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Decadent Chocolate Pound Cake
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Gluten-Free Soy-Free Nut-Free Peanut-Free Corn-Free

A buttery cake worthy of decadent additions like whipped cream and caramel or chocolate sauce and berries, but you really don’t need anything at all.

Ingredients
Directions

    Preheat oven to 350°.

    Whip eggs until well mixed. Add butter and water and mix to combine. Add Chocolate Cake Mix and stir until combined. Bake in a well-greased 9 x 5” loaf pan for 55 to 65 minutes. Cake will pull away slightly from the edge of the pan, and will spring back when lightly touched on top. Toothpick will come out clean.

    Chef’s Note: For an extra rich cake, fold 1 cup chocolate chips into the batter.

    © Pamela's Products, Inc.

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Ethel Rigsby 02/38/2017 02/08/2017
I have a large bag of Pamela's chocolate cake mix. Could you please give me some measurements for a cake?
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Molly Tierney 04/104/2017 04/15/2017
I forgot to say I baked this in a bundt pan plus I added the chocolate chips (bittersweet) and a bit of coarse sea salt. Yum!
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Molly Tierney 04/104/2017 04/15/2017
I already know I love the mix for cupcakes but this pound cake is even more special. I like to use coconut oil in mixes, instead of other vegetable oils; I also use melted butter. And I like to use milk or cream instead of water in this mix.
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Jane 11/315/2016 11/11/2016
This is a great recipe. I take it to potlucks all the time and it gets rave reviews. No one even knows its gluten free
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Kathy Kraus 12/342/2016 12/08/2016
Can I make this cake using the Pamela's Baking & Pancake Mix? If so, what changes do I need to make to the recipe? Can I just add cocoa powder?
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    • Hi Kathy, This recipe was formulated for the Chocolate Cake Mix. You can find all the cake recipes that you can make with the Baking & Pancake Mix here: Cakes made with Baking & Pancake Mix
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Liz 04/110/2016 04/20/2016
This is the best cake! I make it into cupcakes, sometimes for parties and sometimes I freeze some so I can have one whenever without having to make a whole batch.
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