Dark Chocolate Pound Cake, the Easy Way!

OK, we turned the heat off and tonight it's 45 degrees F and dropping! To warm up my little garage apartment, there's a cake in the oven.  It's the easiest, quickest cake I could throw together to get this place warmed up. I started with a dark chocolate cake mix, added instant pudding, eggs, oil, and water. It's baking now in an old and trusty bundt pan. It is so old that the yellow coating on the outside has peeled off and there are just patches of it here and there. I think my mother got it for me with S&H Green Stamps! That should tell you how old it is, circa 1974 I'm guessing, the year I got married! This tough cookie of a pan outlasted the marriage by almost two decades, and it's still going strong!

It's been through a lot!

EASY DARK CHOCOLATE POUND CAKE
Oven - 350 degrees F
Bundt pan, sprayed with cooking spray

Ingredients:
1 dark chocolate cake mix (I used Pillsbury Moist Supreme)
1 box instant chocolate pudding mix, 4-serving size (I used Jello brand)
4 eggs
1/2 cup vegetable oil
1 cup water

Directions:
In large mixing bowl, combine all ingredients and mix well for 2 minutes.  Pour batter (actually, it's pretty thick, so you may have to spoon batter) into prepared bundt pan.

Bake for 45 minutes until cake tests done (toothpick or press test).

Remove to wire rack to cool for 20 minutes.  Turn cake out of pan onto wire rack.  Cool completely.

Chocolate Glaze:
1 1/2 cups confectioners sugar
3 tablespoons cocoa powder
water

In medium bowl, stir confectioners sugar and cocoa.  Add water, just a few teaspoons, and stir with fork.  Continue adding water and stirring, just a few drops at a time, until glaze is thick and flows slowly off a fork.  Glaze top of cake and let the glaze run down the side.  Let sit for a while for the glaze to set.