Rich Decadent Pound Cake Food

BITTERSWEET CHOCOLATE POUND CAKE WITH DECADENT GLAZE

Steps:

• CAKE: Preheat oven to 325 degrees.
• Grease and flour a bundt or tube pan.
• In a small bowl, combine flour, soda and powder.
• In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
• In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy.
• Beat in eggs, one at a time.
• Stir in melted chocolate.
• Add flour mixture alternately with coffee mixture.
• Pour into prepared pan.
• Bake 1 hour or until center tests done.
• Cool 30 minutes and remove from pan onto a wire rack.
• Cool completely and transfer to serving dish.
• Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
• GLAZE: Melt chocolate and butter, stirring until smooth.
• Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
• Stir in vanilla extract.

RICH DECADENT POUND CAKE

Steps:

• Preheat oven to 300 degrees. Grease one large, or two small, loaf pans and set aside.
• Make sure butter and eggs are at room temperature, with butter very soft (but not melted).
• Cream butter in mixer until well whipped. Slowly add sugar and combine thoroughly.
• Add eggs one at a time, beating for 2 full minutes after each egg is added.
• Slowly add flour and mix just until blended. Add vanilla and salt.
• Pour mixture into loaf pan(s). Bake 1 hour and 30 minutes if using large loaf pan, or 1 hour if using 2 small loaf pans. Cake is done when toothpick inserted in center comes out clean.
• Put pans on rack and cool for 10 minutes. Run knife along edge of loaf pan, tap bottom of the pan on the counter, and "unmold" cake. Put cake on rack to cool completely.