Milk Chocolate Pound Cake Circa 1950 Recipes

MILK CHOCOLATE POUND CAKE

Milk Chocolate Pound Cake image

Make and share this Milk Chocolate Pound Cake recipe from Food.com.

Provided by southern chef in lo

Categories Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 12

Ingredients

1 cup butter or 1 cup margarine, softened
1 1/2 cups sugar
4 large eggs
6 milk chocolate candy bars, melted (I like Hershey's)
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1/2 cup Hersheys Chocolate Syrup
2 teaspoons vanilla extract
powdered sugar (optional)

Steps:

Beat butter at medium speed with an electric mixer for 2 minutes or until creamy.
Gradually add sugar and beat 5 to 7 minutes. Add eggs 1 at a time, beating after each addition just until yellow disappears. Add melted candy bars, stirring until well combined.
Mix flour, baking soda, and salt; add to the butter mixture alternately with the buttermilk beginning and ending with the flour. Mix at low speed after each addition just until blended. Stir in pecans, chocolate syrup, and vanilla.
Pour batter into a greased and floured 10-inch tube pan or 12-cup bundt pan.
Bake at 325°F for 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean. Cool pan on a wire rack for 10 to 15 minutes; remove from pan and cool completely on wire rack.
Sprinkle with powdered sugar.

Nutrition Facts : Calories 6926.4, Fat 367.7, SaturatedFat 169.7, Cholesterol 1404.6, Sodium 2773.7, Carbohydrate 822.5, Fiber 31.8, Sugar 529.8, Protein 100.8

BEST CHOCOLATE POUND CAKE

Best Chocolate Pound Cake image

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

Ingredients

½ cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
1 ¼ cups milk
1 teaspoon vanilla extract
½ teaspoon almond extract

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

1950S CHOCOLATE MAYONNAISE CAKE RECIPE - (4.5/5)

1950s Chocolate Mayonnaise Cake Recipe - (4.5/5) image

Provided by á-48530

Number Of Ingredients 8

Ingredients

3/4 cup cocoa
3 teaspoons vanilla
3/4 teaspoon salt
1 1/2 cup sugar
1 1/2 cup mayonnaise
3 teaspoons baking soda
1 1/2 cup hot water
3 cups flour, sifted

Steps:

Preheat oven to 350 degrees F. Mix first 5 ingredients. In a separate large container, add the baking soda into hot water. Water will rise and fizz so be sure container is large. Slowly fold the soda water into the cake mixture and mix well. Add flour a little at a time while stirring, mix well but do not beat. Pour into a greased and floured 11x15 or 9x13 cake pan and bake about 30-35 minutes. Let cool and enjoy.

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