Chocolate pound cake from a mix

Posted 11/5/18

By: Mary John Resch

Margaret Currie shared her recipe for Pound Cake from a Mix with me many years ago after making me promise to keep the recipe a secret. Evelyn Tidy has since included the …

The News + Record is worth reading!

We’re all about Chatham County, and we welcome you to our site. You can view up to 3 stories each month, then registration is required.

Please sign in below if you have an account. If not, please register here to get an account. It’s easy and takes just a minute.

Our staff works hard to bring good journalism, writing and story-telling to Chatham County. HELP US! You can get the News + Record mailed to you weekly by subscribing here.

Please log in to continue

Log in

Chocolate pound cake from a mix

Thanks for reading Chatham County’s leading news source! Please consider supporting community journalism by subscribing to the News + Record – you can do so by clicking here.

Posted

By: Mary John Resch

Margaret Currie shared her recipe for Pound Cake from a Mix with me many years ago after making me promise to keep the recipe a secret. Evelyn Tidy has since included the recipe in her family cookbook and so I felt I could now share my chocolate version of this recipe.  (Margaret’s original recipe used yellow Butter cake mix and regular granulated sugar.)
I wanted to see how a chocolate version of the cake using light brown sugar would work and I was very pleased. I’ll make this again. It’s wonderful topped with some good quality vanilla ice cream. I might even try adding some chopped nuts the next time I make this.

CHOCOLATE POUND CAKE FROM A MIX
1 box Duncan Hines Butter Fudge cake mix
1 cup light brown sugar
2/3 cup milk
1 cup all purpose flour
8 ounces sour cream
3 eggs
1 stick butter
2 teaspoons pure vanilla extract

Melt butter sand allow to cool slightly.
Preheat oven to 325 degrees. Grease and flour a large tube pan.
Sift cake mix with all purpose flour.
Combine all ingredients and stir until well blended. Pour into your prepared tube pan.
Bake for 1 hour at 325 degrees. Remove from oven and allow to cool on a rack for 10 minutes for removing from the pan.

Comments

No comments on this story | Please log in to comment by clicking here
Please log in or register to add your comment