CHOCOLATE POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
- Sift the flour, baking powder, salt and cocoa together. Set aside.
- With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
- Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
- Slice the cake and serve topped with a scoop of vanilla ice cream.
BASIC CHOCOLATE POUND CAKE
This chocolate pound cake is one of my favorite cakes to bake. A friend of mine gave me this recipe years ago. Somehow it just gets better each time you bake it! -Doris Fletcher, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 429 calories, Fat 20g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 160mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE POUND CAKE
I am resending this recipe. This is the corrected version! I really made a goof up on the original. Sorry about the mistake I've made.
Provided by Carole Reu
Categories Dessert
Time 3h16m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Use a 8 x 4 x 2 1/2" loaf pan, (4 cups) or any 6 cup loaf pan or fluted tube pan, greased and floured.
- In a medium mixing bowl whisk together the cocoa and water until smooth.
- Allow to cool to room temperature and lightly whisk in the vanilla and eggs.
- In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
- Add 1/2 the chocolate mixture and the butter.
- Mix on low speed until the dry ingredients are moistened.
- Increase to medium speed and beat for 1 minute to develop the cake's structure. Scrape down the sides.
- Gradually add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
- Scrape the batter into the prepared pan and smooth the surface with a spatula.
- The batter will be almost 1/2 inch from the top of a 4-cup pan.
- (if your pan is slightly smaller, use any excess batter for cupcakes.) Bake for 50 to 60 minutes, (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean.
- Place loosely with buttered foil over the cake after 20 minutes to prevent over browning.
- The cake should start to shrink away from the sides of the pan only after removal from the oven.
- Let the cake cool in the pan on a rack for 10 minutes.
- Loosen the sides with a metal spatula and invert onto a greased wire rack.
- If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
- TOPPING: This is for extra moistness and gives a subtle coffee accent.
- In a small pan, stir together 1/4 cup water and 2 Tbsp sugar.
- Bring to a full rolling boil.
- Cover and remove from heat. When cool, add 1 tbsp Kahlua.
- When cake is baked, brush half the syrup onto the top.
- Cool the cake 10 minutes and invert it onto a lightly greased rack.
- Brush the bottom and sides with remaining syrup.
- Reinvert onto rack, top side up, to finish cooling.
Nutrition Facts : Calories 2905.2, Fat 168.7, SaturatedFat 101.2, Cholesterol 1031.4, Sodium 1092.8, Carbohydrate 321.9, Fiber 9.2, Sugar 178, Protein 38.2
DUSTED CHOCOLATE POUND CAKE
Got this one from my sister Wendy. She made it for a family dinner and everyone went wild over it! Had to bring home the recipe!
Provided by MizzNezz
Categories Dessert
Time 1h41m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325*; grease and flour bundt or tube pan.
- Sift flour, cocoa, salt and baking powder together.
- Beat shortening and butter together.
- Slowly add sugar and beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add flour mix and milk alternately to creamed mixture, beginning and ending with flour.
- Add vanilla, mix well.
- Pour into pan, place on center rack and bake 1-1/2 to 2 hours.
- Check with wooden pick after 1-1/2 hours to see if it needs more time.
Nutrition Facts : Calories 580, Fat 27.4, SaturatedFat 13.1, Cholesterol 121.7, Sodium 305.4, Carbohydrate 77.4, Fiber 1.5, Sugar 50.2, Protein 7.5
CHOCOLATE POUND CAKE
I have been making this cake for years and it is always a big success. It makes a large cake. Just remember that the key to making a good pound cake is to stir the flour before measuring and to sift before adding to cake mixture.
Provided by Jellyqueen
Categories Dessert
Time 1h30m
Yield 20-25 slices
Number Of Ingredients 10
Steps:
- Cream together the butter and shortening.
- Add sugar and mix well.
- Add eggs, one at a time, beating after each addition.
- Add vanilla.
- Sift all dry ingredients together.
- Add dry ingredients and milk alternately until creamy.
- Bake in 10 inch tube pan or bundt pan.
