This is the moistest, chocolatiest pound cake you'll ever sink your teeth into, thanks to the Duncan Hines Devil's Food Cake and added chocolate pudding. Consider creating a garnish of chocolate chips and fresh raspberries for your Creamy Chocolate Pound Cake.
- Preheat oven to 350 °F. Grease and flour 10-inch Bundt® or tube pan.
- For cake, combine cake mix, pudding mix, eggs, milk and oil in large bowl. Beat at low speed with electric mixer until moistened.
- Beat at medium speed 2 minutes. Stir in 1 cup chocolate chips. Pour into pan. Bake at 350 °F 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely.
- Spread frosting on top of cooled cake. Garnish with fresh raspberries and chocolate chips, if desired. Refrigerate leftovers.