CHOCOLATE POUND CAKE WITH PEANUT BUTTER GLAZE
We've dressed up our Classic Pound Cake recipe with cocoa powder, which adds a rich, decadent flavor. A creamy, two-ingredient peanut butter glaze is the finishing touch for chocolate-peanut butter lovers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
- Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes.
CHOCOLATE CHIP PEANUT BUTTER POUND CAKE W/ PEANUT BUTTER GLAZE
Posted by Lori Lange. This is a dense pound cake; suggested to serve with coffee, tea or a large glass of milk!
Provided by AZPARZYCH
Categories Breakfast
Time 1h45m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
- Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
- Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
- Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.
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.
CHOCOLATE-GLAZED POUND CAKE
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 6 ounces chopped bittersweet chocolate with 1 stick cut-up butter and 1 tablespoon honey on 75 percent power until melted, about 2 minutes. Whisk until smooth. Place a loaf of pound cake on a rack and drizzle with the glaze.
CHOCOLATE CAKE WITH PEANUT BUTTER FILLING
I'm a chocoholic and my kids love peanut butter, so a sweet slice of this cake is a real treat for all of us. A boxed mix cuts down on preparation time for busy moms like me. -Fran Green, Linden, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions. Pour into a greased and floured 10-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping. , Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled., In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 345 calories, Fat 19g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 337mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 2g 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
CHOCOLATE-PEANUT BUTTER GLAZE
Make and share this Chocolate-Peanut Butter Glaze recipe from Food.com.
Provided by Roxanne J.R.
Categories Dessert
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup.
- Cook, whisking often, until the chocolate is melted and the mixture is smooth.
- Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Nutrition Facts : Calories 1133.5, Fat 104.5, SaturatedFat 58, Cholesterol 29.9, Sodium 234.4, Carbohydrate 77.4, Fiber 27, Sugar 12.3, Protein 29.9
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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