LAYERED POUND CAKE RECIPES RECIPES

Steps:

• 1. LINE an 8-or 9-inch loaf pan with foil or wax paper, extending over the edges of pan.
• 1. Drizzle top of cake with caramel sauce and sprinkle with toasted almonds and/ or confectioners’ sugar.
• 2. CUT pound cake horizontally into 3 even layers. Place one cake layer in bottom of prepared pan. Spread 3/4 cup mincemeat over cake layer and top with 1/2 cup whipped topping. Repeat procedure with middle cake layer, ending with top cake layer. Cover with plastic wrap and refrigerate 4 to 6 hours.
• 2. Offer a slice of the cake with vanilla bean ice cream or custard sauce.
• 3. LIFT the cake out of the loaf pan carefully, using the foil as handles. Transfer the cake to a serving tray, slice and serve.
• 3. This recipe is easy to prepare and can be made one day prior to serving.

Steps:

• Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. In a large bowl, whisk together eggs, milk, and vanilla. In another bowl, beat together sugar, flour, baking powder, and salt on low speed. Continue beating while adding butter until mixture is crumbly. Add half of milk mixture; beat on medium-high until fluffy, 1 minute. Add remaining milk mixture and beat until incorporated, about 30 seconds.
• In another large bowl, whisk 2 tablespoons cocoa into chocolate. Stir in 1 1/2 cups batter. Spoon into prepared pan, smoothing top with a small offset spatula. Whisk remaining 1 tablespoon cocoa into another 1 1/2 cups batter in bowl; spoon over dark-chocolate layer and smooth top. Spoon in remaining batter; smooth top.
• Bake until a tester inserted in center comes out clean, about 1 hour, 30 minutes (if top is browning too quickly, tent with foil). Let cool in pan 15 minutes. Turn out onto a wire rack and let cool completely, about 2 hours.