I am often reminded by family and friends of recipes I have created in throughout the years. Recently, we bumped into one of my dear friends and she reminded me how much her family loves my Triple Chocolate Pound Cake recipe, as it has become a staple for their family functions! My husband’s mouth dropped and shared he has never had this recipe and I could tell, he felt like was missing out. My friend could not believe this declaration, and I quickly promised I would bake this cake for Greg! I had archived this particular recipe as I try to cut sugar from my daily diet. However, I certainly should not deny a guilty pleasure from time to time…especially for my hubby! The simplicity of this recipe is fabulous, with minimal ingredients and preparation. I always hope to re-develop this recipe as I would love to update without using packaged cake mix and pudding. Until then… enjoy!

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Author Chef Tiffany Blackmon


  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 (15.25-ounce) devil's food chocolate cake mix
  • 1 (5.9-ounce) box instant chocolate pudding mix
  • 1.5 cups water
  • ½ cup vegetable oil
  • 4 large eggs
  • 3 cups semi-sweet chocolate chips, divided
  • ¼ cup whipping cream


  • Preheat oven to 325 degrees. Grease a 10-inch bundt pan with butter and lightly dust with flour; set aside. 
  • In the bowl of a standing mixer, using the paddle attachment, combine cake mix, pudding mix, water, vegetable oil, and eggs. Mix on low for 30 seconds until combined, increase speed to medium and beat until smooth, about 1 minute. Scrape the sides of the bowl to evenly incorporate ingredients.  Sir in 2 cups chocolate chips and pour the batter into the prepared pan. 
  • Bake 50-55 minutes or until the cake is set and springs lightly when touched. Cool for 10 minutes, invert the pan onto a wire cooling rack. Cool completely before frosting. 
  • In a small glass bowl, combine remaining chocolate chips and whipping cream. Microwave 30 seconds, stir, repeat until melted. Drizzle over top of cake and serve. 

Tiffy’s Tips 

~ As an alternative, I replaced avocado oil with vegetable oil and the flavor was perfect. I have also used olive oil. 

~ To check for doneness, insert a wooden toothpick in the middle of the cake. Cake is done when the toothpick is removed and comes out clean. 

~Top with whipped cream or vanilla ice cream and fresh berries. 

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