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Pound: Fudge Pound Cake




Source of Recipe


Karin Calloway


List of Ingredients




1 box Devil’s Food cake mix
8 ounces cream cheese, softened
1 cup vegetable oil
3 eggs
½ cup chocolate syrup
1 teaspoon vanilla extract
1 tablespoon Kahlua or other coffee liqueur, optional
1 16-ounce tub prepared fudge frosting


Recipe



Preheat oven to 350 degrees. Butter and flour a 12-cup bundt or tube pan, shaking out the excess, and set aside.

Combine cake mix, cream cheese, oil, eggs and chocolate syrup in a large bowl and beat with an electric mixer until fluffy, approximately 3 minutes. Stir in vanilla and coffee liqueur, if desired, and pour into the prepared pan. Bake for 1 hour, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, and then turn out onto a cooling rack.

Heat one cup of the prepared frosting in a small saucepan over simmer until it melts into a glossy glaze, about 2 minutes. Reserve the remaining frosting for another use. Drizzle glaze over cake.

Makes 10 to 16 servings.