Condensed Milk Pound Cake With Chocolate Drizzle Recipe 445 Food

CONDENSED-MILK POUND CAKE

Steps:

• Cake:Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with 1 tablespoon butter.
• In the bowl of a mixer fitted with the paddle attachment, beat remaining 2 sticks butter with sugar on high speed until light and fluffy, about 5 to 8 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk together condensed milk and vanilla; add to mixer bowl and beat until combined. Remove bowl from mixer. Using a spatula, gently stir in flour, baking powder, and salt. Transfer to prepared pan.
• Bake until a tester inserted in center comes out clean, about 1 hour. Let cake cool in pan 15 minutes, then invert onto a serving platter and let cool completely.
• Glaze:Bring condensed milk, vinegar, and lime zest and juice to a simmer in a medium saucepan; cook 1 minute. Remove from heat and pour over cake.

SWEETENED CONDENSED MILK POUND CAKE

Steps:

• Prepare your cake pan. Coat with shortening and flour. I use a very old aluminum "tube" pan. The hole is smaller than the newer ones, but use pan of your choice.
• Preheat oven to 350 degrees.
• Beat butter and sugar at high speed until soft and smooth. (I use a heavy-duty Kitchen Aid mixer).
• Add condensed milk and beat until well blended.
• Add eggs, one at a time and beat well after each addition.
• Combine flour, baking powder and salt and add one cup at a time and beat well.
• Add vanilla and beat well.
• Bake 1 hour and 30 minutes. I put aluminum foil around my pan so the crust won't get too dark. Also the last 20-30 minutes I lay foil over top to prevent the crust from being too dark.
• Alow to cool for 30 minutes before removing from pan.
• Enjoy.

CHOCOLATE POUND CAKE WITH CHOCOLATE GLAZE

Steps:

• FOR THE CAKE:.
• Cream shortening and butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, 1 at a time, beating after each addition.
• Sift flour, baking powder, salt, and cocoa together. Add to creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until blended after each addition. Stir in vanilla.
• Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes; remove from the pan, and cool completely on a wire rack.
• Spoon Chocolate Glaze over the top of the cake, allowing it to drizzle down the sides of the cake. Sprinkle top of cake with chopped pecans, if desired.
• FOR THE CHOCOLATE GLAZE:.
• Microwave the chocolate baking squares in a large glass bowl at high for 1 1/2 minutes, or until melted, stirring twice. Add sugar and water, beating at medium speed with an electric mixer until blended. Add egg, and beat until blended. Add egg yolk, and beat until mixture cools. Add butter, 1 tbsp at a time, beating until blended. Serve over cake.

MILK CHOCOLATE POUND CAKE

Steps:

• Beat butter at medium speed with an electric mixer for 2 minutes or until creamy.
• Gradually add sugar and beat 5 to 7 minutes. Add eggs 1 at a time, beating after each addition just until yellow disappears. Add melted candy bars, stirring until well combined.
• Mix flour, baking soda, and salt; add to the butter mixture alternately with the buttermilk beginning and ending with the flour. Mix at low speed after each addition just until blended. Stir in pecans, chocolate syrup, and vanilla.
• Pour batter into a greased and floured 10-inch tube pan or 12-cup bundt pan.
• Bake at 325°F for 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean. Cool pan on a wire rack for 10 to 15 minutes; remove from pan and cool completely on wire rack.
• Sprinkle with powdered sugar.

CONDENSED MILK POUND CAKE WITH CHOCOLATE DRIZZLE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350 degrees F. Butter the loaf pan completely and set aside. Sift the flour and baking powder together and set aside. Put the sugar and the chopped vanilla bean (if you're using it) in the bowl of a food processor fitted with the metal blade. Pulse until the vanilla bean is finely ground. Strain the vanilla sugar through a fine-mesh sieve and return to the food processor. If you're not using a vanilla bean, place the sugar only in the food processor. Add the butter and salt to the food processor and process until the butter and vanilla sugar are light and fluffy, about 2 minutes. Scrape the sides and bottom of the bowl and then add the condensed milk and pulse until well incorporated, about 15 times. Scrape the sides and bottom of the bowl again and then add the flour and pulse until it is incorporated, about 10 times. Add the eggs and pulse just until combined, about 4-5 times. If you're using vanilla extract, add it now. Mix by hand using a spatula to make sure the batter is fully mixed. Pour the batter into the prepared loaf pan. Bake until a tester inserted in the center comes out clean, about 55-60 minutes. Cool cake completely in the pan. To serve, drizzle more condensed milk and chocolate syrup on the cake slice.