Germanchocolatepoundcakesurprise Recipes

GERMAN CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 200°C.
• Line the bottom of two round cake pans with wax paper.
• Melt the chocolate squares until they are completely melted. Stir well.
• Mix flour, baking soda and salt; set aside.
• Beat margarine (butter) and sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add egg yolks, 1 at a time, beating well after each addition.
• Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
• Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter.
• Pour into prepared pans.
• Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between the cake and sides of the pan.
• Cool 15 minutes and remove from the pan. Remove wax paper. Cool completely on wire racks.
• Spread Coconut-Pecan Frosting between layers and over top of cake.

GERMAN CHOCOLATE POUND CAKE SURPRISE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 12 cup tube pan OR Bundt pan.
• Mix all ingredients (including the icing) in mixer at medium speed 2 minutes.
• Pour into prepared pan and bake 55 - 60 minutes.
• Remove from oven to wire rack and allow cooling for 10 minutes.
• Invert onto serving plate and dust with powdered sugar.

GERMAN CHOCOLATE POUND CAKE

Steps:

• Grease and flour a 10-inch tube pan. Line bottom of pan with waxed paper. Set aside.
• Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool.
• Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs and yolk, one at a time, beating well after each addition. Add chocolate, mixing well.
• Combine flour and next 4 ingredients; add flour mixture to chocolate mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into pan. Bake at 350°F for 1 hour and 5 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan, and let cool on a wire rack. Pour sweet chocolate glaze over top of cake, if using.
• For the glaze:.
• Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool.
• Beat egg white (at room temperature) at high speed of an electric mixer 1 minmute or until stiff peaks form. Gradually add powdered sugar, beating until stiff peaks form and sugar dissolves,(2 to 4 minutes).
• Fold chocolate mixture into egg whites. Add water, stirring until smooth.

SUGAR FREE & REDUCED CARBOHYDRATE CHOCOLATE POUND CAKE MIX

Steps:

• prepair mix by carefully measuring all mix ingredients and blending until uniform color is obtained. Package in a decorative food safe cello bag and tie closed with a pretty ribbon.
• Attach a card with the following directions: Preheat oven to 300oF. Butter a loaf pan carefully and dust with mix. Cream butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, beat until thoroughly blended. Add mix in ½ cup scoopfuls and fold then mix to incorporate. *add mix all at once and you could end up with a chocolate mushroom cloud of pound cake mix. Pour into prepared pan and bake approximately 90 minutes or until a toothpick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack. Dust lightly with powdered sugar and serve slices with fresh berries or other fruit and whipped cream or rich creamy yogurt. Best if eaten same day.