Chocolate Cream Cheese Pound Cake – a delicious recipe with butter, cream cheese, water, vegetable oil, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place a rack in the center of the oven and preheat it to 325u00b0F Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour.
2
Place the cake mix, cream cheese, water, oil, sugar,eggs and vanilla in a large mixing bowl.
3
Blend on low speed for 1 minute.
4
Stop the machine and scrape down the sides.
5
Beat 2 minutes more on medium speed.
6
The batter should look well-combined.
7
Pour in the pan and bake 58 to 62 minutes or until the cake springs back when lightly pressed and is just starting to pull away from the sides.
8
Remove cake to wire rack and allow it to cool for 20 minutes.
9
Run a long sharp knife around the edge and invert it onto a rack.
10
Then invert it onto another rack so the large side is up.
729
kcal
Calories
69
g
Fat
15
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (18 1/4 ounce) box plain butter recipe fudge cake mix, 1 (8 ounce) package cream cheese, at room temperature, 1/2 cup water, 1/2 cup vegetable oil, and more.
Yes, Chocolate Cream Cheese Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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