Lisas Chocolate Pound Cake Recipes

LISA'S CHOCOLATE CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
• Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
• Bake for 1 hour. Allow to cool.

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.

GINA'S CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Butter a 10-inch Bundt pan and dust with cocoa powder.
• In a large bowl of a stand mixer, add the butter and the sugar. Using the paddle attachment, cream together until light and fluffy and the volume has increased. Add the eggs and egg yolk, 1 at a time, beating after each addition.
• In another mixing bowl, whisk together the flour, cocoa powder, the salt, and baking powder.
• Add the dry ingredients alternatively with the buttermilk to the butter and egg mixture ending with the flour. Stir in the vanilla and pour the batter into the prepared Bundt pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cool on a wire rack before turning out onto a serving plate and slicing.
• Add the chocolate to a medium-sized bowl. In a small saucepan over low heat, add the cream and bring to a low simmer. Pour the cream over the chocolate and add the corn syrup. Once the chocolate melts, whisk together to combine. Drizzle over the cake and serve.

LISA'S CHOCOLATE POUND CAKE

Steps:

• Cream butter, shortening, and sugar. Beat until light and fluffy. Add eggs one at a time, beating after each. Sift dry ingredients. Add alternately with milk, beating constantly. Add vanilla.
• Pour batter into greased and floured tube pan.
• Bake at 300°F for 1 hour and 25 minutes. When cool, cover with icing.

CHOCOLATE POUND CAKE

Steps:

• Mix flour, cocoa, baking powder and salt in one bowl.
• In another bowl, beat butter until fluffy, gradually adding in the sugar.
• Beat in eggs, one at a time.
• Alternate between adding in the flour mixture and the milk, beginning with the flour.
• Blend in the grated chocolate and vanilla extract.
• Pour into greased and floured tube pan. Bake in preheated 350 degrees for 1 hour and 15 minutes, or until cake tests done. Cool cake in pan for 10 minutes, inverting the pan onto a rack (or a glass coke bottle). Before serving, dust with confectioner's sugar. Can garnish with berries and mint sprigs.

CHOCOLATE POUND CAKE

Steps:

• Preheat to 375°F.
• Mix all the ingredients in a mixing bowl with a hand mixer.
• Pour into a greased Bundt pan.
• Bake for 45-55 minutes. Cake is ready when a toothpick inserted comes out clean.
• Cool for at least 20 minutes and turn out onto plate. Cut and serve. Saves great; just reheat in the microwave for best taste.