Milk Chocolate Pound Cake Circa 1950 Recipes
MILK CHOCOLATE POUND CAKE
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
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
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
1950S CHOCOLATE MAYONNAISE CAKE RECIPE - (4.5/5)
Provided by á-48530
Number Of Ingredients 8
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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- Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, grease and flour a 10-inch fluted tube pan; set aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
- Preheat oven to 325°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping sides of bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Stir in milk chocolate. Spoon batter into the prepared pan, spreading evenly.
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