Glazed Triple Chocolate Pound Cake Recipes

Steps:

• Microwave 6 ounces chopped bittersweet chocolate with 1 stick cut-up butter and 1 tablespoon honey on 75 percent power until melted, about 2 minutes. Whisk until smooth. Place a loaf of pound cake on a rack and drizzle with the glaze.

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:

• In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

Steps:

• CAKE: Preheat oven to 350*F.
• Grease and flour a 10" tube pan.
• With an electric mixer on low speed, cream together the butter and sugar.
• Add eggs, one at a time, blending well after each addition.
• Blend in vanilla.
• Scrape down sides of bowl; blend on high speed for 6 minutes, scraping bowl occasionally.
• Whisk together the flour, cocoa powder, baking powder, and salt.
• Mix in the flour mixture alternately with the milk, blending after each addition until the batter is smooth.
• Stir in the chocolate chips; pour batter into the prepared pan.
• Bake for 75-85 minutes, or until a toothpick tests done.
• Cool in pan for 20 minutes; invert onto a serving dish and cool completely.
• GLAZE: Combine the chocolate chips, shortening, and corn syrup in a saucepan over very low heat.
• Stir just until melted and smooth; cool slightly.
• Pour or spoon glaze over cake; let stand until glaze is set.

Steps:

• FOR THE CAKE:.
• Cream shortening and butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, 1 at a time, beating after each addition.
• Sift flour, baking powder, salt, and cocoa together. Add to creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until blended after each addition. Stir in vanilla.
• Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes; remove from the pan, and cool completely on a wire rack.
• Spoon Chocolate Glaze over the top of the cake, allowing it to drizzle down the sides of the cake. Sprinkle top of cake with chopped pecans, if desired.
• FOR THE CHOCOLATE GLAZE:.
• Microwave the chocolate baking squares in a large glass bowl at high for 1 1/2 minutes, or until melted, stirring twice. Add sugar and water, beating at medium speed with an electric mixer until blended. Add egg, and beat until blended. Add egg yolk, and beat until mixture cools. Add butter, 1 tbsp at a time, beating until blended. Serve over cake.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.