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READY IN ABOUT 1¼ hrs

Chocolate Fudge Pound Cake

Read Reviews (51)

"This is far and away the best chocolate cake I've ever had! Be very sure to use a 12 cup Bundt pan, anything smaller will make a very messy oven! Serve with ice cream or whipped cream." — Bea

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Types of Cooking Oil

All about Eggs

Original recipe makes 1 - 10 inch Bundt pan Change Servings

1 (18.25 ounce) package chocolate fudge cake mix
4 eggs
1/2 cup vegetable oil

1 1/3 cups water
1 (16 ounce) container prepared chocolate fudge frosting

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, eggs, oil and water. Beat on low speed until blended. Stir in chocolate frosting. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

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This cake tasted awesome. When it comes to chocolate, the more the better for me, but this cake did not need icing or add-ins. Icing or chips would be overkill, nuts or coconut maybe. It was extremely moist--great with a glass of milk. My only problem was that the batter prepared as directed did cook over, so it wasn't very pretty the first time. So the next time I made it, I kept about a cup and a fourth of the batter and made a half dozen cupcakes with it. The cake stayed in the pan, the kids got cupcakes, and I had delicious cake that was pretty, too! This recipe is good with any flavor box cake and icing.

—MIKAESIA

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Most Helpful Critical Review

Aug 23, 2010

I'm amazed that this has a 4 star rating. It's not a good recipe and this is definitely NOT a pound cake as it's titled.

—elisabeth

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56 Ratings

Mar 12, 2006

Delicious!!! I actually made the cake in a 9x13 cake pan instead of the bundt, and it turned out perfect! It was moist and chocolately, but not too sweet. Very good recipe!

—SHANNYN79

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Mar 29, 2005

I love this recipe! Made as is...the cake is moist, rich and delicious. The same can be said for the many variations that can be made, by simply varying the type of frosting, cake mix and/or liquid. (Spice cake mix, caramel frosting and water/butterscotch schnapps was fantastic.) Bea, thank you for my new favorite, fast cake recipe!

—CHAKAMUFFIN

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Jul 22, 2003

I made this with lemon mix and lemon frosting. I happen to have this on hand. Excellent result. Very moist. I did leave out some batter from my 12 cup pan...I had just cleaned the oven and did not need to do it again. Made 6 cupcakes and all was wonderful...thank you!

—Ellen

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Mar 22, 2003

This is the best cake. All my friends love it. I have tried other flavors of cake and frosting and they're all good. You must grease the pan very well. I also sometimes add chocolate chips and walnuts.

—SHLOWRY

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Jan 01, 2004

This cake was a big hit with my co-workers over the holidays and so easy to make. Try adding a couple of tablespoons of coffee liqueur and decrease the water by about a tablespoon. I have also made this cake with milk chocolate cake mix and milk chocolate frosting, then add 1 cup of milk chocolate chips, and this is also very good.

—DTNYC

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Jan 30, 2011

More like a moist, fudgy brownie than a chocolate pound cake, but who cares about the name when it tastes this good?!? I added nuts (about a cup) and it came out perfectly. I almost took some out for cupcakes since others had problems with overflowing, but now I think their bundt pans may have been too small; even with a cup of nuts added, this came out great. I would not add more than one cup of additions or even the 10 inch might overflow. Came back to get the recipe, I am going to try Lemon Supreme cake with Lemon Supreme icing. Update: The lemon came out much more like pound cake than the chocolate and was just as delicious. I replace half the oil with unsweetened applesauce when I have it, and it tastes equally as yummy and is healthier.

—ValerieB333

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Nutrition

Calories
332 kcal
17%

Carbohydrates
41 g
13%

Cholesterol
53 mg
18%

Fat
18 g
28%

Fiber
0.8 g
3%

Protein
3.5 g
7%

Sodium
346 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Fudge Pound Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 332
** Calories from Fat: 162

% Daily Value *
** Total Fat 18g 28 %
** Saturated Fat 3.7g 19 %
** Cholesterol 53mg 18 %
** Sodium 346mg 14 %
** Potassium 123mg 3 %
** Total Carbohydrates 41g 13 %
** Dietary Fiber 0.8g 3 %
** Protein 3.5g 7 %
** Sugars 27.3g
** Vitamin A 1 %
** Vitamin C 0 %
** Calcium 7 %
** Iron 23 %
** Thiamin 6 %
** Niacin 10 %
** Vitamin B6 2 %
** Magnesium 6 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.