Triple Chocolate Pound Cake – a delicious recipe with chocolate cake, milk chocolate pudding, oil, water, eggs, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Mix the Cake mix, Instant Pudding, Oil, Eggs, and Water and set aside.
3
Melt the Chocolate Chips in the Microwave for 30- 45 seconds or until completely melted and stir until smooth.
4
Add melted Chocolate Chips to the Cake batter and mix thoroughly.
5
Pour batter into a Bundt Pan or in two medium size loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
6
When cake is almost completely cooled, remove from pan and sprinkle with Powdered Sugar.
7
Variations:
8
Add Cherry Pie Filling over each slice and a dollop of Cool Whip for a Black Forest Dessert or Vanilla Ice Cream between two slices topped with Hot fudge Sauce, Cool Whip and a Cherry for the Best Hot Fudge Cake Ever!
9
Enjoy!
940
kcal
Calories
68
g
Fat
64
g
Carbs
18
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 ounce) box pillsbury chocolate cake mix, 1 (3 ounce) box instant milk chocolate pudding mix, 1/2 cup oil, 1/2 cup water, and more.
Yes, Triple 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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