MOM'S CHOCOLATE POUND CAKE
This was one of my favorite things to make when I learned to bake. My mom made this when we were little and it was a real treat to have this as a decadent coffee cake. This is good without any topping, but I have tried a variety of things on the top: melted chocolate frosting, powdered sugar or glaze made from powdered sugar and milk.
Provided by Joy Andrews
Categories Desserts Cakes Pound Cake Recipes
Time 2h35m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Thoroughly grease a 10-inch fluted tube pan. Whisk together the flour, cocoa powder, salt, and baking powder in a bowl until thoroughly combined.
- In a large bowl, mix the melted margarine, sugar, milk, eggs, and vanilla extract; beat the flour mixture into the margarine mixture with an electric mixer set on Low until the batter is smooth. Pour the batter into the prepared cake pan.
- Bake in the preheated oven until the top of the cake forms a crust and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Cool cake in pan on wire rack for 10 to 15 minutes before removing pan, then allow cake to cool completely.
Nutrition Facts : Calories 444 calories, Carbohydrate 61.1 g, Cholesterol 63.3 mg, Fat 20.4 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 4 g, Sodium 334.9 mg, Sugar 41.3 g
BASIC CHOCOLATE POUND CAKE
This chocolate pound cake is one of my favorite cakes to bake. A friend of mine gave me this recipe years ago. Somehow it just gets better each time you bake it! -Doris Fletcher, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 429 calories, Fat 20g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 160mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
VERMEER CHOCOLATE POUND CAKE
If you like chocolate, cake and liqueur this is for you. It's a wonderful cake that is a fit for everyday or for dressed up holidays. This comes from the Vermeer site but any chocolate liqueur that you like will work as Vermeer is no longer available in North America. You might use Godiva, it's what I use now.
Provided by Annacia
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- To make the cake:.
- Use 8.5" x 4.5" x 2.5" metal loaf pan to trace and cut out a rectangle of wax paper.
- Butter the loaf pan and insert wax paper at the bottom of the pan.
- Butter the wax paper.
- Melt chocolate squares in a small heatproof bowl over hot, but not simmering, water, stir occasionally.
- Remove from heat and set aside.
- In another bowl, combine flour, baking soda, baking powder and salt and set aside.
- Cream butter and sugar in a large bowl with an electric mixer.
- Beat, for about three minutes, until light and fluffy.
- Beat in the cooled chocolate, then the eggs one at a time and the vanilla.
- Stir in half the flour mixture.
- Then stir in the sour cream.
- Then stir in the remaining flour.
- Quickly stir in the 1/8th cup of Chocolate Liqueur, remembering to shake well before pouring.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 50-55 minutes or until toothpick inserted into the middle of the cake comes out clean.
- Cool in the pan on a rack for 10 minutes.
- Remove the cake from the pan, and peel wax paper from base, let the cake cool completely.
- Fill base of pan with ½ cup of Chocolate Liqueur, remembering to shake well before pouring. Put the cake back into the pan and allow the liqueur to soak in well.
- To make the glaze:.
- Sift confectioner's sugar into a bowl.
- Using an electric mixer beat in the Chocolate Liqueur, remembering to shake well before pouring.
- Mix, for about two minutes, until smooth and thin Drizzle glaze over the top of the cooled cake, smoothing with a knife where necessary, allowing glaze to drip down the sides of the cake.
- Serving suggestion:.
- Serve with vanilla ice cream that has been drizzled with Vermeer Dutch Chocolate Cream Liqueur. Created by Elizabeth Colie Gadberry.
Nutrition Facts : Calories 331.5, Fat 17, SaturatedFat 10.2, Cholesterol 67.6, Sodium 224.8, Carbohydrate 44.6, Fiber 1.8, Sugar 32.3, Protein 4
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.
DUSTED CHOCOLATE POUND CAKE
Got this one from my sister Wendy. She made it for a family dinner and everyone went wild over it! Had to bring home the recipe!
Provided by MizzNezz
Categories Dessert
Time 1h41m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325*; grease and flour bundt or tube pan.
- Sift flour, cocoa, salt and baking powder together.
- Beat shortening and butter together.
- Slowly add sugar and beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add flour mix and milk alternately to creamed mixture, beginning and ending with flour.
- Add vanilla, mix well.
- Pour into pan, place on center rack and bake 1-1/2 to 2 hours.
- Check with wooden pick after 1-1/2 hours to see if it needs more time.
