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Fudge Marble Pound Cake
Fudge Marble Pound Cake
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Prep Time:
20 minutes
Total Time:
2 hours 6 minutes
Simple method for creating marbled pound cakes with stunning swirls!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 4 eggs
  • 3/4 cup powdered sugar
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
Instructions:
  • Preheat your oven to 325°F. Prepare a 12-cup fluted tube cake pan by greasing and flouring it, or using baking spray with flour. In a large bowl, mix together cake mix, pudding mix, water, oil, vanilla, and eggs with an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes, remembering to scrape the bowl occasionally.
  • Combine powdered sugar and cocoa in a medium bowl. Take out 1 1/4 cups of the batter and mix it into the cocoa mixture. Pour the rest of the batter into the pan. Spoon generous tablespoonfuls of the chocolate batter randomly onto the batter in the pan. Swirl through the batter with a knife for a marbled effect.
  • Bake for 40 to 46 minutes until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes, then flip it onto a heatproof serving plate. Allow it to cool completely, for about 1 hour.
  • Place the frosting in a microwave-safe bowl and heat it uncovered on Medium for 15 seconds. Spread the warm frosting over the cake, letting it cascade down the sides. Store the cake loosely covered.

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