Duncan Hines Cream Cheese Pound Cake Food

DEVIL'S FOOD POUND CAKE WITH CHOCOLATE GLAZE

Devil's Food Pound Cake With Chocolate Glaze image

This recipe was on a box of Duncan Hines Deluxe II Devil's Food Cake Mix and dates back to the late 60's or early 70's. The Deluxe II series is no longer made by Duncan Hines. I assume that the Moist Deluxe series replaces the Deluxe II. I made the recipe several times, and it was very good. I am posting to Zaar so that I can throw away this tiny piece of paper.

Provided by MrsJ492

Categories Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) package devil's food cake mix (Duncan Hines Moist Deluxe Devil's Food)
1 (3 1/2 ounce) package instant chocolate pudding mix
1/2 cup Crisco cooking oil
1 cup water
4 eggs
2 tablespoons cocoa
1 2/3 tablespoons water
1 tablespoon oil
1 tablespoon corn syrup
1 cup confectioners' sugar

Steps:

Preheat oven to 350 degrees.
Blend all ingredients in a large bowl.
Beat at medium speed for 2 minutes, careful not to overmix.
Bake in a greased and floured 10-inch tube pan at 350 degrees for 50-60 minutes.
Cake will be done when center springs back when touched lightly.
Let cool right side up for 25 minutes.
Remove from pan.
To make the chocolate glaze, combine the cocoa, water oil and corn syrup in a small saucepan. Cook and stir over low heat until mixture is smooth. Remove from heat.
Immediately beat in 1 cup confectioners sugar.
Drizzle over cake.

Nutrition Facts : Calories 282.9, Fat 14.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 373.2, Carbohydrate 37.9, Fiber 1.1, Sugar 23.3, Protein 3.8

DUNCAN HINES ALMOND POUND CAKE

Duncan Hines Almond Pound Cake image

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

Categories Dessert

Time 50m

Yield 12 serving(s)

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

Steps:

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.

Nutrition Facts : Calories 302.9, Fat 14.5, SaturatedFat 2.1, Cholesterol 62, Sodium 384.5, Carbohydrate 38.8, Fiber 1, Sugar 29.1, Protein 5

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