NANA'S CHOCOLATE POUND CAKE
Steps:
- Preheat the oven to 325°F. Grease and flour a 10 to 12 cup bundt pan.
- Cream the butter, sugar, and shortening together for about 3 minutes.
- Add the eggs one at a time and beat well.
- Sift the dry ingredients together in a large bowl. Add the dry ingredients alternately with milk, being sure to blend well.
- Add vanilla extract; mix well.
- Pour into the prepared pan, being cautious not to overfill the pan, and bake for 1 hour and 10 minutes or until a tooth pick inserted in the middle comes out clean.
JAN'S CHOCOLATE CHIP POUND CAKE
Moist and delicious pound cake that is simple to prepare. This recipe works well with conversions to soy products for a lactose-free dessert as well.
Provided by What's for dinner, mom?
Categories Desserts Cakes Pound Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.
- Beat butter and cream cheese together in a bowl using an electric mixer until light and fluffy; add sugar and mix well. Beat eggs, 1 at a time, into butter mixture, mixing well after each addition. Gradually mix flour, milk, baking powder, vanilla extract, and salt into butter mixture until batter comes together; fold in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 57.4 g, Cholesterol 93.2 mg, Fat 24.5 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 14.7 g, Sodium 274.7 mg, Sugar 37.2 g
HORTENSIA'S BEST-EVER CHOCOLATE POUND CAKE
Steps:
- Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter. Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside.
- Sift together the flour, cocoa, baking powder, baking soda, and salt.
- Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended.
- Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
- Pour the batter into the prepared pan. Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.
- Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.
- To finish, dust the cake with cocoa or confectioners' sugar.
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.
CHOCOLATE POUND CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
- Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together in a bowl and set aside.
- In a heavy-duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.
- Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.
- Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.
- Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
- Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.
- For the glaze: Put all the ingredients in a microwave-safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired.
AUNT PAULA'S CREAM CHEESE POUND CAKE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 16
Steps:
- Instructions for cake:
- Preheat oven to 275 degrees. Grease and flour a 10-inch tube pan. Cream margarine, butter, and cream cheese, with sugar until fluffy and well combined. Add salt and vanilla, and mix well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Pour batter into pan. Place in a cold oven and bake at for 1 1/2 hours, or until done. Check doneness by inserting a toothpick in the center; if it comes out clean, it's ready. Cool in pan, then turn out and slice into half-inch-thick slices. Preheat grill pan to medium heat. Melt remaining 2 tablespoons butter and brush lightly on both sides of cake slices. Grill cake slices, turning once, until lightly grill-marked and slightly softened, about 2 minutes total.
- Instructions for Bananas with Chocolate Sauce:
- In a small saucepan, melt 2 tablespoons butter. Pour 1 cup heavy cream into another small saucepan and turn on the burner to medium-high. Scald the cream. Break up the semi-sweet chocolate bar into a medium mixing bowl. When the cream is hot, pour it over the chocolate and sets the bowl aside. In a large skillet, melt the other 2 tablespoons butter over medium-high heat. Peel 3 bananas, slice them and place in another mixing bowl. Add 1/2 cup sugar to the bananas, gently toss them and place them in the buttered skillet. When the bananas are golden-brown, add a dash of fortified wine and cook until it evaporates. Whisk the chocolate cream mixture until smooth, then add 2 tablespoons fortified wine, mixing well.
- Assembly:
- Put a cake slice on each dessert plate or parfait cup, top with a spoonful of the bananas, and then another cake slice and another spoonful of bananas. Drizzle the top of each dessert with the chocolate wine sauce.
JAN'S DARK CHOCOLATE SWIRL POUND CAKE
Pretty marbled pound cake with rich, dark chocolate. Simple to make in no time at all! This is a great cake for making a day ahead or freezing.
Provided by What's for dinner, mom?
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
- Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
- Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.
Nutrition Facts : Calories 636 calories, Carbohydrate 80.1 g, Cholesterol 174.5 mg, Fat 32.6 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 19.7 g, Sodium 329 mg, Sugar 50.4 g
THE BAG LADY'S FAVORITE CHOCOLATE POUND CAKE ( PAULA DEEN )
Recipe from: The Lady & Sons Just Desserts "In the early days of The Bag Lady, this cake was definitely one of those foods on the top of my customers' love list. I made sure that I baked and served it at least once a week. I hope you love it too. This cake freezes very well and is a great treat to have on hand for unexpected or drop-in company. Die-hard chocoholics might want to just throw on their favorite chocolate icing." Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
- Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
- Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
- Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.
- Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done.
- Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.
Nutrition Facts : Calories 426.6, Fat 20, SaturatedFat 9.7, Cholesterol 97.2, Sodium 243.6, Carbohydrate 57.3, Fiber 0.9, Sugar 38.5, Protein 5.3
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