Chocolate Pound Cake

Tuesday, December 10, 2019 Cooking  No comments


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Chocolate Pound Cake

Chocolate Pound Cake

Chocolate Pound Cake

This old-fashioned favorite gets its lift the traditional way-from well creamed butter and sugar and a half dozen eggs. It stays moist for days. There is no wrong way to serve this dessert.  Pound cakes can be baked in any size pan , depending how you plan to make your presentation. A  bundt pan is  great  and a drizzle frosting is elegant and delicious  I prefer 2 (5 x 3 inch) loaf pans.

1 1/3 cups butter, softened

2 1/2 cups sugar

6 large eggs, room temperature

3 cups all-purpose flour

1/2 cup buttermilk

1 tsp. vanilla extract

12 ounces melted chocolate

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Preheat oven to 325 degrees. Grease and flour your pan. Beat the butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until blending after each egg is added.

Add the flour to the butter mixture alternately with the buttermilk, beginning and ending with the flour. Beat at low speed just until blended after each addition. Stir in the vanilla. Fold in the melted chocolate. Pour into the prepared pan.

Bake at 325 degrees for 1 hour and 10 minutes or until a long wooden toothpick inserted the center comes out clean. Cool in the pan on a wire rack 10 to 15 minutes; remove from the pan to a wire rack, and cool completely (about 1 hour). Chocolate Pound Cake is now ready to be frosted.  I use a cream cheese frosting that is very easy to make and is delicious and leftover frosting can be kept, tightly covered, in the refrigerator for several weeks.

Basic Cream Cheese Icing:

1 ( 8 ounce) package cream cheese, softened

1/2 cup unsalted butter, softened

1 tsp. vanilla extract

1 ( 1 pound) box confectioners sugar (3 3/4 cups)

Heavy cream

Beat the cream cheese, butter, and vanilla with an electric mixer on medium speed until smooth. Reduce speed to low , slowly add confectioners sugar until frosting is thick. Thin with heavy cream, if necessary , until it is spreadable. Leftover frosting can be saved for future use. This is one of my favorite pound cake recipes to serve because there are so many ways it can be served.  Make it your favorite for you as well ! Enjoy.



















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