to the recipe? Can I just add cocoa powder?

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