1 (8 ounce) package cream cheese, at room temperature
1/2 cup water
1/2 cup vegetable oil
1/4 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup powdered sugar (10X)
3 tablespoons cocoa
2 tablespoons butter, melted
2-3 tablespoons hot water
Mix with spoon Until Smooth
Place a rack in the center of the oven and preheat it to 325°F Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour.
Place the cake mix, cream cheese, water, oil, sugar,eggs and vanilla in a large mixing bowl.
Blend on low speed for 1 minute.
Stop the machine and scrape down the sides.
Beat 2 minutes more on medium speed.
The batter should look well-combined.
Pour in the pan and bake 58 to 62 minutes or until the cake springs back when lightly pressed and is just starting to pull away from the sides.
Remove cake to wire rack and allow it to cool for 20 minutes. Run a long sharp knife around the edge and invert it onto a rack. Then invert it onto another rack so the large side is up.
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