Cheater's Chocolate Pound Cake with a Pomegranate Champagne Glaze

This incredibly easy Cheater's Chocolate Pound Cake with a Pomegranate Champagne Glaze is a New Years must!  The idea for this cake was born on the snowy plains of Edmonton, Alberta.  My lovely Mother In Law brought me some well-loved cookbooks to peruse by the fireplace.  This easy pound cake quickly caught my eye and the rest is history.

 

Of course I made a few tweaks – I converted the vanilla cake to chocolate and added some pomegranate and bubbly!  I’m not a great baker, especially when kind of winging it, but this chocolate pound cake masterpiece worked perfectly.

The cake was easy peasy using a mix and  adding sour cream and a dash of champagne.  Bake it up and walla -  a beautiful bundt cake.

The glaze is a simple reduction of champagne, pomegranate juice, sugar and pomegranate arils.  Pomegranates are a winter fruit and perfect for a comforting and cheerful dessert.

You can add some whipped cream, vanilla ice cream or just eat it straight.  Of course I recommend drinking a glass of bubbly along side, but it’s totally optional.  Have a wonderful and peaceful New Year.

Cheater's Chocolate Pound Cake with 

Pomegranate Champagne Glaze

Recipe by Liz Hughes - Virtually Homemade

Prep time: 20 minutes
Cook time: 45-50 minutes
Yield: 1 bundt cake
Ingredients

• One box chocolate cake mix
• 4 large eggs beaten
• 1 cup sour cream
• 1/3 cup oil
• 1/4 cup champagne, sparkling wine or proseco
• 1/4 cup sugar

Pomegranate Champagne Glaze:

• 1 cup sugar
• 1 cup champagne, sparkling wine or proseco
• 1/3 cup pomegranate juice
• 1/3 cup pomegranate arils (seeds)

• whipped cream for serving (optional)

Cooking Directions

1. Pre-heat oven to 375 degrees F. Grease and flour the sides of a bundt pan.
2. Combne the cake mix, eggs, sour cream, oil, sugar and champagne, and beat with an electric mixer for 2 minutes.
3. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 20 minutes and invert onto plate or cake stand.
4. While cake is baking - combine sugar, champagne and pomegranate juice in a medium saucepan. Bring to a boil while stirring. Reduce heat, add arils and simmer for 20-30 minutes. Transfer to a bowl and let cool (glaze will thicken as it cools).
5. Brush cake with glaze and serve sliced cake with extra glaze for drizzling. Serve with whipped cream.