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Fudge Marble Pound Cake

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  • Prep 20 min
  • Total 2 hr 6 min
  • Servings 12
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Finally, an easy way to make those beautifully marbled pound cakes!
Updated Jul 15, 2011
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  • 1
    Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pudding mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • 2
    In medium bowl, mix powdered sugar and cocoa. Remove 1 1/4 cups batter; stir into cocoa mixture. Pour remaining batter into pan. Drop chocolate batter by generous tablespoonfuls randomly onto batter in pan. Cut through batter with knife for marbled effect.
  • 3
    Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan. Cool completely, about 1 hour.
  • 4
    In microwavable bowl, microwave frosting uncovered on Medium 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Enjoy a slice of this cake with a generous dollop of your favorite whipped topping.
  • tip 2
    This cake is also delicious without the frosting.


Nutrition Facts are not available for this recipe
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