Chocolate Cream Cheese Pound Cake Recipe

How to make it

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• Place a rack in the center of the oven and preheat the oven to 325°F.
• Lightly mist a 10-inch tube pan with vegetable oil spray, then dust
• with flour. Shake out the excess flour.
• Set the pan aside.
• Place the cake mix, cream cheese, water, oil, sugar, eggs, and
• vanilla in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined.
• Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
• Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your
• finger and just starts to pull away from the sides of the pan, 58 to
• 62 minutes.
• Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
• Run a long, sharp knife around the edge of the cake and invert it onto one rack, then invert it onto a second rack so that the cake cools large side up for 20 minutes more.
• Slide the cake onto a serving platter. Slice and serve