Ricks Chocolate Pound Cake Food

CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F and mist a 5-cup loaf pan with non-stick spray.
• Cream the butter and sugar together in a large mixing bowl on medium-high speed for 3 to 5 minutes, or until very pale and fluffy.
• Scrape the bottom and sides of the bowl with a silicone spatula, then add the first egg, mixing in on medium speed until completely incorporated.
• Continue to add eggs, one at a time, scraping the bowl and allowing each one to fully incorporate before adding the next.
• Stir in the sour cream and vanilla on medium-low speed until well-blended.
• Add the flour, dark cocoa, regular cocoa, salt, and baking soda, folding together gently until just barely combined.
• Transfer the batter to the prepared pan, and bake the cake until a skewer inserted in the thickest part comes out clean or with a few moist crumbs (approx. 75 to 85 minutes).
• Cool the cake in the pan for 30 minutes, then remove it from the pan and allow it to finish cooling on a wire rack.

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.

DEVIL'S FOOD POUND CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Grease and flour 10-inch bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. After the cake is cooled, mix butter, powdered sugar, and vanilla creamer together to make a thick glaze. Pour over cake. Serve immediately.

SUPER RICH CHOCOLATE POUND CAKE

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.

RICH CHOCOLATE POUND CAKE

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.

CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Thoroughly butter and flour a 9 inch springform pan.
• Cut a piece of parchment paper to fit into the pan, and butter and flour again.
• Sift the flour cocoa and salt onto a piece of parchment paper.
• If using an electric mixer, use the whisk attachment if you have one. In the bowl of the mixng bowl or in another large bowl, whisk the egg yolks and all but one tablespoon of the sugar. until they are foamy, pale yellow, and have at least doubled in size. Whisk in the vanilla extract.
• Sprinkle the shifted ingredients into the yolk mixture and whisk it in quickly. Don't be concerned if the flour sticks to the sides of the bowl.
• Add the butter in thirds, whisking continously, scraping all the flour down the sides of the bowl. Mix the batter once more forcefully, so everything is combined well.
• In a medium sized bowl whisk the egg whites with a pinch of salt until they are white and foamy but still quite liquid. Add the 1 tablespoon of sugar into the egg whites and beat until whiter and firmer but still this side of forming soft peaks.
• incorporate on fourth of the egg whites into the batter. Then add the remaining batter until they are completely incorporated.
• Turn the batter into the pan and bake in the center of the oven until the batter springs back and cake tester comes out clean, about 25 minutes.
• Let cool for 5 minutes, then loosen the edge of the mould. After 15 minutes cooling, remove the cake from the pan, and let it cool thoroughly on a wire rack.

CHOCOLATE POUND CAKE

Steps:

• Preheat to 375°F.
• Mix all the ingredients in a mixing bowl with a hand mixer.
• Pour into a greased Bundt pan.
• Bake for 45-55 minutes. Cake is ready when a toothpick inserted comes out clean.
• Cool for at least 20 minutes and turn out onto plate. Cut and serve. Saves great; just reheat in the microwave for best taste.

RICK'S CHOCOLATE POUND CAKE

Steps:

• Cream shortening, butter and sugar until light and fluffy.
• Add eggs one-at-a-time, beating after each one is added.
• Sift together the flour and baking powder and add to wet ingredients alternating with the milk.
• Add vanilla after flour is thoroughly mixed in as the alcohol in flavoring will lump flour.
• Add the entire large can of chocolate syrup. Mix into other ingredients. Spend a little extra time on this final step to incorporate all the ingredients very well.
• Put into large tube pan which has been greased and floured.
• Bake at 325 degrees for 1 hour and 30 minutes.
• Icing: 1 8 0z. pack of cream cheese, 1/2 cup butter, 1 teaspoon of vanilla, 4 tablespoons (or more) milk, 1 box of powered sugar, 1/2 cup cocoa. Mix all ingredients well. Ice cooled cake.

RICHEST EVER CHOCOLATE POUND CAKE

Steps:

• Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.
• In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
• Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.

DEEPLY CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 325 degrees.
• In a large mixing bowl, cream the butter, shortening, and sugar together until the mixture is very smooth and pale in color.
• Add the eggs, one at a time, beating well after each addition.
• In another large mixing bowl, sift together the remaining dry ingredients.
• Add the dry ingredients alternately to the butter mixture with the milk, beating well after each addition.
• Add the vanilla extract and beat well.
• Pour the batter into a greased and floured Bundt or tube pan and bake for 75-80 minutes.
• Cool the cake completely before frosting.
• Frosting: In a medium bowl, cream the butter or margarine until smooth.
• Add the cocoa and vanilla extract and blend well.
• Add the confectioner's sugar slowly, alternating with small amounts of evaporated milk until the frosting is the desired consistency.