Chocolate Crown Pound Cake

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Cook: 50 min
  • Yield: 16 servings
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Crisco® Flour No-Stick Spray


1 (18.25 oz.) pkg. Pillsbury® Devils Food Cake

1/2 cup Crisco® Pure Vegetable Oil

1 1/4 cups water

4 large eggs

1 (3.9 oz) pkg. instant chocolate pudding and pie filling mix


3/4 cup white baking chips

1 tbsp. Crisco® Pure Vegetable Oil


1/4 cup semi-sweet chocolate chips

1 tsp. Crisco® Pure Vegetable Oil


  1. HEAT oven to 350 degrees F. Spray a 12-cup fluted pan with flour no-stick cooking spray. Combine all cake ingredients in large bowl at low speed until moistened; beat 2 minutes at medium speed. Pour batter into prepared pan.
  2. BAKE 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes; invert onto serving plate. Cool completely.
  3. HEAT white baking chips and 1 tablespoon oil in small saucepan over very low heat until chips are melted; stir until smooth. Cool slightly. In another saucepan over low heat, heat chocolate chips and 1 teaspoon oil until chips are melted; stir until smooth. Cool slightly. Drizzle cake with white chocolate, then with dark chocolate.
  4. High Altitude (above 3500 ft.):
  5. SEE package for directions.