VANILLA POUND CAKE GLAZE RECIPES

Steps:

• Preheat oven to 325°. Generously grease and flour a tube pan. Set aside.
• In a medium bowl, mix flour, salt and baking soda. Set aside. In a small bowl, mix sour cream and buttermilk until smooth. Set aside. Keep egg whites in a medium-large bowl. Cover the bowl with plastic to make sure nothing splashes in it.
• In large mixing bowl, cream butter and sugar until smooth. Add eggs and vanilla. Beat until well combined.
• Add 1/3 c. of the flour mixture. Mix just until combined. Then add 1/2 of the sour cream-buttermilk blend. Mix just until combined. Add the rest of the flour mixture alternately with the wet mixture and mix until combined. Let it sit while you beat the egg whites. Make sure the beaters are completely clean or the egg whites won't beat. When they are ready, they will be slightly stiff and should form peaks that curl over when you lift the beaters.
• Carefully fold the egg whites into the batter until all combined.
• Spoon into the tube pan. Lift pan a few inches and drop onto counter to release any air bubbles.
• Bake for 1 hour. Depending on where you live and your oven, baking time may vary. A toothpick inserted in center will come out clean.
• Let it cool in the pan for about 10 minutes. Remove from pan and place on serving platter or cake saver. Glaze while still warm.
• Recipe for glaze: 3 tablespoons real butter 1 cup powdered sugar 3 tablespoons milk 1 teaspoon vanilla. Melt butter in small sauce pan. Remove from heat. Stir in sugar, milk and vanilla until smooth. Pour over warm cake.

Steps:

• Preheat the oven to 325 degrees F. Grease and flour bundt pan. See Notes below.
• In a medium sized bowl, combine the cake flour, baking powder, and cocoa powder. Whisk for 30 seconds to blend and set aside.
• In the bowl of your mixer, add the softened butter and softened cream cheese. Mix until smooth. Gradually add the sugar. Mix on medium speed for three minutes. Scrape the bottom and sides of the bowl.
• Add the eggs one at a time, mixing after each until the yellow of the yolk disappears.
• With the mixer on low speed, add about half of the flour mixture. Gradually increase to medium speed and mix just until combined.
• Add the milk and vanilla. Blend on low speed, then add the remaining flour mixture. Increase the mixing speed slightly and mix just until well blended. Do not mix over medium speed or over mix.
• Pour batter into the prepared bundt pan. Bake for 1 hour and 10 minutes or until a toothpick comes out clean or with just a few crumbs attached. *Baking times can vary- check on the cake at around the one hour mark and adjust time as needed.
• Allow to cool in pan on cooling rack for 10 minutes. Place cake board or cake plate on top of the bundt pan and flip over to turn out.
• Microwave for 20 seconds, stir, 20 seconds, stir, 5 seconds and stir until smooth. **Heating times can vary and so adjust as needed. When the chocolate is nearly completely melted, remove and stir until smooth.
• Allow to cool to desired thickness for applying to the cake.
• I spooned the chocolate glaze onto the cooled pound cake. However, if you would like a bit more control, you could spoon the glaze into a disposable piping bag with the tip snipped away and pipe onto the cake.