Milk Chocolate Pound Cake – a delicious recipe with milk chocolate, yellow cake, vanilla instant pudding, sour cream, vegetable oil, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Spray a 12 cup bundt pan or a tube pan with non-stick spray containing flour (Baker's Joy or Crisco with flour)
3
Break milk chocolate bars into pieces.
4
Chop chocolate pieces into small bits - some may be large.
5
Combine cake mix, pudding mix, sour cream, oil, eggs, and vanilla in a large bowl.
6
Beat with mixer on low speed for 1 minute. Fold in chocolate bits.
7
Pour batter into prepared pan.
8
Smooth out with spatula.
9
Bake in pre-heated 350 degree oven for 55 to 60 minutes or until cake is lightly browned and cake springs back when lightly pressed. Allow cake to cool 20 minutes.
10
Place cake on a serving platter and sift powdered sugar over the top.
1144
kcal
Calories
81
g
Fat
69
g
Carbs
23
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 8 ingredients. The key ingredients include: 4 (1 5/8 ounce) milk chocolate candy bars, 1 yellow cake mix, 1 (3 1/2 ounce) vanilla instant pudding mix, 1 cup sour cream, and more.
Yes, Milk Chocolate 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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