Nutrition Facts : Calories 580, Fat 27.4, SaturatedFat 13.1, Cholesterol 121.7, Sodium 305.4, Carbohydrate 77.4, Fiber 1.5, Sugar 50.2, Protein 7.5
CHOCOLATE POUND CAKE
I have been making this cake for years and it is always a big success. It makes a large cake. Just remember that the key to making a good pound cake is to stir the flour before measuring and to sift before adding to cake mixture.
Provided by Jellyqueen
Categories Dessert
Time 1h30m
Yield 20-25 slices
Number Of Ingredients 10
Steps:
- Cream together the butter and shortening.
- Add sugar and mix well.
- Add eggs, one at a time, beating after each addition.
- Add vanilla.
- Sift all dry ingredients together.
- Add dry ingredients and milk alternately until creamy.
- Bake in 10 inch tube pan or bundt pan.
- Bake at 325 degrees F for 1 hour and 20 minutes.
- If you do not want a chocolate pound cake, just leave off the cocoa.
Nutrition Facts : Calories 341.4, Fat 16.2, SaturatedFat 7.8, Cholesterol 72.6, Sodium 172.7, Carbohydrate 45.6, Fiber 0.7, Sugar 30.1, Protein 4.2
GERMAN CHOCOLATE POUND CAKE
This recipe was submitted to me through my website, ChocoJunkie.com. I found it to be devine. It takes a bit of work.
Provided by Sumayah 2
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200°C.
- Line the bottom of two round cake pans with wax paper.
- Melt the chocolate squares until they are completely melted. Stir well.
- Mix flour, baking soda and salt; set aside.
- Beat margarine (butter) and sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each addition.
- Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
- Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter.
- Pour into prepared pans.
- Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between the cake and sides of the pan.
- Cool 15 minutes and remove from the pan. Remove wax paper. Cool completely on wire racks.
- Spread Coconut-Pecan Frosting between layers and over top of cake.
Nutrition Facts : Calories 561.2, Fat 27, SaturatedFat 7, Cholesterol 94.3, Sodium 500.2, Carbohydrate 75.1, Fiber 1.4, Sugar 52.5, Protein 7.3
MEXICAN CHOCOLATE POUND CAKE
The addition of cocoa and cinnamon makes this a Mexican classic! You can make this into one 10-inch bundt, two 9x5 loaf cakes, or four 8x4 loaf cakes. NOTE: Don't overbake or this will be dry. Posted for 'Zaar World Tour II.
Provided by Charmie777
Categories Dessert
Time 1h10m
Yield 1 bundt pan
Number Of Ingredients 12
Steps:
- Preheat oven to 350º.
- Generously grease and flour pans (see description above).
- Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl.
- Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy.
- Add eggs, one at a time, beating well and scraping down sides of bowl before each addition.
- Add half the flour mixture and beat well, then add the milk, coffee and vanilla.
- Scrape down sides and add remaining flour mixture. Beat well.
- Pour batter into prepared pan(s). Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 50-55 minutes for bundt pan, 45 minutes for 9x5, and 40 minutes for 8x4's. These times are not exact -- they may take up to 15 minutes longer!
- Cool for 20 minutes in pan, then invert on rack. Cool to room temperature.
Nutrition Facts : Calories 8024.1, Fat 416.9, SaturatedFat 252.5, Cholesterol 2104.3, Sodium 2572.6, Carbohydrate 1030.5, Fiber 43.2, Sugar 637.4, Protein 108.3
CRANBERRY-WHITE CHOCOLATE POUND CAKE
This is a really delicious cake recipe that I clipped a few years ago from Homemakers Magazine. The sweet white chocolate is a nice contrast to the tart cranberries and orange.
Provided by Irmgard
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 14
Steps:
- To make the cake, grease and flour a 9" tube pan; set aside.
- In a large bowl and with an electric mixer, cream the butter and cream cheese until light.
- Add the brown and granulated sugars, orange rind and vanilla.
- Continue beating until fluffy.
- Beat in the eggs, one at a time.
- In a medium bowl, sift the flour and baking powder.
- Add to the creamed mixture, stirring until well combined.
- Stir in the cranberries and white chocolate chips.
- Spoon the batter into the prepared pan.
- Bake in a 350 degree F oven about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
- Cool the cake in the pan on a wire rack.
- To make the glaze, melt the white chocolate chips in the top of a double boiler over hot, not boiling, water.
- Stir in the orange juice.
- Unmold the cooled cake.
- Spoon the glaze over the top; let cool.
- Garnish the top of the cake with orange slices, or fill the centre with cranberries.
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