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.