Moms Chocolate Pound Cake Food

MOM'S CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Thoroughly grease a 10-inch fluted tube pan. Whisk together the flour, cocoa powder, salt, and baking powder in a bowl until thoroughly combined.
• In a large bowl, mix the melted margarine, sugar, milk, eggs, and vanilla extract; beat the flour mixture into the margarine mixture with an electric mixer set on Low until the batter is smooth. Pour the batter into the prepared cake pan.
• Bake in the preheated oven until the top of the cake forms a crust and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Cool cake in pan on wire rack for 10 to 15 minutes before removing pan, then allow cake to cool completely.

CHOCOLATE POUND CAKE

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.

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.

MOM'S BUTTERMILK CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
• For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

CHOCOLATE POUND CAKE

Steps:

• Cream butter and shortening together in large bowl.
• Gradually add sugar.
• Add eggs, one at a time.
• Sift flour, salt, baking powder and cocoa together.
• Gradually add to butter and shortening mixture.
• Add milk and vanilla.
• Bake at 325 degrees for 1 hour and 25 minutes in greased and floured pans.
• Makes 2 loaves or 1 tube pan.

MY MOM'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MOM'S CHOCOLATE INTRIGUE CAKE

Steps:

• I think you could use store-bought chocolate syrup in this recipe, but the syrup made in the original recipe is not as thick, so store-bought might change the outcome of the cake.
• Place the ingredients for the chocolate syrup in a saucepan on the stove and cook over medium high until it reaches a syrupy consistency. Pour into a chilled bowl and place in fridge to cool quickly.
• Preheat oven to 350 degrees. Grease and flour a tube pan with removable bottom. Mine has a fairly large center hole of about 4 inches.
• Cream butter and sugar. Add eggs, one at a time, beating after each.
• Sift together flour, baking powder and salt. Pour milk into the measuring cup and add vanilla.
• Add the dry ingredients and the milk to the cake a little at a time, alternating between the two.
• Stir the baking soda into the chocolate syrup.
• Pour 2/3 of the batter into the prepared tube pan, smoothing out the top.
• Mix the syrup into the remaining batter and spread this batter on top of the other batter, again smoothing the top.
• Bake for 45 minutes. Then place aluminum foil over the pan and bake an additional 20-25 more minutes or until done.
• We usually serve this cake without frosting, but for birthdays, I would add my Italian Chocolate Frosting.
• When sliced, the chocolate should have moved down to form a circle in the middle of the cake that the kids say looks like a person's head and shoulders. They get a kick out of the slightly different shape each time the cake is baked.