Cocoa Ribbon Pound Cake Recipe 415

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.

Steps:

• 1. Cream butter. Gradually add sugar creaming until light and fluffy. Continue for about 5 minutes at medium speed.
• 2. Stir in vanilla, and add eggs one at a time, beating well after each addition.
• 3. Dissolve coffee granules in boiling water.
• 4. In a bowl, combine flour, salt, cocoa, and baking powder.
• 5. Add flour mixture a little at a time.
• 6. Add alternately with coffee and buttermilk to the dry ingredients mixing as you go. Blending on low speed until just mixed.
• 7. Grease and lightly flour a 10 inch tube pan. Spoon batter into it. Smooth it out.
• 8. Bake in 325 F oven for 1 hour 15-20 minutes (usually 1 hr and 15 min). Here's where it gets tricky. DO NOT OVERBAKE. It will look like it's not quite done on top but the cake will spring back a bit when you lightly push down on it with 2 fingers. If you overcook this it will be dry and not very moist.
• 9. When it comes out of the oven, wait about 5 minutes. Run a knife around all edges and very carefully invert onto a serving plate.
• 10. Trust me when I say all you need to make this complete is a tall glass of milk (not for me ), a good cup of coffee, or a hot cup of tea.
• 11. You can let it cool for about 10 minutes and have a slice (chunk) while it is still warm (is what I do and everyone else in my household or anyone who has tried it). Or let it cool completely and then enjoy. If ya can't wait (none of us can) just dig in as soon as you've inverted it into a plate. Actually, who am I kidding...We don't even wait for it to cool down. I would love to try some kind of frosting w/this but as long as my hubby is still alive and has anything to say about it. It's not gonna happen... lol. You know what they say, "DONT MESS WITH A GOOD THING!"
• 12. NOTE: The time before last I ran out of sugar and cocoa so this is what I did. I had enough white sugar for 1 cup. So to that, I added 2 cups of brown sugar. And, I had maybe about a 1/3 cup of cocoa ... So I added the remainder of the 3/4 cup it called for with instant chocolate fudge pudding. Both ways were scrumptious but the original is best. :)

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
• Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
• Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.

Steps:

• Almond Paste Frangipane: In the bowl of a food processor, blend the almonds, almond paste, and sugar until the nuts are finely ground. Add the egg and butter, process until smooth. Cover and freeze for 35 minutes. Keep refrigerated until ready to use.
• Cake: Place the oven rack in the lower third of the oven and preheat to 350 degrees.
• Remove the frangipane from the refrigerator. Grease and lightly flour a 12-cup bundt pan. Sift together the cake flour, baking powder, salt and cocoa, set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 30 to 45 seconds. Add the sugar and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add vanilla. On low speed, add the dry ingredients alternately with the milk in 3 additions, beginning and ending with the dry ingredients. Scrape down the sides of the bowl as needed. Spoon about 2 cups of the batter into the prepared pan, spreading evenly. Spoon half the frangipane filling in dollops over the center of the batter. Spread the filling evenly over the batter, avoiding the center tube and the sides of the pan. Spoon about 1 1/2 cups of the batter evenly over the filling and spoon the remaining frangipane over the batter. Spoon the remaining batter over the filling. Bake until the cake springs back lightly when touched in the center and just begins to pull away from the sides of the pan, about 60 to 65 minutes. Transfer the cake to a cooling rack and cool upright for 15 to 20 minutes. Invert the cake and cool completely on a wire rack. Garnish with Chocolate Bow.
• Chocolate Bow: In the top of a double boiler, melt the chocolate. Let cool 10 to 15 minutes and blend in the corn syrup. Form the mixture into a ball. Wrap in plastic wrap and let set overnight at room temperature. Roll out between sheets of waxed paper. Cut strips with a pastry cutter and form a ribbon. Use spools of thread covered in waxed paper to support the bow. Refrigerate until ready to use.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour.
• Mix flour, baking powder, and salt together in a bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.

Steps:

• 1. Preheat oven to 350F. 2. With electric mixer, beat butter and mascarpone together until smooth. Add sugar; beat until light and fluffy. Beat in eggs, one at a time. Mix in vanilla. With mixer on low, add 3/4 cup flour; mix until well combined. Add second 3/4 cup flour; mix until combined. 3. Measure 1 1/2 cups finished batter into a separate bowl; mix in cocoa until smooth, add milk and continue mixing until well incorporated. Set aside. 4. Coat a bundt pan with cooking spray; pour in 1/2 of remaining (white) batter. Top with cocoa batter, then top cocoa layer with remaining white batter. Use a knife to swirl cocoa ribbons in batter. 5. Bake until golden, 60-75 minutes. Cool 10 minutes in the pan and then turn out onto wire rack. Cool completely before slicing. Makes 16 servings.