This is the moistest, chocolatiest pound cake you'll ever sink your teeth into, thanks to the Duncan Hines Swiss Chocolate Cake and added chocolate pudding. Consider creating a garnish of chocolate chips and fresh raspberries for your Creamy Swiss Pound Cake.
Cake:
- 1 pkg Duncan Hines® Moist Deluxe® Swiss Chocolate Cake Mix
- 1 (3.4 oz) pkg chocolate instant pudding and pie filling
- 4 large eggs
- 1 1/4 cups milk
- 1/2 cup vegetable oil
- 1 cup mini semi-sweet chocolate chips
Topping:
- 1 cup Duncan Hines® Creamy Home-Style Vanilla Frosting
- fresh raspberries
- mini semi-sweet chocolate chips
- Preheat oven to 350 °F. Grease and flour 10-inch Bundt® or tube pan.
- For cake, combine cake mix, pudding mix, eggs, milk and oil in large bowl. Beat at low speed with electric mixer until moistened.
- Beat at medium speed 2 minutes. Stir in 1 cup chocolate chips. Pour into pan. Bake at 350 °F 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely.
- Spread frosting on top of cooled cake. Garnish with fresh raspberries and chocolate chips, if desired. Refrigerate leftovers.
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Rating:
teneil76 (2 discussions) on Oct 12, 2011 at 01:53 PM
A wonderful chocolate cake. I omitted the Topping, as I am allergic to raspberries, and use just the "cake" recipe as my "go-to" chocolate cake!
Comment by: laurars515 (1 discussion) on Sep 24, 2012 at 10:06 PM
I hear that... the best chocolate cake EVER! :) I don't do the raspberry either... GREAT CAKE!
