BEST CHOCOLATE POUND CAKE
A delicious make-ahead cake which freezes well. Wonderful warm, topped with a little butter and a glass of milk!
Provided by m-ann
Categories Desserts Cakes Pound Cake Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
- Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
- In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
Nutrition Facts : Calories 569.8 calories, Carbohydrate 77.5 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 13.2 g, Sodium 264.4 mg, Sugar 51.5 g
CHOCOLATE POUND CAKE
This incredible Chocolate Pound Cake is deliciously moist, perfectly fudgy and oozing with deep, rich, chocolate flavor! The perfect cake for chocolate lovers! I've topped it with a glorious chocolate ganache glaze that takes this chocolate pound cake recipe from fabulous to unforgettable.
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- Lightly grease a 8.5 x 4.5" (1 pound) loaf pan (or grease and line with parchment paper).
- To determine when the cake is done, insert a skewer or toothpick into the thickest part of the cake. There should be a few moist crumbs on the skewer. Let cool in pan for 20 to 30 minutes before transferring to a wire cooling rack. Let cool before glazing.
Nutrition Facts : Calories 367 kcal, Carbohydrate 32 g, Protein 4 g, Fat 26 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 103 mg, Sodium 164 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
CHOCOLATE POUND CAKE II
This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain.
Provided by m-ann
Categories Desserts Cakes Chocolate Cake Recipes
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- Sift together flour, cocoa and salt. Set aside.
- Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.
- Add flour mixture alternately with milk. Add vanilla.
- In a separate bowl, beat egg whites until stiff. Fold into cake batter.
- Pour into a greased and floured tube pan. Sprinkle nuts on top.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.
Nutrition Facts : Calories 536.8 calories, Carbohydrate 66.5 g, Cholesterol 109.4 mg, Fat 28.5 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 11.6 g, Sodium 224.6 mg, Sugar 44.2 g
LIGHT CHOCOLATE POUND CAKE
Make and share this Light Chocolate Pound Cake recipe from Food.com.
Provided by christinenahiman
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325 degree.
- 2. In a bowl put sugar and butter and batter until fluffy.
- 3. In another bowl mix all dry ingredients: flower, baking powder, baking soda, chocolate powder, and salt.
- 4. Add to the batter little by little alternating egg, sour cream, vanilla extract and flower mix from step 2.
- 5. Spray your pound cake baking dish with pam and add the batter.
- 6. Bake for approximately 60 min until inserted pick comes out dry.
Nutrition Facts : Calories 302.7, Fat 10.7, SaturatedFat 6.2, Cholesterol 71.8, Sodium 388.4, Carbohydrate 46.5, Fiber 1.7, Sugar 19, Protein 6.4
LITTLE CHOCOLATE POUND CAKE FOR TWO
You'll love this perfect chocolicious little pound cake. It really fits the bill when you're having a chocolate attack and don't need a full size cake. Serve it with whipped cream and chocolate sauce... yum! This doubles very nicely when you need a little more but still don't need a big dessert. When doubling, don't double the baking soda, just leave it at 1/8 teaspoon.
Provided by Realtor by day
Categories < 60 Mins
Time 35m
Yield 1 tiny loaf, 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like.
- When doubled it works nicely with either a 6 cup Bundt pan, 5 inch spring form pan, 4 mini Bundt pans or 7x4x3 loaf pan.
- Whisk together all of the flour, cocoa powder and sugar in small mixing bowl.
- In another small bowl, whisk together sour cream and baking soda. Add egg and vanilla extract; gently whisk to combine.
- Add the butter and 1/2 of the sour cream mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
- Add remaining sour cream mixture and beat on medium until well blended, 30 seconds. Do not over mix or you'll ruin the texture. Pour into prepared pan or pans.
- Bake until well browned and toothpick inserted in center comes out clean, about 25 to 30 minutes for the petit loaf pan. When recipe is doubled, bake 40 minutes in the small loaf pan.
- Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center. Cool in pan 10 minutes on rack. Remove from pan and cool completely.
Nutrition Facts : Calories 528.9, Fat 25.4, SaturatedFat 15, Cholesterol 151.3, Sodium 287.6, Carbohydrate 72, Fiber 2.4, Sugar 51.1, Protein 7.3
LIGHT CHOCOLATE CAKE
Applesauce makes this cake moist and sweet. A dusting of confectioners' sugar over the top is all that's needed.-Celeste Clarke, Wilmot, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine dry ingredients. Beat in egg substitute, milk, applesauce and vanilla. Add water; beat on medium for 2 minutes (batter will be very thin). , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool. Lightly dust with confectioners' sugar if desired.
Nutrition Facts :
CHOCOLATE POUND CAKE
It has the best most simple recipe with easy to follow instructions.
Provided by chocolatetreats
Time 1h45m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Place butter, sugar and vanilla essence in a bowl and beat until light and fluffy. Gradually beat in the eggs.
- Sift together the flours and cocoa powder. Fold the flour mixture and the milk, alternately, into the butter mixture.
- Pour the mixture into a greased and lined 22cm square cake tin and bake for 55 minutes or until the cake is cooked when tested with a skewer at oven temperatures 190C, 375f, gas 5.Stand the cake in the tin for 10 minutes before turning onto a wire rack to cool.
TASTE-OF-SUMMER LIGHT POUND CAKE
This delicious, reduced-calorie pound cake brings the bright look and taste of summer to your table year-round. -Jill Bellrose, Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, then egg, beating well after each addition. Beat in lemon juice and extracts. Combine the flours, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, whisk the confectioners' sugar, lemon juice and lemon zest until blended. Stir in apricots. Drizzle over cake.
Nutrition Facts : Calories 276 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 267mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
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- Preheat oven to 180 C (360 F) standard / 160 C (320 F) fan-forced. Grease a 10-12 cup capacity bundt pan really well with soft butter.
- In a large mixing bowl, add butter, sugar and vanilla. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.
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4.9/5 (15)Category DessertCuisine AmericanTotal Time 1 hr 15 mins
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