DUNCAN HINES POUND CAKE WITH SOUR CREAM RECIPES

SUPER-MOIST CAKE MIX LEMON POUND CAKE RECIPE - FOOD.COM

Super-Moist Cake Mix Lemon Pound Cake Recipe - Food.com image

I came upon this recipe with the help of Duncan Hines, as this was on the side of the box. I changed it up some and it's to die for! If you like lemon, you'll love this pound cake!

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 12-16 serving(s)

Number Of Ingredients 7

Ingredients

1 Duncan Hines lemon supreme cake mix
1 lemon flavor instant pudding and pie filling (3.4 oz.)
4 large eggs
1 cup water
1/3 cup oil
1 cream cheese frosting (store-bought in jar)
2 teaspoons lemon extract

Steps:

Preheat oven to 350°F and grease bundt pan.
Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.

Nutrition Facts : Calories 79, FatContent 7.6, SaturatedFatContent 1.3, CholesterolContent 62, SodiumContent 24.3, CarbohydrateContent 0.1, FiberContent 0, SugarContent 0.1, ProteinContent 2.1

TOO MUCH CHOCOLATE CAKE RECIPE | ALLRECIPES

Too Much Chocolate Cake Recipe | Allrecipes image

This cake won me First Prize at the county fair last year. It is very chocolaty.

Provided by Denise

Categories Chocolate Cake From a Mix

Yield 1 12 cup Bundt cake

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
2 cups semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Nutrition Facts : Calories 600.4 calories, CarbohydrateContent 60.9 g, CholesterolContent 78.9 mg, FatContent 38.6 g, FiberContent 2.4 g, ProteinContent 7.6 g, SaturatedFatContent 12.8 g, SodiumContent 550.4 mg, SugarContent 43.5 g

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