Fudge Marble Pound Cake – a delicious recipe with Duncan, eggs, water, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Grease and flour two 9 x 5 x 3 inch loaf pans.
2
Set aside cocoa packet from mix. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Measure 1 cup batter. Place in small bowl; stir in contents of reserved cocoa packet.
3
Spoon half the yellow batter in each loaf pan. Spoon half the chocolate batter on top of yellow batter in each pan. Run knife through batters to marble.
4
Bake at 350 degrees F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Carefully loosen cakes from pans. Invert onto cooling racks. Cool completely. Cut cakes into slices.
392
kcal
Calories
30
g
Fat
4
g
Carbs
13
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 5 ingredients. The key ingredients include: 1 package Duncan Hines(R) Moist Deluxe(R) Fudge Marble Cake Mix, 1 (3.4 ounce) package vanilla instant pudding and pie filling mix, 4 large eggs, 1 cup water, and more.
Yes, Fudge Marble 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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