- Bake at 325 degrees F for 1 hour and 20 minutes.
- If you do not want a chocolate pound cake, just leave off the cocoa.
Nutrition Facts : Calories 341.4, Fat 16.2, SaturatedFat 7.8, Cholesterol 72.6, Sodium 172.7, Carbohydrate 45.6, Fiber 0.7, Sugar 30.1, Protein 4.2
MOIST CHOCOLATE POUND CAKE
This rich, supremely chocolatey, moist pound cake is so simple and yet so impressive, especially when frosted with my Salted Caramel Frosting, which perfectly complements the dense sweetness of the cake. If you have any leftovers, don't refrigerate, just leave tightly covered at room temperature.
Provided by Shire Born
Categories Dessert
Time 1h34m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
- Dissolve coffee granules in hot water, combine with buttermilk, set aside.
- Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
- Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
- Cool completely before frosting, or sprinkling with confectioners' sugar.
- NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!
CHOCOLATE POUND CAKE WITH FUDGE ICING
Make and share this Chocolate Pound Cake With Fudge Icing recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup tube pan; set aside.
- In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until very creamy.
- Add eggs, one at a time, beating well after each addition.
- In another bowl, sift together flour, cocoa, baking powder, and salt.
- Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture.
- Pour batter into prepared pan.
- Bake for 1 hour 10 minutes, or until a wooden pick inserted in the center of cake comes out clean.
- Note: You may have to bake your cake longer than the stated time, depending on your oven.
- Let cool in pan for 15 minutes.
- Invert onto a cooling rack and let cool completely.
- Place cake on a cake plate, ready to frost, before making fudge icing.
- Frost with fudge icing as soon as it reaches the proper spreading consistency.
- For the icing, in saucepan, combine sugar, milk, butter, cocoa and salt.
- Bring to a boil over medium heat.
- Let boil for 2 minutes.
- Remove from heat and add vanilla.
- Beat at high speed with an electric mixer for 6-8 minutes, or until frosting becomes creamy and reaches a spreadable consistency.
- If making icing on a rainy day, it may take longer to reach a spreadable consistency.
- If you overbeat icing, or it begins to harden, add a little hot water, 1 teaspoon at a time, until icing is spreadable again.
Nutrition Facts : Calories 783.2, Fat 35.9, SaturatedFat 18.6, Cholesterol 142.4, Sodium 169.2, Carbohydrate 112.5, Fiber 2.6, Sugar 85.5, Protein 8.4
LIGHT CHOCOLATE POUND CAKE
Make and share this Light Chocolate Pound Cake recipe from Food.com.
Provided by christinenahiman
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325 degree.
- 2. In a bowl put sugar and butter and batter until fluffy.
- 3. In another bowl mix all dry ingredients: flower, baking powder, baking soda, chocolate powder, and salt.
- 4. Add to the batter little by little alternating egg, sour cream, vanilla extract and flower mix from step 2.
- 5. Spray your pound cake baking dish with pam and add the batter.
- 6. Bake for approximately 60 min until inserted pick comes out dry.
Nutrition Facts : Calories 302.7, Fat 10.7, SaturatedFat 6.2, Cholesterol 71.8, Sodium 388.4, Carbohydrate 46.5, Fiber 1.7, Sugar 19, Protein 6.4
DARK CHOCOLATE POUND CAKE
Moist, Dense and chocolaty to the extreme! Indulge in a piece ot this decadent cake for dessert with fresh fruit or as a snack with a café latté...
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Butter a 10-inch Bundt pan or two 9x5-inch loaf pans.
- In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yogurt and set aside. In another bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an elecric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Using a wooden spoon, stir in flour mixture, alternately with milk mixture, making 3 additions of flour and 2 additions of milk. Fold in chocolate chips.
- Spread into prepared pan, smoothing top. Bake for 60-70 minutes or until a tester inserted in center comes out clean with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 mintues. Invert onto rack, remove pan and let cool completely. Serve dusted with icing sugar.
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