NANA'S CHOCOLATE CHIP BRANDY POUND CAKE
My MIL was a caterer for many years--this is one of her best recipes, and one that all 9 of her grandchildren could not wait to devour!!!
Provided by Georgia Girl
Categories Dessert
Time 2h25m
Yield 1 pound cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Cream the cream cheese and the butter together until light and fluffy.
- Add the sugar and cream well.
- Add the vanilla and the brandy, mixing well.
- Add the eggs one at a time, mixing well each time.
- Sift the flour, cornstarch and baking powder together, and fold in the chocolate chips.
- Add the dry ingredients/chips to the egg/sugar mixture gradually, mixing well after each addition.
- Heavily grease a bundt or a 10 inch tube pan, and pour the cake batter into the pan.
- Bake at 325 degrees for 30 minutes.
- Reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.
CHOCOLATE-CHOCOLATE CHIP POUND CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 slices of pound cake
Number Of Ingredients 9
Steps:
- Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
- Microwave the heavy cream in a small microwave-safe bowl until steaming, about 1 minute. Pour over the cocoa powder in a medium bowl and stir to make a thick smooth paste; let cool.
- Whisk the eggs, egg yolk and vanilla in a medium bowl until frothy; set aside. Beat the butter and cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 minutes.
- Add the cocoa mixture to the butter mixture; beat until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, about 30 seconds. Stir in the mini chocolate chips.
- Transfer the batter to the prepared pan and smooth the top. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 10 to 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return the cake to the rack to cool completely. Dust with confectioners' sugar just before serving.
NANA'S CHRISTMAS POUND CAKE
This is my mother-in-law's recipe--a twist on fruitcake. You get a little taste of candied fruit in a yummy brandy pound cake. It is quite delicious.
Provided by Georgia Girl
Categories Dessert
Time 2h20m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Cream the cream cheese and the butter together until light and fluffy.
- Gradually add the sugar and cream well.
- Add the vanilla and brandy (or bourbon), mixing well.
- Add the eggs one at a time,beating well after each addition.
- Set aside 1/4 cup flour.
- Sift the remaining 2 cups flour, cornstarch and baking powder together.
- Gradually add the flour mix to the batter, mixing well.
- Dredge the pecans and candied fruit in the 1/4 cup flour, coating all pieces thoroughly.
- (this keeps them from all sinking to the bottom of the cake as it bakes) Fold the pecans, candied fruit and any flour residue into the cake batter.
- Grease a bundt pan very heavily with Crisco, and sprinkle the 3 tablespoons of sugar evenly in the bottom of the cake pan over the Crisco.
- Pour the cake batter into the bundt pan.
- Bake at 325 degrees for 30 minutes.
- Then reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.
Nutrition Facts : Calories 409.5, Fat 24.3, SaturatedFat 12, Cholesterol 105.6, Sodium 163.2, Carbohydrate 42.3, Fiber 1.2, Sugar 26.4, Protein 5.5
CHOCOLATE CHIP POUND CAKE
I've been making this cake for years, and I always have requests for it when I take it to parties and potlucks. The cake is very moist... you have to try it!
Provided by Kim D.
Categories Dessert
Time 2h20m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325F degrees.
- Grease and flour a 10-inch tube pan.
- Combine the butter and cream cheese in a large mixing bowl.
- Beat until well blended.
- Add the sugar and beat until smooth and creamy.
- Add eggs, one at a time, beating well after each addition (This is an important step because the eggs add the leavening to the cake).
- Add the flour, alternately with the milk, starting and ending with flour.
- Stir in chocolate chips.
- Pour into a prepared pan and bake for about 1½ hours, or until a wooden toothpick comes out clean, when inserted near the center of the cake.
- Remove from pan immediately and turn upright onto a serving plate.
- Allow cake to cool before slicing.
Nutrition Facts : Calories 474.9, Fat 25.6, SaturatedFat 15.2, Cholesterol 106.7, Sodium 199.3, Carbohydrate 59.2, Fiber 1.4, Sugar 41.6, Protein 5.5
EASIEST CHOCOLATE CHIP POUND CAKE
Make and share this Easiest Chocolate Chip Pound Cake recipe from Food.com.
Provided by Christy Luster
Categories Dessert
Time 55m
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Mix all ingredients except chocolate chips together for two minutes.
- Fold in chocolate chips.
- Spray a bundt pan with non-stick cooking spray.
- Pour in mixture.
- Bake at 325 for 40-45 minutes.
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