Chocolate Cream Cheese Pound Cake is easily made with a box of chocolate cake mix and a few additional ingredients.
Tastes amazing warm and MUCH better after 24 hours in the fridge. Pairs well with fruit, ice cream and whipped cream.
This delicious dessert is my variation of a real pound cake. Allow me to explain.
A real pound cake gets its name from the fact that it is made with a pound of flour, a pound of butter, a pound of sugar and a pound of eggs.
To make a smaller pound cake, simply cut the ingredients in half.
To test a pound cake to see if it’s done, press a knife in center all the way down touching bottom. If it comes out clean, cake is done. A toothpick is too short. Only pierces top.
The original recipe dates back to the 1700s, but there are several variations of the simple and impressive pound cake.
This Chocolate Cream Cheese Pound Cake is a variation of my Cream Cheese Pound Cake (made with a yellow cake mix).
A pound cake is an awesome blank canvas. A little creativity will add flavor and make it look lovely.
While baking this cake, I had a funny experience that reminded me to keep the recipe beside me and to mark off each ingredient after adding to cake batter. This is a helpful tip for beginners individuals who may be interrupted by family members.
My precious aunt was quietly doing housework while I worked in the kitchen. Suddenly, she decided to check on her flowers in the front yard.
Aunt B LOVES flowers with a passion. She has the proverbial green thumb.
I ALWAYS go outside with her because she has rheumatoid arthritis and walks with a cane. I stopped filming and dashed out the door… without a coat. We walked around for a few minutes. Flowers looked good and healthy.
We rushed back inside because it was COLD. I washed up and continued working on my recipe. While stirring in the last ingredient, I realized the melted butter was not added.
Unfazed, I stirred it into the cake batter.
Delighted to say the cake turned out great.
Thankfully pound cakes are hard to mess up. How cool is that?!