Go Back
Print

Cherry Chocolate Poundcake

We served this for almost all birthdays growing up and it was always well loved!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Author Janssen Bradshaw

Ingredients

  • 1 package cherry cake mix it’s hard to find just cherry, but cherry chip works just as well
  • 1 small package instant chocolate pudding mix
  • 4 eggs
  • ½ cup oil
  • 1 cup water

Chocolate Glaze:

  • 2 T unsweetened cocoa
  • 1 T butter
  • 1 T corn syrup
  • 2 T water
  • 1 Cup sifted powdered sugar.

Instructions

  1. Preheat oven to 350 degrees. Grease and flour a bundt pan (seriously, I have never floured a pan in my life. Too lazy).
  2. In a large bowl, combine all ingredients and mix with beater on low speed for one minute. Scrape bottom and sides of bowl. Beat for two minutes at medium speed. Batter will be thick. Pour batter into pan and spread evenly. Bake for 50 minutes or until knife or toothpick comes out clean. Let cool in pan on wire rack for 15 minutes, then turn cake out of pan and let cool completely on wire rack.
  3. Make glaze: combine first four ingredients in a saucepan. Over low heat, cook, stirring, until butter is melted and mixture is smooth. Remove from heat. Gradually beat in powdered sugar. If glaze seems too thick to pour easily, stir in a little hot water. Pour glaze over top of cake, letting it run down the sides.