CHOCOLATE POUND CAKE
This incredible Chocolate Pound Cake is deliciously moist, perfectly fudgy and oozing with deep, rich, chocolate flavor! The perfect cake for chocolate lovers! I've topped it with a glorious chocolate ganache glaze that takes this chocolate pound cake recipe from fabulous to unforgettable.
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- Lightly grease a 8.5 x 4.5" (1 pound) loaf pan (or grease and line with parchment paper).
- To determine when the cake is done, insert a skewer or toothpick into the thickest part of the cake. There should be a few moist crumbs on the skewer. Let cool in pan for 20 to 30 minutes before transferring to a wire cooling rack. Let cool before glazing.
Nutrition Facts : Calories 367 kcal, Carbohydrate 32 g, Protein 4 g, Fat 26 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 103 mg, Sodium 164 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
LUSCIOUS LOW FAT CHOCOLATE POUND CAKE
This is the dieters dream cake! It's rich and bold in flavor, but not bad on the waist line. This recipe is also wonderful when it is made with or without the cocoa powder and fresh fruit is added.
Provided by RockinChef
Categories Dessert
Time 45m
Yield 10-15 pieces of cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Using a nonfat cooking spray (I like the butter flavored, but anything will work just fine) grease a pound cake pan.
- In a medium bowl sift or stir together the salt, baking powder, baking soda, cocoa, and flour.
- Set aside.
- In a medium bowl whisk together the egg whites, sour cream, brown sugar, and vanilla extract.
- Whisk in 1/3 of the flour mixture, 1/2 the milk, 1/3 flour, 1/2 milk, 1/3 flour.
- Got it?.
- tehehe.
- Pour mixture into the greased pan and bake for 25 to 35 minutes or until a wood toothpick comes out clean.
Nutrition Facts : Calories 190.6, Fat 1, SaturatedFat 0.5, Cholesterol 1.6, Sodium 328.5, Carbohydrate 41.6, Fiber 1.9, Sugar 22.4, Protein 5.4
SUPER RICH CHOCOLATE POUND CAKE
A relatively quick and easy cake, with a dynamite taste! During the school year (my husband and I are both teachers), things get a little hectic with grading exams, papers, and projects...plus my son Jake is starting pre-school in a few weeks...so I'm glad to have some fast, reliable goodies on hand that don't take too much time to make or require a lot of fuss. Try it once--you'll see;)
Provided by JamesDeansGirl
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325*F.
- Grease and flour a 10" fluted tube pan.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
- In another large bowl, using an electric mixer on high speed, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the vanilla.
- In 3 additions each, beat in the flour mixture and sour cream just until combined.
- Do not overmix.
- Pour batter into the prepared pan.
- Bake for 60-70 minutes, or until the center tests done.
- Cool 10 minutes in pan; invert onto a wire rack and cool completely.
Nutrition Facts : Calories 528.6, Fat 26.4, SaturatedFat 15.8, Cholesterol 143.5, Sodium 370.4, Carbohydrate 68.7, Fiber 3, Sugar 40.5, Protein 7.9
ULTRA-DELISH LOW-FAT CHOCOLATE CAKE
Steps:
- Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.
EXTREME LOW-FAT CHOCOLATE CAKE
This cake is almost fat-free, if you are in need of a chocolate fix and watching your fat intake then this might be what you are looking for ;-) don't bother licking the spoon before baking as the yogurt makes it taste kind of tingly and weird, lol! Watch closely, do not overbake this cake you will need to experiment with length of cooking time to suit your oven and baking pan. Enjoy one or two pieces without any guilt --- for greasing see my recipe#78579 --- *NOTE* for Weight Watchers program it is calculated at 18 pieces/2 points each
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350°F.
- Generously grease a 13 x 9-inch baking pan.
- In a medium bowl sift the flour with cocoa powder, baking soda and salt.
- In another bowl beat the sugar with egg whites and vanilla until well combined.
- Mix in the yogurt and applesauce until thoroughly combined.
- Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
- Transfer to prepared baking dish.
- Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).
RICH CHOCOLATE POUND CAKE
Make and share this Rich Chocolate Pound Cake recipe from Food.com.
Provided by divachef09
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350º F.
- Grease 10-inch Bundt pan.
- Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
- (The morsels may retain some of their original shape.).
- If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Cool to room temperature.
- Combine flour, baking powder and salt in medium bowl.
- Beat sugar, butter and vanilla extract in large mixer bowl until creamy.
- Add eggs one at a time, beating well after each addition.
- Beat in melted chocolate.
- Gradually beat in flour mixture alternately with milk.
- Spoon into prepared Bundt pan.
- Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
- Cool in pan for 30 minutes.
- Invert cake onto wire rack to cool completely.
- MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag.
- Microwave at additional 10- to 15-second intervals, kneading until smooth.
- Cut a small hole in corner of bag; squeeze to drizzle over cake.
Nutrition Facts : Calories 417, Fat 19.4, SaturatedFat 6.3, Cholesterol 53.9, Sodium 308.5, Carbohydrate 58.8, Fiber 1.9, Sugar 38.2, Protein 5.2
CHOCOLATE POUND CAKE
You'll find that this cake goes well with ice cream, but it's also delicate enough to serve in small pieces with tea. -Ann Perry, Sierra Vista, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and the chocolate mixture. Combine the flour, salt and soda; add to creamed mixture alternately with buttermilk. Fold in nuts if desired. , Pour into a greased and floured 10-in. tube pan or fluted tube pan. Bake for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pan to a wire rack to cool. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 353 calories, Fat 11g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 248mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
YUMMY LOW FAT CHOCOLATE CHIP POUND CAKE
A yummy cake where the chocolate chips don't melt and most of the ingredients are not fattening!!!! This cake is so easy and the cook looks so smart!!!
