Vermeer Chocolate Pound Cake Food

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.

HORTENSIA'S BEST-EVER CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter. Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside.
• Sift together the flour, cocoa, baking powder, baking soda, and salt.
• Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended.
• Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
• Pour the batter into the prepared pan. Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.
• Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.
• To finish, dust the cake with cocoa or confectioners' sugar.

VERMEER CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 325°F.
• To make the cake:.
• Use 8.5" x 4.5" x 2.5" metal loaf pan to trace and cut out a rectangle of wax paper.
• Butter the loaf pan and insert wax paper at the bottom of the pan.
• Butter the wax paper.
• Melt chocolate squares in a small heatproof bowl over hot, but not simmering, water, stir occasionally.
• Remove from heat and set aside.
• In another bowl, combine flour, baking soda, baking powder and salt and set aside.
• Cream butter and sugar in a large bowl with an electric mixer.
• Beat, for about three minutes, until light and fluffy.
• Beat in the cooled chocolate, then the eggs one at a time and the vanilla.
• Stir in half the flour mixture.
• Then stir in the sour cream.
• Then stir in the remaining flour.
• Quickly stir in the 1/8th cup of Chocolate Liqueur, remembering to shake well before pouring.
• Scrape the batter into the prepared pan and smooth the top.
• Bake for 50-55 minutes or until toothpick inserted into the middle of the cake comes out clean.
• Cool in the pan on a rack for 10 minutes.
• Remove the cake from the pan, and peel wax paper from base, let the cake cool completely.
• Fill base of pan with ½ cup of Chocolate Liqueur, remembering to shake well before pouring. Put the cake back into the pan and allow the liqueur to soak in well.
• To make the glaze:.
• Sift confectioner's sugar into a bowl.
• Using an electric mixer beat in the Chocolate Liqueur, remembering to shake well before pouring.
• Mix, for about two minutes, until smooth and thin Drizzle glaze over the top of the cooled cake, smoothing with a knife where necessary, allowing glaze to drip down the sides of the cake.
• Serving suggestion:.
• Serve with vanilla ice cream that has been drizzled with Vermeer Dutch Chocolate Cream Liqueur. Created by Elizabeth Colie Gadberry.

CHOCOLATE AMARETTO POUND CAKE

Steps:

• Position an oven rack in the center of the oven.
• Preheat the oven to 325°F
• Grease a 10-inch bundt pan.
• In the bowl of an electric mixer, cream the butter.
• Gradually add the sugar, beating until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Add the Amaretto, beat to blend.
• In a medium bowl, combine the flour, cocoa, salt, and baking powder.
• Add the dry ingredients alternately with the buttermilk, mixing until evenly blended.
• Pour batter into the prepared pan.
• Bake for 1 hour and 15 to 20 minutes, until a tester inserted in the center comes out clean.
• Let the cake cool in the pan for 15 minutes.
• Remove the cake from the pan to a rack to cool completely.
• Dust with confectioner's sugar.
• Great with real whipped cream.

MOIST CHOCOLATE POUND CAKE

Steps:

• Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
• Dissolve coffee granules in hot water, combine with buttermilk, set aside.
• Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
• Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
• Cool completely before frosting, or sprinkling with confectioners' sugar.
• NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!

CHOCOLATE CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
• Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
• In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
• Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.

CHOCOLATE VELVET POUND CAKE

Steps:

• Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
• Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
• Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
• Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
• Sift powdered sugar over top of cake.

GERMAN CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 300 degrees.
• Grease and flour a 10-inch tube pan or bundt pan.
• Cream shortening at medium speed of mixer.
• Gradually add sugar until well mixed.
• Add eggs one at a time, beating well after each egg.
• Blend in vanilla extract.
• Combine flour, baking soda and salt.
• Add alternately with buttermilk to the creamed mixture.
• Continue mixing well.
• Mix in the melted chocolate last.
• Pour batter into prepared pan and bake for about 90 minutes or until cake tests done.
• Cool cake in pan on rack for about ten minutes, then turn out and let cake cool completely.
• You may sprinkle with confectioners sugar or top with chocolate glaze.
• For glaze, microwave chocolate and butter together, in a medium sized bowl, until melted.
• Mix in confectioners sugar and just enough water to make a smooth glaze.
• Pour glaze over cake and let trickle down the sides.