Dessert - Marble pound cake duncan hines recipes
Author: Ana Brodeur
This homemade marble pound cake is a great, dense, made-from-scratch cake that will take care of both your, and your guests', chocolate and vanilla cravings all at once. Enjoy it with a steamy cup of hot cocoa or a chilled glass of milk.
Fudge Marble Pound Cake
Chocolate lovers, we've created this Fudge Marble Pound Cake especially for you. Enjoy it with a steamy cup of hot cocoa or a chilled glass of milk.
Yields: 0 servings
Yields: 0 servings
How to cook:
- Preheat oven to 350°F. Grease and flour two 9 x 5 x 3 inch loaf pans.
- Set aside cocoa packet from mix. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Measure 1 cup batter. Place in small bowl; stir in contents of reserved cocoa packet.
- Spoon half the yellow batter in each loaf pan. Spoon half the chocolate batter on top of yellow batter in each pan. Run knife through batters to marble.
- Bake at 350°F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Carefully loosen cakes from pans. Invert onto cooling racks. Cool completely. Cut cakes into slices.
Marble Pound Cake
A classic recipe for "bundt cake". Easy to make and adapt for limitless variations. oh, and it's really tasty.
Provided by: binner216@comcast.net
Yields: 12 servings
Number of ingredients: 7
Provided by: binner216@comcast.net
Yields: 12 servings
Number of ingredients: 7
Ingredients:
- 1 Box Fudge Marble Cake Mix (Any cake mix flavor will work)
- 1 Box (4 Serv.) Vanilla Instant Pudding
- 1 Cup Water
- 1/3 Cup Vegetable Oil
- 4 Eggs
- Cooking Spray (For the pan(s))
- Flour (For the pan(s))
How to cook:
- Pre-heat oven to 350 degrees. Combine the mixes, oil, water, and eggs in a large mixing bowl. Reserve the chocolate cake mix packet for later.
- Using a hand mixer, combine the ingredients at low speed until just blended.
- With mixer on medium high, blend for 2 - 3 minutes until the mixture is light and fluffy and all the lumps are gone.
- Remove one cup of the batter and put in a small bowl. Add the contents of the chocolate packet and stir to completely incorporate.
- Prepare pan(s). Spray evenly with cooking spray. Sprinkle approximately 1 tablespoon of flour into each pan and tilt and shake to lightly cover the bottom and sides. Tap out any excess.
- Divide the vanilla batter between the two pans. If using the bundt pan pour all of the vanilla batter into the pan and shake and tap to distribute evenly.
- Spoon the chocolate batter on top of the vanilla batter. Divide the batter if using two loaf pans or use all of it in the bundt pan.
- Using a butter knife, swirl the two batters together, Using vertical and horizontal movements and reaching to the bottom of the pan(s).
- Bake for 45 - 50 minutes for loaf pans or 50- 60 minutes for bundt pan. Cake is done when a toothpick inserted in the center comes out clean.
- Remove from oven and cool in pans on wire rack for 5 minutes. Remove from pans and cool completed on rack.
Homemade Marble Pound Cake
This homemade marble pound cake is a great, dense, made-from-scratch cake that will take care of both your, and your guests', chocolate and vanilla cravings all at once.
Provided by: Flavorite
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 8
Provided by: Flavorite
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 8
Ingredients:
- 2 sticks salted butter, softened
- 1 1/3 cups sugar
- 4 large eggs
- 2 teaspoons vanilla
- 1/8 cup sour cream
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup powdered malted chocolate milk mix (like Ovaltine)
Nutrition:
- Calories: 502 calories
- Carbohydrate: 58 grams carbohydrates
- Cholesterol: 160 milligrams cholesterol
- Fat: 27 grams fat
- Fiber: 1 grams fiber
- Protein: 7 grams protein
- Saturated Fat: 16 grams saturated fat
- Serving Size: 1 piece
- Sodium: 317 grams sodium
- Sugar: 37 grams sugar
- Trans Fat: 1 grams trans fat
- Unsaturated Fat: 9 grams unsaturated fat
- Preheat oven to 350.
- Cream together the butter and sugar until light and fluffy, about five minutes. Slowly add in the flour, and mix to combine. Don't over-mix!
- In a separate bowl, whisk together the eggs, vanilla, and sour cream. Slowly add into batter and mix just until combined. Remove 1/3 of the batter from the bowl, and put into a separate bowl. Mix in the chocolate milk mix until well combined.
- Place the vanilla batter into a tube pan that's been prepared with baking spray. Spread out evenly in the pan. Place spoonfuls of the chocolate batter all around the top of the vanilla batter. Use a butter knife to swirl the chocolate into the vanilla. Tap the pan several times on the counter to distribute batter and eliminate any gaps.
- Bake for about 30 minutes, or until a toothpick comes out with moist crumbs. Let cool in pan for 10 minutes, and then invert onto serving tray.
Duncan Hines Almond Pound Cake
Their recipe uses the Moist White Cake mix so it is easy to put together. Comments on their site said that the 1 tablespoon of almond extract called for was too much, so I adjusted to 1 1/2 teaspoons. Serve with berries for a spring treat.
Provided by: Bren in LR
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 8
Provided by: Bren in LR
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 8
Ingredients:
- 1 (15 1/4 ounce) package duncan hines classic white moist cake mix
- 1 (3 1/2 ounce) vanilla instant pudding mix
- 4 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 1/2 teaspoons almond extract
- 3/4 cup sliced almonds
- 2 tablespoons confectioners' sugar
Nutrition:
- Calories: 302.9 calories
- Fat: 14.5 grams
- Saturated Fat: 2.1 grams
- Cholesterol: 62 milligrams
- Sodium: 384.5 milligrams
- Carbohydrate: 38.8 grams
- Fiber: 1 grams
- Sugar: 29.1 grams
- Protein: 5 grams
- Preheat oven to 350 degrees.
- In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract.
- Beat at low speed with electric mixer until moistened.
- Beat at medium speed for 2 minutes.
- Stir in almonds with a spoon.
- Pour into a greased and floured 10-inch Bundt pan.
- Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and cool in pan for 25 minutes.
- Invert onto cooling rack. Cool completely.
- Dust with confectioners' sugar.
