Chocolate Pound Cake With Strawberry Frosting Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
• Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, add frosting; fold in whipped topping.
• On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a 12-cup tube pan; set aside.
• In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until very creamy.
• Add eggs, one at a time, beating well after each addition.
• In another bowl, sift together flour, cocoa, baking powder, and salt.
• Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake for 1 hour 10 minutes, or until a wooden pick inserted in the center of cake comes out clean.
• Note: You may have to bake your cake longer than the stated time, depending on your oven.
• Let cool in pan for 15 minutes.
• Invert onto a cooling rack and let cool completely.
• Place cake on a cake plate, ready to frost, before making fudge icing.
• Frost with fudge icing as soon as it reaches the proper spreading consistency.
• For the icing, in saucepan, combine sugar, milk, butter, cocoa and salt.
• Bring to a boil over medium heat.
• Let boil for 2 minutes.
• Remove from heat and add vanilla.
• Beat at high speed with an electric mixer for 6-8 minutes, or until frosting becomes creamy and reaches a spreadable consistency.
• If making icing on a rainy day, it may take longer to reach a spreadable consistency.
• If you overbeat icing, or it begins to harden, add a little hot water, 1 teaspoon at a time, until icing is spreadable again.

Steps:

• Preheat oven to 350°. Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans., Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, cream butter, confectioner's sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake., For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Arrange strawberries on top of cake. If desired, brush jam onto strawberries.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease two 9-inch round cake pans and line with waxed paper.
• Mix flour and baking powder in a bowl.
• Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
• Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
• Divide batter between prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
• Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
• Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
• Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Coat an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and long sides. Lightly spray the parchment. Set aside.
• For the cake: Whisk together the hot water and cocoa powder in a large liquid measuring cup until it forms a smooth, thick paste. Add the oil, eggs and vanilla and whisk until combined and smooth.
• Mix the flour, sugar, baking powder and salt in a stand mixer fitted with the paddle attachment to combine. Add the butter and 1/3 of the chocolate-egg mixture to the dry ingredients. Mix on low speed until incorporated, about 30 seconds. Raise the speed to medium-high and beat until combined, about 30 seconds. Scrape the sides of the bowl clean with a rubber spatula and beat 30 seconds more. Add the remaining liquid ingredients in 2 additions, scraping and beating 20 to 30 seconds after each addition. Scrape the bowl clean one last time and beat until fluffy, about 10 seconds.
• Fold in the chocolate chips if using and pour the batter into the prepared pan. Tap the pan several times on the counter to release any air bubbles. Bake in the center of the oven until a toothpick inserted in the center comes out with moist crumbs, 1 hour 2 minutes to 1 hour 8 minutes.
• Cool the cake in the pan on a wire rack about 15 minutes. Loosen the edges of the cake from the pan with a metal spatula. Remove the cake from the pan and cool on the rack for an additional 15 minutes. Place the cake back in the pan, wrap with plastic wrap and allow to cool completely before frosting, about 6 hours.
• For the buttercream: Bring the strawberries, sugar and 1 tablespoon water to a simmer in a small saucepan over medium heat. Stir and smash the strawberries with a rubber spatula, making sure that they don't stick to the pan. Simmer while stirring to reduce and thicken slightly, 3 to 4 minutes. Strain the strawberry puree through a fine-mesh sieve into a bowl, pushing the purée through the sieve. You should have 3 tablespoons purée. Cool the purée 15 to 20 minutes.
• Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until smooth and shiny, 1 to 2 minutes. Add the confectioners' sugar and vanilla and beat on low speed until it forms a paste. Scrape the sides of the bowl and paddle clean and beat on high speed for 1 minute. Reduce the speed to low, add half of the strawberry purée and mix to combine. Beat on medium speed for a few seconds, then add the remaining puree. Stop and scrape the sides of the bowl and beat on high speed until smooth, 2 to 3 minutes.
• If the buttercream looks separated, scoop about 1/4 cup into a microwave-safe bowl and heat until melted, 5 to 6 seconds. Add this melted buttercream back into the bowl of buttercream and beat on medium speed until the mixture is smooth.
• To frost the cake, trim off the baked crust on the short ends of the cake and trim off a bit of the crown, if desired. Dollop the buttercream on top and spread to the edges, smoothing as desired. Store any leftovers covered on the counter for up to 3 days.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
• Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
• Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
• Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
• Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
• Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.