In the summer, I can’t bear to turn the oven on to cook dinners, so we’ll grill out or just have salads with fresh from our garden veggies. BUT, I do not hesitate to turn it up to bake desserts or muffins. And this pound cake is so good, so easy, it’s on heavy rotation around here…warm kitchen be damned!
box of lemon cake mix
small package of lemon pudding
1/2 cup water
1/2 cup oil
1/2 cup milk
however many eggs the cake mix calls for
chocolate chips (1-2 cups)
Follow the directions on the Hershey’s Cocoa tin. Best ever.
Mix all the ingredients of the pound cake together, leaving the chocolate chips for last.
Then you dump it all into a very VERY well greased (and floured, if you’d like) bundt pan.
Put it in a 400 degree oven for about 40 minutes, or until it springs back when poked (very lightly!).
While it’s cooking, make a batch of the best ever chocolate frosting on the side of the Hershey’s cocoa tin. Butter, powdered sugar, cocoa, and milk is all it takes to whip up the fudgiest frosting ever. It should be of the consistency where it sticks onto the cake rather than sliding down it. Kind of like this:
It firms up as it sits, so if you make it as the cake cooks, you’ll have 40 minutes that it will set up nice and thick.
Once you get the cake out of the oven, make sure it’s totally cool before you frost it, or the fudge frosting will melt into a gooey mess. This is the hardest part of making the cake…waiting. So. hard. to. wait. when. it’s. sitting. right. in. front. of. you. But if you wait, then the end result is this lovely lady:
and then when you cut a piece out of it, you get this:
The thicker the frosting, the better!
Happily, this gets even better the next day–more moist and lemony. Sometimes, though, there’s just nothing left to save. Not a bad thing, really.
Don’t wait for a special occasion or party to make this…although it serves a lot and is a great thing to make for just such events. But it’s easy enough to make on a whim, too.