Glazed Triple Chocolate Pound Cake Recipes

EASY CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

CHOCOLATE POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

TRIPLE CHOCOLATE POUND CAKE

Steps:

• CAKE: Preheat oven to 350*F.
• Grease and flour a 10" tube pan.
• With an electric mixer on low speed, cream together the butter and sugar.
• Add eggs, one at a time, blending well after each addition.
• Blend in vanilla.
• Scrape down sides of bowl; blend on high speed for 6 minutes, scraping bowl occasionally.
• Whisk together the flour, cocoa powder, baking powder, and salt.
• Mix in the flour mixture alternately with the milk, blending after each addition until the batter is smooth.
• Stir in the chocolate chips; pour batter into the prepared pan.
• Bake for 75-85 minutes, or until a toothpick tests done.
• Cool in pan for 20 minutes; invert onto a serving dish and cool completely.
• GLAZE: Combine the chocolate chips, shortening, and corn syrup in a saucepan over very low heat.
• Stir just until melted and smooth; cool slightly.
• Pour or spoon glaze over cake; let stand until glaze is set.

CHOCOLATE-GLAZED POUND CAKE

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.

TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.

CHOCOLATE POUND CAKE WITH CHOCOLATE GLAZE

Steps:

• FOR THE CAKE:.
• Cream shortening and butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, 1 at a time, beating after each addition.
• Sift flour, baking powder, salt, and cocoa together. Add to creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until blended after each addition. Stir in vanilla.
• Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes; remove from the pan, and cool completely on a wire rack.
• Spoon Chocolate Glaze over the top of the cake, allowing it to drizzle down the sides of the cake. Sprinkle top of cake with chopped pecans, if desired.
• FOR THE CHOCOLATE GLAZE:.
• Microwave the chocolate baking squares in a large glass bowl at high for 1 1/2 minutes, or until melted, stirring twice. Add sugar and water, beating at medium speed with an electric mixer until blended. Add egg, and beat until blended. Add egg yolk, and beat until mixture cools. Add butter, 1 tbsp at a time, beating until blended. Serve over cake.