CHOCOLATE BERRY POUND CAKE
"This moist cake topped with raspberry whipped cream is from a dear friend's vast recipe collection," writes Christi Ross of Guthrie, Texas. "It tastes like something Grandma would make and is pretty enough to serve at a special luncheon or shower."
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- Place 3/4 cup of spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 30-50 seconds or until melted; stir until smooth and set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt. Combine sour cream and melted fruit spread; add to creamed mixture alternately with dry ingredients, beating well after each addition., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Place remaining spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 20-30 seconds or until melted; stir until smooth. Brush over warm cake. Cool. Dust with confectioners' sugar if desired. , For raspberry cream, place raspberries in a blender; cover and process for 2-3 minutes or until blended. Strain and discard seeds. Fold in whipped topping. Serve with the cake. Garnish with fresh berries if desired.
Nutrition Facts : Calories 497 calories, Fat 21g fat (14g saturated fat), Cholesterol 89mg cholesterol, Sodium 488mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
EASY TRIPLE BERRY CAKE
This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g
BLACKBERRY-SWIRL POUND CAKE
Enjoy this cake on its own or with a dollop of lightly sweetened whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.
- In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.
- Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing.
Nutrition Facts : Calories 335 g, Fat 13 g, Fiber 1 g, Protein 4 g
EASY CHOCOLATE POUND CAKE
-Cynthia Allen, Buffalo, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cake and pudding mixes, eggs, water and oil. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a microwave-safe bowl, microwave frosting on high for 10-15 seconds or until thin. Drizzle over cooled cake.
Nutrition Facts : Calories 337 calories, Fat 15g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 448mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE BLUEBERRY CAKE
I found this recipe on The Fat Free Vegan site. I did change a few things to suit my tastes. The recipe didn't call for it, but I infused and glazed my cake with some rhubarb syrup. This gave it a nice shine. The flavour isn't overly sweet. DH really enjoyed it and he's not one to eat cake.
Provided by Chef Joey Z.
Categories Egg Free
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350'F.
- Grease a 9" round cake pan. I sprayed my pan with a light oil and put a 9" round piece of parchment on the bottom to ensure the cake didn't stick.
- In a medium bowl mix flour, coco powder, baking powder, baking soda, chia (or flax) and salt.
- In a blender combine water and 1/2 cup blueberries and balsamic vinegar. Blend until well mixed. This will be watery.
- Make a well in the dry ingredients and pour in the blueberry mixture.
- I used my hand blender and mixed everything up well together. Add.
- the liquid sweetener and mix again until the batter is nice and smooth.
- Bake 30 minutes or until a tooth pick comes out clean.
- Cool completely in the cake pan and flip out onto a serving platter.
- At this point I poked holes into the top of the cake and poured some of my rhubarb syrup over the cake. I did this a few times to make sure the syrup penetrated the cake.
- Then I put the blueberries on top of the cake. I glazed it with the rhubarb syrup and it gave the cake a nice shine.
- You can also just drizzle some maple or agave syrup over the cake if you like. It will probably make it sweeter.
- I let it set up for a few hours in the fridge. You can also put a dollop of your favorite whipped topping on this as well.
- Bon Appetit!
Nutrition Facts : Calories 143.4, Fat 1.2, SaturatedFat 0.4, Sodium 201.2, Carbohydrate 33.5, Fiber 4.4, Sugar 14.8, Protein 3.6
BLUEBERRY POUND CAKE
Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.
Provided by dcbeck46
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
- Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
- In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
- Pour batter into the prepared pan.
- Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 48.8 g, Cholesterol 80.8 mg, Fat 14.5 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 205.3 mg, Sugar 30.1 g
EASY CHOCOLATE CHIP POUND CAKE
This cake is very easy, very rich, and very good! You may substitute vanilla pudding for a less chocolaty cake, or substitute semi-sweet chocolate chips for a more intense chocolate flavor.
Provided by prissycat
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h10m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
- Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 48.3 g, Cholesterol 62.5 mg, Fat 22.9 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 5.8 g, Sodium 387.5 mg, Sugar 32.7 g
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CHOCOLATE BERRY CAKE | ANA'S BAKING CHRONICLES
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4.7/5 (32)Total Time 3 hrs 25 minsCategory DessertCalories 725 per serving
- Preheat your fan oven to 160°C (325°F) or 175°C if you're not using a fan oven. Grease and line with parchment paper three 6" round cake tins. Alternatively, you can use two 8" cake tins.
- Cook frozen fruits with sugar over a medium-high heat until it reaches boiling. Turn the heat down and let it simmer for approx. 15 minutes or until it thickens. It's better to be thicker than looser, the plan is to lose a lot of water content and have concentrated flavour.
- In a small saucepan (I always use heavy-bottomed one to prevent burning) combine flour, sugar, salt and milk. Cook over medium-high heat, stirring constantly with a whisk until it thickens. This can take about 15 minutes. The moment you realize it's thicker, cook for another 3-4 minutes.
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4.9/5 (15)Category DessertCuisine AmericanTotal Time 1 hr 15 mins
- Preheat the oven to 325°F. Generously coat a 10 – 12 cup bundt pan with baking spray. Set aside.
- In a medium bowl, dissolve the coffee granules into the hot water. When dissolved, stir in the buttermilk. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 5 minutes until light and fluffy.
- Add in the eggs one at a time, mixing until combined, scraping the sides of the bowl as necessary. Add in the vanilla, salt, baking powder, and cocoa powder and mix until combined and smooth.
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