Chocolate Cream Cheese Pound Cake is moist and loaded with a delicious chocolate flavor. Easy to make with a box of chocolate cake mix and a few additional ingredients.
Tastes delicious fresh from the oven, but is MUCH better after 24 hours in the fridge. Pairs well with fruit, ice cream and whipped cream.
DISCLOSURE (NOT SPONSORED): Pictured products are personal favorites I purchased and used to make this delicious recipe.
Some of the ingredients: eggs, chocolate cake mix, package of cream cheese.
Technically, this recipe is not a real pound cake. The weight of this baked cake is the inspiration for the name “pound cake.”
What is a pound cake?
According to wikipedia.org, a pound cake is a made with a pound of each of flour, butter, eggs, and sugar.
Pound cakes are usually baked in a loaf or bundt pan. Although delicious plain, it’s good coated with a light glaze, frosting or dusted with powdered sugar.
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 pound cake 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. How cool is that?!
How To Read & Follow A Recipe: Tips for Beginners
Reading a recipe is an important life skill that requires properly reading a recipe’s ingredients, and instructions. Plus, knowing how to prep ingredients and what equipment to use.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe so you understand it and to make sure you have each ingredient.
If you see ingredient that you and your family don’t use for whatever reason, use a substitute.
Watch Recipe Videos. If you’re a visual learner (like me), watching a video tutorial is a great way to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. Helps you make sure you have each ingredient and avoid accurately following instructions.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
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. Although delicious fresh from the oven, MUCH better after 24 hours in the fridge. 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.
