Condensed Milk Pound Cake With Chocolate Drizzle Recipe 445 Food

CHOCOLATE CAKE WITH CONDENSED MILK

Steps:

• Preheat oven to 350 F (180 C) and prepare cake mix according to package instructions. Pour mixture into lightly greased and floured 9x13 inch pan and bake until toothpick comes out clean (around 30 min).
• As soon as cake is done, mix together caramel sauce and condensed milk in a small saucepan on low heat, until combined and just warmed through. Remove from heat.
• Poke the cake all over with the bottom of a wooden spoon or a butter knife to get holes evenly over the top. Pour the warm caramel all over the warm cake, sprinkle chopped chocolate on top and let cake sit until cooled completely.
• Beat together whipping cream, using sugar, and vanilla for several minutes on medium high speed until soft peaks form. Spread this all over the cooled cake, and store cake until fridge until ready to serve.
• Leftovers should be refrigerated too, and this cake is yummiest cold! Enjoy!

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.

EASY CONDENSED MILK CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Mix 1 cup plus 3 tablespoons flour and baking powder together in a large bowl.
• Combine sweetened condensed milk, eggs, and melted butter in a bowl and add to the flour mixture. Beat using an electric mixer until batter is smooth and creamy. Pour batter into the prepared springform pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Let cool completely. Dust with confectioners' sugar before serving.

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.

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.

3 INGREDIENT CONDENSED MILK POUND CAKE

Steps:

• Preheat oven to 350°F. Grease the interior of an 8 inch round cake pan and then line it with parchment paper.
• In a large bowl, whisk eggs until well beaten. Add in condensed milk and whisk until batter is uniform. Add in flour and whisk until no flour lumps remain.
• Pour batter into prepared baking pan. Bake for about 30 minutes or until cake is golden and toothpick inserted comes out clean.

CHOCOLATE-GLAZED POUND CAKE

Steps:

• Microwave 6 ounces chopped bittersweet chocolate with 1 stick cut-up butter and 1 tablespoon honey on 75 percent power until melted, about 2 minutes. Whisk until smooth. Place a loaf of pound cake on a rack and drizzle with the glaze.

ALTERNATIVE BUNDT CAKE GLAZE USING SWEETENED CONDENSED MILK

Steps:

• 1. Over medium heat, whisk the butter, condensed milk and egg yolks together. Whisk constantly until just before boiling ( this can burn quickly).
• 2. Immediately pour into chilled bowl. When just slightly warm, whisk in the vanilla.
• 3. Pour over bundt cake.

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.

CONDENSED MILK POUND CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-inch loaf pan and line the bottom with parchment paper.
• Using an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy, 1 to 2 minutes. Add condensed milk and mix until incorporated.
• Add eggs, one at a time, beating well and scraping down the sides of the bowl with a rubber spatula between additions. Beat in vanilla seeds and vanilla extract (save pod for vanilla sugar or vanilla extract); scrape down the sides of the bowl.
• Sift flour, baking powder and salt into a bowl. Add to butter mixture, then beat until just incorporated.
• Scrape half the batter into prepared pan. Dollop two-thirds of the dulce de leche over batter. Top with remaining batter, then dollop with remaining dulce de leche. Plunge a small offset spatula or long toothpick into batter and swirl to create marbling.
• Bake until golden at the edges, firm to the touch in the center and a toothpick inserted into center of cake (avoiding dulce de leche) comes out without any wet batter clinging to it, 55 to 70 minutes. Rotate the cake after 20 minutes to ensure even baking.
• Transfer cake to a wire rack to cool for at least 20 minutes before running a butter knife or offset spatula along the edges of the cake pan to loosen the cake, then unmolding. Serve warm or let cool.

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.

CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a heavy saucepan over medium heat combine the condensed milk and chocolate chips; cook stirring constantly until the chips are melted and the mixture is smooth (do not allow the mixture to bubble).
• Remove from heat and stir in the vanilla.
• Cool slightly before drizzling over the bundt cake (mixture will thicken upon standing).

EASY CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.