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Duncan Hines Chocolate Pound Cake

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Serves 12 | Prep Time 30 | Cook Time 50

Why I Love This Recipe

Did you know that the first pound cake recipe dates back to the early 18th century? It was called a 'pound cake' because the original recipe called for one pound each of butter, sugar, eggs, and flour. This rich and dense cake was a favorite among the wealthy and became a symbol of prosperity and indulgence.

Ingredients You'll Need

1 (16.5 oz) box Duncan Hines Chocolate Pound Cake Mix
1 cup milk
1/2 cup vegetable oil
4 large eggs
1 cup semisweet chocolate chips, divided
1 (8 oz) package cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy cream, chilled


Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or tube pan.

In a large bowl, combine the cake mix, milk, vegetable oil, and eggs. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the sides of the bowl as needed.

Fold in 1/2 cup of the chocolate chips.

Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

In a medium bowl, beat the cream cheese with an electric mixer until light and fluffy. Gradually add the confectioners' sugar and vanilla, beating until well combined.

In a separate bowl, whip the chilled heavy cream with an electric mixer until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Using a serrated knife, slice the cooled cake horizontally into three even layers.

Spread half of the cream cheese mixture over the bottom layer, then sprinkle with 1/4 cup of the remaining chocolate chips. Top with the middle layer and repeat the process.

Place the top layer of cake on top and spread the remaining cream cheese mixture over the top and sides of the cake.

Garnish with the remaining 1/4 cup of chocolate chips, pressing them gently into the sides of the cake if desired.

Refrigerate the cake for at least 2 hours before serving. Store any leftovers in the refrigerator.

Pairs Well With

A glass of cold, creamy chocolate milk – a nostalgic and delightful pairing for this decadent cake.

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