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.
MOIST CHOCOLATE, CHOCOLATE POUND CAKE
My hubby LOVES chocolate and I have to keep finding new, delicious ways to keep him happy, lol. This is very simple and great either w/ a dollop of whipped cream, or some sliced strawberries.
Provided by sherry monfils
Categories Puddings
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350. Spray a 12 cup bundt pan with a light spraying of cooking spray. Dust pan lightly w/ unsweetened cocoa powder. In lg bowl, with mixer on med speed, mix cake mix, pudding mix, sugar, water, oil and applesauce until creamy.
- 2. Stir in sour cream, beat in eggs. Stir in chocolate chunks. Pour batter into pan and even it out with a spatula. Bake 1 hr, or until a toothpick inserted in center comes out clean. In my oven, it ook 50 mins.
- 3. Take cake out of oven and let cool 10 mins. In a small microwave bowl, melt butter with chocolate chips until just melted. Drizzle over cake. I sometimes like to decorate the cake with thin slices of fresh strawberries. I didn't have any available at the time I made this.
BEST CHOCOLATE POUND CAKE
A delicious make-ahead cake which freezes well. Wonderful warm, topped with a little butter and a glass of milk!
Provided by m-ann
Categories Desserts Cakes Pound Cake Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
- Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
- In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
Nutrition Facts : Calories 569.8 calories, Carbohydrate 77.5 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 13.2 g, Sodium 264.4 mg, Sugar 51.5 g
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!
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