CHOCOLATE CHIP-AMARETTO POUND CAKE
Start with a devil's food cake mix to deliver this amaretto-flavored pound cake studded with chocolate chips.
Provided by Judy Wilson
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
- Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
- Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 41.8 g, Cholesterol 55 mg, Fat 17.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 336.5 mg, Sugar 29 g
CHOCOLATE AMARETTO POUND CAKE
Dusted with confectioner's sugar, this appears to be a simple pound cake...however, in the mouth it is anything but simple! This cake is moist, dense, and very chocolatey-almondy-buttery..... just down right delicious!! I have been making this recipe for years and like to serve it with real whipped cream. This is another creation by Boston caterer, Ellen Helman, from The Uncommon Gourmet.
Provided by Acerast
Categories Dessert
Time 1h30m
Yield 1 bundt cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven.
- Preheat the oven to 325°F
- Grease a 10-inch bundt pan.
- In the bowl of an electric mixer, cream the butter.
- Gradually add the sugar, beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add the Amaretto, beat to blend.
- In a medium bowl, combine the flour, cocoa, salt, and baking powder.
- Add the dry ingredients alternately with the buttermilk, mixing until evenly blended.
- Pour batter into the prepared pan.
- Bake for 1 hour and 15 to 20 minutes, until a tester inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Remove the cake from the pan to a rack to cool completely.
- Dust with confectioner's sugar.
- Great with real whipped cream.
Nutrition Facts : Calories 627.6, Fat 31.3, SaturatedFat 19, Cholesterol 167.2, Sodium 548.4, Carbohydrate 84.2, Fiber 2.8, Sugar 61.4, Protein 8.1
CHOCOLATE CHIP-AMARETTO POUND CAKE
Start with a devil's food cake mix to deliver this amaretto-flavored pound cake studded with chocolate chips.
Provided by Judy Wilson
Categories Pound Cake From a Mix
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
- Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
- Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 41.8 g, Cholesterol 55 mg, Fat 17.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 336.5 mg, Sugar 29 g
CHOCOLATE AMARETTO CAKE
Whomever you serve this to will think you SLAVED but this is so easy and delicious!! This is an incredibly moist, intensely chocolate cake, perfect for chocoholics. Does not taste like a 'box' cake at all! The original recipe is from Bon Apetit magazine but I had read the reviews on epicuirious and made some of the suggested adjustments. Turns out perfect with very little effort!
Provided by CHRISSYG
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
- Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
- Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
- Divide batter among prepared pans. (the layers will be thin).
- Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
- Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
- Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
- Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
- Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
- Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
- Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
- Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
- Press nuts around the sides of the cake. Chill at leat 2 hours.
- (Can be made 2 days ahead. Cover with cake dome; keep chilled.).
Nutrition Facts : Calories 689.2, Fat 43.2, SaturatedFat 15.2, Cholesterol 66.8, Sodium 387.5, Carbohydrate 77.7, Fiber 5.2, Sugar 54.9, Protein 9.2
WHITE CHOCOLATE AMARETTO CAKE
Make and share this White Chocolate Amaretto Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Lightly oil a 10 inch non-stick Bundt pan. (When I pour the mixture into my Bundt pan, it doesn't look very full--don't worry the cake will rise nicely as it bakes.).
- In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, 1/2 cup of oil, 1/2 cup amaretto and 1/4 teaspoon almond extract.
- Blend well for approximately 3 minutes.
- Pour batter into prepared 10 inch Bundt pan.
- Bake at 350 degrees F. for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean. In my oven, the cake bakes in just under 40 minutes, so start checking it around that time.
- Glaze:.
- While cake is still warm, make the glaze.
- Combine butter, sugar, water, and amaretto in a saucepan.
- Bring to a boil, and continue cooking and stirring constantly until sugar is dissolved (1-2 minutes).
- Poke holes in cake with toothpick or skewer, so that the glaze can really get into the cake.
- Slowly drizzle glaze over cake, including edges and center of Bundt pan.
- Allow cake to cool in the pan for at least 2 hours, after glazing.
- Cool cake completely before putting on the frosting.
- Topping (Frosting and almonds):.
- Lightly toast slivered almonds in a dry pan (no oil or cooking spray) over the stove on medium-high. It will only take a few minutes to brown them.
- Stir frequently and be careful not to burn.
- Heat approximately 1/2 of the prepared frosting in the microwave for 15 seconds, to soften.
- Before frosting the cake, invert the cake onto a serving dish and use a spoon to drizzle the softened frosting over the cake. (Note: to avoid the cake sticking in the pan, or if you feel like you are having trouble getting the cake out of the pan~hold the pan over a hot burner (use your hot mitts) this melts the butter enough to loosen the cake from the pan).
- Scatter toasted almonds over cake before frosting cools.
- **Cook time doesn't include 2 hours cool time.
KAHLUA (OR AMARETTO) CHOCOLATE BUNDT CAKE
This is an easy cake to make, and yet, it looks and tastes elegant! I plan to try this with the Amaretto and the new dark chocolate/raspberry swirled chocolate chips, for Valentine's Day.
Provided by Belinda in Austin
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Coat Bundt pan with cooking spray.
- Mix all other ingredients; spoon into pan.
- Bake at 350 degrees for 40-45 minutes.
- Cool in pan for 10 minutes; remove from pan.
- When cool, sprinkle with powdered sugar.
Nutrition Facts : Calories 448.6, Fat 24.7, SaturatedFat 9.9, Cholesterol 44, Sodium 377.1, Carbohydrate 53.6, Fiber 2.7, Sugar 35.6, Protein 5.4
CHOCOLATE CHIP-AMARETTO POUND CAKE
Start with a devil's food cake mix to deliver this amaretto-flavored pound cake studded with chocolate chips.
Provided by Judy Wilson
Categories Pound Cake From a Mix
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
- Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
- Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 41.8 g, Cholesterol 55 mg, Fat 17.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 336.5 mg, Sugar 29 g
CHOCOLATE CHIP-AMARETTO POUND CAKE
Start with a devil's food cake mix to deliver this amaretto-flavored pound cake studded with chocolate chips.
Provided by Judy Wilson
Categories Pound Cake From a Mix
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
- Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
- Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 41.8 g, Cholesterol 55 mg, Fat 17.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 336.5 mg, Sugar 29 g
CHOCOLATE CHIP-AMARETTO POUND CAKE
Start with a devil's food cake mix to deliver this amaretto-flavored pound cake studded with chocolate chips.
Provided by Judy Wilson
Categories Pound Cake From a Mix
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
- Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
- Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 41.8 g, Cholesterol 55 mg, Fat 17.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 336.5 mg, Sugar 29 g
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