Alright, so I wanted to try something new in the kitchen today, and I thought, why not a chocolate pound cake? But here’s the catch – I used a cake mix to make things easier. Yeah, I know, some might say it’s cheating, but hey, it’s all about having fun and enjoying the process, right?
First things first, I grabbed a box of chocolate cake mix from the pantry. Then, I checked the back of the box for the usual suspects – eggs, oil, and water. But I wanted to make it a bit richer, so I decided to use milk instead of water. And guess what? I also added an extra egg because why not?
I preheated my oven to 350°F (175°C) because that’s what the box said. While the oven was doing its thing, I greased and floured a loaf pan. I find that using a bit of cocoa powder instead of flour for this step helps with the color of the cake, you know, keeps it all nice and chocolatey.

Next, I dumped the cake mix into a big bowl. I poured in the milk, oil, and cracked in the eggs. Then I mixed everything together with a hand mixer. I started slow, so the flour wouldn’t fly everywhere, and then I cranked it up to medium speed. I beat the batter for about two minutes until it was smooth and there were no lumps.
Now, here’s a little trick I like to do – I added a teaspoon of vanilla extract to the batter. It just gives it that extra oomph, you know? I also tossed in a handful of chocolate chips because, well, more chocolate is always a good idea in my book.
After giving it a good stir to incorporate the vanilla and chocolate chips, I poured the batter into the prepared loaf pan. I smoothed out the top with a spatula to make sure it would bake evenly.
- Into the oven it went!
- I set the timer for about 50 minutes, but I started checking on it at 45 minutes.
- Every oven is different, so it’s always good to keep an eye on things.
To check if it was done, I stuck a toothpick into the center of the cake. When it came out clean, I knew it was ready. I took the cake out of the oven and let it cool in the pan for about 10 minutes. Then, I carefully inverted it onto a wire rack to cool completely.
While the cake was cooling, I whipped up a simple chocolate glaze. I just melted some chocolate chips with a bit of butter and stirred in some powdered sugar and milk until it was nice and smooth. Once the cake was completely cool, I drizzled the glaze all over the top. It looked so good, I almost didn’t want to cut into it!
But of course, I did. And let me tell you, it was delicious! The cake was moist and rich, and the chocolate flavor was just right. Using a cake mix made the whole process so much easier, and the little tweaks I added made it extra special. I’d definitely make this again. Maybe next time I’ll try adding some nuts or maybe even a swirl of peanut butter. The possibilities are endless!
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