MILK CHOCOLATE POUND CAKE, CIRCA 1950
This is another recipe from the Lady from North Carolina. It uses rum instead of vanilla because this cake resembles a popular milk chocolate rum flavored candy. Use 8 oz. milk chocolate candy bars for the cake and for the frosting Source; Unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Cakes
Number Of Ingredients 18
Steps:
- Set oven rack in middle position. Heat oven to 325. Line bottom of three 7 inch cake pans with parchment paper and coat with vegetable spray. Dust with flour and tap out excess.
- To make cake, sift together flour and salt. Set aside. Cream butter and sugar in bowl of stand mixer fitted with paddle attachment til fluffy. Add eggs, one at a time, blending well after each addition. Add melted chocolate, chocolate syrup, and rum. Beat to mix. Add dry ingredients alternately with buttermilk. Fold in pecans. Put batter in prepared pans and bake for 45 minutes or til tester inserted into cake comes out dry. Cool in pans on wire rack for 15 minutes before turning out of pans.
- To make frosting, put powdered sugar and salt in bowl of stand mixer fitted with paddle attachment. Add butter and shortening and cream til fluffy. Add rum and water or milk and beat til mixed. Add melted chocolate and beat til fluffy. Thin with a little milk if needed to make a better spreading consistency.
- Put bottom layer of cake on cake round lined with four small pieces of wax paper to catch drips. Spread frosting over top of cake layer with offset spatula. Set middle cake layer in position and frost top. Top with top layer and frost top and sides. Store under a cake dome or loosely wrapped in wax paper in refrigerator. Makes 8 slices.
- Tip: Melt chocolate in a microwave at 10 second intervals or in a double boiler. Cake can also be baked in a 10 inch by 4.25 inch tube pan for 60 minutes and dusted with powdered sugar.
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.
MILK CHOCOLATE POUND CAKE
Make and share this Milk Chocolate Pound Cake recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Beat butter at medium speed with an electric mixer for 2 minutes or until creamy.
- Gradually add sugar and beat 5 to 7 minutes. Add eggs 1 at a time, beating after each addition just until yellow disappears. Add melted candy bars, stirring until well combined.
- Mix flour, baking soda, and salt; add to the butter mixture alternately with the buttermilk beginning and ending with the flour. Mix at low speed after each addition just until blended. Stir in pecans, chocolate syrup, and vanilla.
- Pour batter into a greased and floured 10-inch tube pan or 12-cup bundt pan.
- Bake at 325°F for 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean. Cool pan on a wire rack for 10 to 15 minutes; remove from pan and cool completely on wire rack.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 6926.4, Fat 367.7, SaturatedFat 169.7, Cholesterol 1404.6, Sodium 2773.7, Carbohydrate 822.5, Fiber 31.8, Sugar 529.8, Protein 100.8
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