Paula Deens Chocolate Stawberry Cake Recipes

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PAULA DEEN'S STRAWBERRY POUND CAKE



Paula Deen's Strawberry Pound Cake image

From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit.

Provided by Anita Harris

Categories     Dessert

Time 1h5m

Yield 2 Cakes

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
5 large eggs
1/2 teaspoon strawberry extract
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sour cream
3/4 cup chopped fresh strawberries
1 cup powdered sugar
2 tablespoons milk
1 drop red food coloring

Steps:

  • Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
  • Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  • In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
  • Sweet Pink Glaze:.
  • 1 c powdered sugar.
  • 2 tbsps milk.
  • 1 drop red food coloring.
  • In a small bowl, combine all ingredients, stirring until smooth.

Nutrition Facts : Calories 2655.9, Fat 117.4, SaturatedFat 69.4, Cholesterol 741.1, Sodium 1629.5, Carbohydrate 374.9, Fiber 4.9, Sugar 264.1, Protein 33.2

THE BAG LADY'S FAVORITE CHOCOLATE POUND CAKE ( PAULA DEEN )



The Bag Lady's Favorite Chocolate Pound Cake ( Paula Deen ) image

Recipe from: The Lady & Sons Just Desserts "In the early days of The Bag Lady, this cake was definitely one of those foods on the top of my customers' love list. I made sure that I baked and served it at least once a week. I hope you love it too. This cake freezes very well and is a great treat to have on hand for unexpected or drop-in company. Die-hard chocoholics might want to just throw on their favorite chocolate icing." Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.

Provided by kiwidutch

Categories     Dessert

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cocoa
1 cup butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
  • Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
  • Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
  • Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.
  • Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done.
  • Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.

Nutrition Facts : Calories 426.6, Fat 20, SaturatedFat 9.7, Cholesterol 97.2, Sodium 243.6, Carbohydrate 57.3, Fiber 0.9, Sugar 38.5, Protein 5.3

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