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Chocolate Cream Cheese Pound Cake

Source of Recipe


Anne Byrn, The Cake Mix Doctor






List of Ingredients



• Vegetable oil spray for misting the pan
  
• Flour for dusting the pan
  
• 1 pkg. (18.25 ounces) plain butter recipe fudge cake mix
  
• 1 pkg. (8 ounces) cream cheese, at room temperature
  
• 1/2 cup water
  
• 1/2 cup vegetable oil
  
• 1/4 cup sugar
  
• 4 large eggs
  
• 2 tsp pure vanilla extract
  






Instructions



1. Place a rack in the center of the oven and preheat the oven to 325 degrees (F). Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
   
   
2. Place the cake mix, cream cheese, water, oil, sugar, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again, if needed. (The batter should look well combined.) Pour the batter into the prepared pan, smoothing it with the rubber spatula. Place the pan in the oven.
   
   
3. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 58 to 62 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
   
   
4. Run a long, sharp knife around the edge of the cake and invert it onto a rack; then invert it onto another rack so that it is large side up. Allow to cool for 20 minutes longer.
   
   Slide the cake onto a serving platter. Slice and serve.
   
   Serves 16