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.