Super moist Chocolate Pound Cake with a to-die-for Frosting and decorated for Christmas (which can be changed to suit any occasion)

This Chocolate Pound Cake is not only pretty, but also scrumptiously delicious. I love the stark contrast of the almost black of the cake and the white of the frosting.

You can use anything you like to sprinkle over the top of the frosting if you are not baking the Chocolate Pound Cake for Christmas.

And even if you bake for Christmas, the choice is always yours to use whatever topping you like. I happen to be totally in love with Candy Cane !

The cake is super moist and soft and the smell while baking is just to die for !

I wanted to add in some more Dark Chocolate Chips as well. But the batter was already quite rich and thick after the addition of the Pudding, so I let that idea go.

We used to have Marshmallow Fluff in our stores many years ago, but it seemed to have disappeared from the usual supermarkets and hypermarkets I go to.

Therefore, when I found some at a little shop, specializing in all kinds of sweets (and only 5 minutes from my house!), I was almost beyond myself with excitement.

For fellow South-Africans, or anyone who can not find Marshmallow Fluff, use either only the White Chocolate or melt some Marshmallows and stir into the melted Chocolate as below.

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As the cake is very moist, it really does not need to be over frosted, but then as always, it is a personal choice

More Cake recipes you might like:

• Million Dollar Pound Cake
• Chocolate Orange Marble Cake
• Orange Juice Cake
• Amarula Cake
• Divine Coconut Cake

Chocolate Pound Cake

Chocolate Pound Cake

Linda Nortje

Super moist Chocolate Pound Cake with a to-die-for Frosting and decorated for Christmas (which can be changed to suit any occasion)

5 from 10 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Cook ModePrevent your screen from going dark

Servings 12 Servings

Calories 200 kcal

Ingredients

  

1x2x3x

CAKE:

• 1 Box Pillsbury Chocolate Cake Mix
• ½ cup Vegetable Oil
• 1 cup Water
• 4 Eggs
• 1 Box Instant Chocolate Pudding ( 4 serving box )

FROSTING:

• ¾ cup White Chocolate Chips
• ½ cup Marshmallow Fluff

TO DECORATE:

• Crushed Candy Cane (or something suitable for the occasion if not Christmas)

Instructions

 

• Pre-heat the oven to 180 deg C (350 deg F) – spray a bundt pan with cooking oil
• Place all the ingredients for the Cake in a large mixing bowl – stir through and then beat 2 minutes on high until smooth – pour batter into the prepared bundt pan – bake 50 – 55 minutes
• Remove cake from the oven – cool 25 minutes in the pan – transfer to a serving plate and let cool completely

FROSTING:

• Melt the Chocolate until smooth – quickly stir in the Marshmallow Fluff (it would be a thick, sticky mixture) – spread over the Cake and top with Crushed Candy Cane (if using)

Nutrition Facts

Chocolate Pound Cake

Serving Size

 

1 Slice

Amount per Serving

Calories

200

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

10

g

Cholesterol

 

65

mg

22

%

Sodium

 

89

mg

4

%

Carbohydrates

 

15

g

5

%

Sugar

 

10

g

11

%

Protein

 

3

g

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.