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.
Some of the ingredients: eggs, chocolate cake mix, package of cream cheese.
This delicious dessert is my variation of a real pound cake. Allow me to explain.
A realpound cakegets 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.
A pound cake is an awesome blank canvas. A little creativity will add flavor and make it look lovely.
A bowl of cherry pie filling fills the center. Makes a lovely presentation. Also tastes good on a slice of cake.
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.
Daffodils (aka Yellow Bells)
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.
Stuff happens.
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?!
Enjoy!
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Chocolate Cream Cheese Pound Cake
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. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Use a folded paper towel soaked in vegetable oil to thoroughly grease a standard-sized bundt pan. Set aside.
Preheat oven to 325 degrees.
In large bowl, combine softened cream cheese, sugar, eggs, and vanilla extract. With mixer on low speed, mix together until smooth and creamy (about 1 minute).
Add unsalted/melted butter, water and cake mix. With mixer on low speed, mix together just until combined (about 2 minutes). Batter will be thick and creamy. Set aside.
Pour or spoon batter into prepared bundt pan. Smooth top with back of spoon. Batter will not fill pan. Allows room for cake to rise.
Bake on 40-45 minutes OR until top springs back when lightly pressed. Or 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.
Cool 30 minutes before turning out onto a large plate. Delicious warm.
This cake tastes MUCH BETTER if refrigerated over night in a large, tightly sealed container.
Pour cherry pie filling into a small bowl. Place in center of bundt cake before serving. Makes a lovely presentation. Also good on a slice of cake.