Provided by REBECCA
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except the eggs, chocolate and confectioners sugar.
- Add eggs one at a time.
- Beat well with a mixer.
- Fold in the chocolate chips.
- Spray Pam on a Bundt pan and pour in the mixture.
- Bake for one hour at 350 degrees F.
- Cool for about twenty minutes and unmold.
- Sift confectioners sugar over the top.
- (sugar optional) Do not refrigerate.
Nutrition Facts : Calories 271.4, Fat 11.6, SaturatedFat 4.9, Sodium 363.3, Carbohydrate 44.3, Fiber 2.4, Sugar 27.3, Protein 3
LOW FAT POUND CAKE
Here's a delicious, moist pound cake recipe that has very little fat. It gets a headstart from packaged cake mix, but tastes like scratch.
Provided by Claire312
Categories Breads
Time 55m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 7
Steps:
- Coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan.
- Beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes.
- Spoon into pan.
- Bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean.
- Cool in pan on a wire rack 10 minutes.
- Remove from pan, cool completely on wire rack.
Nutrition Facts : Calories 522, Fat 7.2, SaturatedFat 1.8, Cholesterol 1.4, Sodium 731.3, Carbohydrate 106.8, Fiber 1.7, Sugar 7.4, Protein 8
LOW FAT CHOCOLATE BUNDT CAKE/POUND CAKE
Excellent cake! You would never know that this is low fat, but it is. Adapted from Chocolate & The Art of Low-Fat Desserts by Alice Medrich. Buy the book! It is well worth it. (PS: I ruin the healthiness of this recipe by using Mean Chef's Chocolate Ganache as a topping! LOL!)
Provided by spatchcock
Categories Dessert
Time 1h30m
Yield 1 12-cup bundt cake
Number Of Ingredients 13
Steps:
- Have all ingredients at room temperature. Position the rack in lower third of the oven.
- Preheat to 350°. Spray pans with vegetable oil spray.
- Weigh & whisk or sift together well flour, cocoa, baking soda, baking powder and salt; set aside.
- Whisk the whole eggs with the egg whites in a small bowl; set aside.
- Dissolve the espresso powder in 3 tablespoons warm water and combine with the vanilla and buttermilk in a small bowl.
- Cut the butter into chunks and place in an electric mixer bowl. Beat to soften, about 1 minute. Add sugar gradually, beating constantly for about 3 minutes at medium speed. Gradually dribble eggs into sugar mixture, beating at medium-high speed for 2 to 3 minutes.
- On medium-low speed, beat in a third of the flour mixture, scraping the bowl as necessary. On medium speed, gradually dribble in half of the buttermilk mixture, scraping the bowl as necessary. On low speed, beat in half of the remaining flour followed by the rest of the buttermilk- scraping the bowl as necessary. Beat in remaining flour mixture until well combined. It is OK if batter looks slightly curdled.
- Scrape batter into the pan or pans and smooth the top as necessary.
- Bake until the cake just starts to shrink away from the sides of the pan and a toothpick inserted into the center comes out barely clean. Do not overbake. A 6-cup bundt cake will be done in 35-40 minutes, a tube or large bundt pan in 50 to 55 minutes; an 8-inch layer takes about 40 minutes and loaves 45-50 minutes.
- Cool cake, in the pan, on a rack for 10 minutes. Invert and remove pan. Turn right side up if baked in loaves. (I nearly always make this in a nordicware bundt pan.).
- MAKE IT AHEAD: Cake remains moist and delicious for 4 to 5 days, well wrapped. Cake may also be frozen for up to 2 months.
- I serve this with Mean Chef's chocolate ganache, which, of course, completely negates any inkling of low-fat sanctimony!
LOW-FAT CHOCOLATE SAUCE
Unlikely most delicious desserts, this creamy sauce contains just a trace of fat. So I can satisfy my sweet tooth with little guilt.-Beverly Irick, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1/3 cup.
Number Of Ingredients 5
Steps:
- In a saucepan, combine sugar, milk, cocoa and corn syrup. Bring to a boil; boil 1 minute. Remove from the heat; stir in vanilla. Best served immediately. Serve as a dip for fruit, or pour over frozen yogurt or angel food cake.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
RICH LOW FAT CHOCOLATE CAKE (KOSHER-DAIRY)
The ultimate birthday cake! This cake is so delicious, moist and rich, you won't believe it has less than 30% fat. Top it with chocolate syrup, sprinkle to decorate and don't forget the candles....
Provided by Smadars Sane Way Cc
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 390 degrees F. (180 C).
- Grease baking pan with a little bit of the margarine.
- Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified.
- Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding -- and so on, until all mixes up nicely to a homogeneous mixture.
- Pure into greased baking pan (square or round) and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch.
- When the cake is ready I take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist.
- To decorate, I use chocolate syrup, usually Hershey's (w/0g fat)- and spread it all over as if it was frosting. It's good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor.
- Enjoy!
- *** You may substitute the dairy pudding with soy pudding to make this cake Pareve.
- 20 Servings - Nutritional Values for 1 Serving: 202 Calories, 31.5 grams Carbohydrates, 3.2 grams Proteins, 6.6 grams Fat, 21.6 Milligrams Cholesterol - 29.4% Fat!
Nutrition Facts : Calories 217.7, Fat 7.3, SaturatedFat 1.9, Cholesterol 23.1, Sodium 275.3, Carbohydrate 34.6, Fiber 0.9, Sugar 21, Protein 3.8
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