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Chocolate Fudge Pound Cake

Bea Gassman

"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."
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1 h 10 m servings 332 cals
Original recipe yields 16 servings (1 - 10 inch Bundt pan)


  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 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.
  3. 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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Read all reviews 52
  1. 57 Ratings

Most helpful positive review

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 e...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 e...

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!

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 l...

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 d...

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 w...

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 ...

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 ...

I make this cake as directed but when it is warm, I use a wooden spoon handle to push holes in it about half inch deep all over the cake. Let cool completely. I then use a jar of caramel topping...

This is a very quick and easy cake and comes out very "chocolately" and very moist! A nice recipe to have on hand for last minute baking for company or bake sales. For my neighbor who loves whit...