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.
DOUBLE-CHOCOLATE POUND CAKE
This luscious loaf packs double the dose of chocolatey goodness thanks to cocoa powder and chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.
- Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
- To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Nutrition Facts : Calories 526 g, Fat 32 g, Fiber 3 g, Protein 8 g
DOUBLE CHOCOLATE ESPRESSO POUND CAKE
Two of my biggest loves in life-chocolate and coffee-come together in this velvety pound cake. Grate some extra chocolate on top and thank me later. -Rachel Bernhard Seis, Taste of Home Senior Editor
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.
Nutrition Facts : Calories 573 calories, Fat 22g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 91g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.
GIANT DOUBLE CHOCOLATE POUND CAKE RECIPE - (4.5/5)
Provided by Zopmama
Number Of Ingredients 14
Steps:
- Step 1 Preheat oven to 325°F. Grease and flour or use pan spray with flour to prepare pan. Step 2 In small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool. Step 3 Stir together flour, baking soda, baking powder and salt; set aside. Step 4 In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy. Beat in eggs, one at a time. Add vanilla; mix well. Step 5 Combine cocoa mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Step 6 Fold in chocolate chips. Spoon 2 1/2 cups batter into top of cupcake pan; spoon 3 1/2 cups batter into bottom of pan. You may have a little leftover, make into mini cupcakes. Step 7 Bake 60 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes. Step 8 Turn cake onto wire rack to cool completely. To assemble cupcake ice top of cake's bottom half. Place top half of cake atop iced bottom half. Decorate as desired.
GIANT CHOCOLATE CHIP COOKIE CAKE
Like a giant chocolate chip cookie! You can vary the pudding flavor for a different taste.
Provided by Comingdeer
Categories Desserts Chocolate Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with cooking spray.
- Mix flour and baking soda together in a bowl.
- Beat butter, brown sugar, pudding mix, white sugar, and vanilla extract together in a large bowl with an electric mixer. Beat in eggs. Stir in flour mixture gradually. Fold chocolate chips and walnuts into the batter.
- Pour batter into the springform pan.
- Bake in the preheated oven until light golden brown on top, about 25 minutes. Cool before cutting, about 20 minutes.
Nutrition Facts : Calories 616.1 calories, Carbohydrate 69 g, Cholesterol 86 mg, Fat 37.7 g, Fiber 3.6 g, Protein 7.6 g, SaturatedFat 18.7 g, Sodium 415.4 mg, Sugar 41.5 g
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