CHOCOLATE CROWN CAKE
Time 1h10m
Yield 8 - 8 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees F. Grease and flour Bundt Pan. In large bowl, mix sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add all remaining ingredients except chocolate syrup and baking soda; mix well. Spoon 1/4 of batter into small bowl. Stir in chocolate syrup and baking soda; mix well. Pour chocolate batter into prepared pan. Spoon white batter over chocolate batter. Bake at 325 degrees F for 35-40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. 8 servings.
CHOCOLATE CROWN POUND CAKE
Utterly elegant for any occasion. This is especially pretty if you have a crown looking bundt pan but, of course, any bundt will do perfectly well.
Provided by Annacia
Categories Dessert
Time 53m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F
- Grease and flour 12-cup bundt pan.
- In large bowl, combine all cake ingredients at low speed until moistened, beat 2 minutes at medium speed.
- Pour batter into greased and floured pan.
- Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
- Cool in pan 25 minutes; invert onto serving plate.
- Cool completely.
- Heat white baking chips over very low heat with 1 tablespoon oil until chips are melted; stir until smooth, cool slightly.
- In another saucepan over low heat, heat chocolate chips with 1 teaspoon oil until chips are melted; stir until smooth, cool slightly.
- Drizzle cake with white chocolate, then with dark chocolate.
CHOCOLATE POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
- Sift the flour, baking powder, salt and cocoa together. Set aside.
- With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
- Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
- Slice the cake and serve topped with a scoop of vanilla ice cream.
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 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
BASIC CHOCOLATE POUND CAKE
This chocolate pound cake is one of my favorite cakes to bake. A friend of mine gave me this recipe years ago. Somehow it just gets better each time you bake it! -Doris Fletcher, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 429 calories, Fat 20g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 160mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
DECADENT CHOCOLATE BROWN SUGAR POUND CAKE
Make this cake for when you want to enjoy a fine flavoured textured cake thats worth the time to make. This is not your gooey heavy extreme chocolate taste, think of it as a red velvet cake with more chocolate, a very nice cake for dainty bites, not huge mouthfuls. The cake can easily be sliced in layers and filled. Do keep an eye on the last 20-30 minutes of baking, as the edges might get dry, I tented the top loosely with foil the last 30 minutes of baking. Cake flour and chocolate extract is a must with this cake. I have made this moist dense cake on many special occasions, it is one cake that rates high on my list. Just a word of advise, if you are baking the cake in a dark metal cake pan, then lower the oven temperature to 325°F. This cake freezes well, and for some strange reason is even better after freezing, I think it must be the amount of brown sugar, so you might want to consider making this ahead, freezing and glazing it before serving. Of coarse your favorite glaze recipe can be used for this cake or use my chocolate glaze recipe #139987 for this.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h40m
Yield 1 bundt cake
Number Of Ingredients 12
Steps:
- Do not preheat the oven.
- Butter and then flour a 12-cup bundt pan and shake out any excess flour.
- In a small bowl sift together cake flour cocoa powder and salt.
- In another small bowl stir together the baking soda and sour cream.
- In a large bowl with a heavy-duty electric mixer (I use my Kitchen Aid mixer) beat together 1 cup plus 2 tablespoons butter and both sugars (3 cups in all) until light and fluffy for a minimum of 10 minutes (no less than 10 minutes, this is important!).
- Beat in extracts and eggs one at a time, beating well after each addition.
- With mixer at low speed, add in flour mixture and sour cream mixture alternately in batches, beating just until combined.
- Pour the batter into bundt pan and put it in the middle of a COLD oven.
- Set oven to 350°F (if using a dark metal pan set oven to 325 degrees).
- Bake for 1 hour and 25 minutes, or until cake tests done (I loosely tented with foil the last 25 minutes of baking).
- Cool cake in pan on a rack for 15 minutes, then turn out on a rack to cool completely.
Nutrition Facts : Calories 6445.2, Fat 296.7, SaturatedFat 176.1, Cholesterol 1919.3, Sodium 3639.2, Carbohydrate 909.5, Fiber 26.6, Sugar 622.7, Protein 85.1
CHOCOLATE POUND CAKE
This chocolate pound cake recipe is courtesy of Emily Luchetti and should be used in herChocolate Caramel Bread Pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch bundt pan.
- Sift together flour, cocoa powder, and baking powder onto a piece of parchment paper or into a bowl. Add salt and set aside. In a small bowl or measuring cup, stir together milk, lemon juice, vanilla, and 2 tablespoons water; set aside.
- Combine butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add flour mixture in 3 additions, alternating with the milk mixture and ending with the flour mixture, mixing well after each addition. Pour into prepared pan.
- Bake until a cake tester inserted into the center comes out clean, about 50 minutes. Let cool to room temperature.
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
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