CHOCOLATE POUND CAKE I RECIPE | ALLRECIPES
This was my mother's recipe. You may eat it as is or put a fudge frosting on it.
Provided by Suzanne Stull
Categories Pound Cake
Yield 1 - 9-10 inch tube pan
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Cream together butter or margarine, shortening, and sugar. Add the eggs, vanilla, and salt mixing batter until light and creamy.
- Add 1cup flour and the baking powder to egg butter mixture. Stir until just combined. Then add 1/2 cup milk stirring until combined. Continue alternating flour and milk, ending with flour.
- Stir in cocoa and mix well. Place batter in a greased and floured tube pan that has been lined with greased and floured baking parchment paper.
- Bake in a preheated 300 degrees F (150 degrees C) oven for 1 hour 30 minutes.
- Cool cake in pan for 10 minutes. Then remove cake from its pan and let cool on a wire rack.
Nutrition Facts : Calories 504.8 calories, CarbohydrateContent 69.6 g, CholesterolContent 102.9 mg, FatContent 23.4 g, FiberContent 1.9 g, ProteinContent 6.9 g, SaturatedFatContent 11.3 g, SodiumContent 186.7 mg, SugarContent 44.1 g
MARVELOUS MARBLE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Pound cake and chocolate make the best marble cake. — Ellen Riley, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature., Preheat oven to 375°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, cream remaining butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips, until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, tap several times on counter., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency., If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting.
Nutrition Facts : Calories 683 calories, FatContent 33g fat (20g saturated fat), CholesterolContent 138mg cholesterol, SodiumContent 330mg sodium, CarbohydrateContent 97g carbohydrate (79g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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MINIATURE CHRISTMAS FRUITCAKES - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Desserts
Calories 84 calories per serving
- In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts., Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.
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