Ricks Chocolate Pound Cake Recipes

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CHOCOLATE POUND CAKE



Chocolate Pound Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 11

1 cup (2 sticks) butter, room temperature, plus more for greasing the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup vegetable shortening
3 cups sugar
5 large eggs, room temperature
1 cup milk
2 teaspoons vanilla extract
Vanilla ice cream, for serving

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.

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

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

SUPER RICH CHOCOLATE POUND CAKE



Super Rich Chocolate Pound Cake image

A relatively quick and easy cake, with a dynamite taste! During the school year (my husband and I are both teachers), things get a little hectic with grading exams, papers, and projects...plus my son Jake is starting pre-school in a few weeks...so I'm glad to have some fast, reliable goodies on hand that don't take too much time to make or require a lot of fuss. Try it once--you'll see;)

Provided by JamesDeansGirl

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 10

2 1/2 cups flour
3/4 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup sour cream, at room temperature

Steps:

  • Preheat oven to 325*F.
  • Grease and flour a 10" fluted tube pan.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
  • In another large bowl, using an electric mixer on high speed, cream the butter and sugar together until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Blend in the vanilla.
  • In 3 additions each, beat in the flour mixture and sour cream just until combined.
  • Do not overmix.
  • Pour batter into the prepared pan.
  • Bake for 60-70 minutes, or until the center tests done.
  • Cool 10 minutes in pan; invert onto a wire rack and cool completely.

Nutrition Facts : Calories 528.6, Fat 26.4, SaturatedFat 15.8, Cholesterol 143.5, Sodium 370.4, Carbohydrate 68.7, Fiber 3, Sugar 40.5, Protein 7.9

RICH CHOCOLATE POUND CAKE



Rich Chocolate Pound Cake image

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

Provided by divachef09

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 9

2 cups semi-sweet chocolate chips, divided
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups light brown sugar, packed
1 cup margarine, softened
1 tablespoon vanilla extract
4 large eggs, room temperature
1/2 cup milk

Steps:

  • Preheat oven to 350º F.
  • Grease 10-inch Bundt pan.
  • Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
  • (The morsels may retain some of their original shape.).
  • If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
  • Cool to room temperature.
  • Combine flour, baking powder and salt in medium bowl.
  • Beat sugar, butter and vanilla extract in large mixer bowl until creamy.
  • Add eggs one at a time, beating well after each addition.
  • Beat in melted chocolate.
  • Gradually beat in flour mixture alternately with milk.
  • Spoon into prepared Bundt pan.
  • Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
  • Cool in pan for 30 minutes.
  • Invert cake onto wire rack to cool completely.
  • MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag.
  • Microwave at additional 10- to 15-second intervals, kneading until smooth.
  • Cut a small hole in corner of bag; squeeze to drizzle over cake.

Nutrition Facts : Calories 417, Fat 19.4, SaturatedFat 6.3, Cholesterol 53.9, Sodium 308.5, Carbohydrate 58.8, Fiber 1.9, Sugar 38.2, Protein 5.2

CHOCOLATE POUND CAKE II



Chocolate Pound Cake II image

This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain.

Provided by m-ann

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 14

Number Of Ingredients 12

1 cup butter
½ cup shortening
3 cups white sugar
5 egg whites
5 egg yolks
4 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • Sift together flour, cocoa and salt. Set aside.
  • Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.
  • Add flour mixture alternately with milk. Add vanilla.
  • In a separate bowl, beat egg whites until stiff. Fold into cake batter.
  • Pour into a greased and floured tube pan. Sprinkle nuts on top.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.

Nutrition Facts : Calories 536.8 calories, Carbohydrate 66.5 g, Cholesterol 109.4 mg, Fat 28.5 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 11.6 g, Sodium 224.6 mg, Sugar 44.2 g

RICHEST EVER CHOCOLATE POUND CAKE



Richest Ever Chocolate Pound Cake image

The chocolate cake you'll get from this pound cake recipe with buttermilk and chocolate is dense, dark, and delicious.

Provided by Carol

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 10

4 eggs
1 cup butter, softened
2 cups white sugar
1 cup semisweet chocolate chips
½ cup hot water
1 cup buttermilk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt

Steps:

  • Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.
  • In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
  • Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 54.2 g, Cholesterol 88.7 mg, Fat 18.5 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11 g, Sodium 265.2 mg, Sugar 36.1 g

EASY CHOCOLATE POUND CAKE



Easy Chocolate Pound Cake image

-Cynthia Allen, Buffalo, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 6

1 package devil's food cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs
1-1/4 cups water
1/2 cup vegetable oil
3/4 cup vanilla frosting

Steps:

  • In a large bowl, combine the cake and pudding mixes, eggs, water and oil. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a microwave-safe bowl, microwave frosting on high for 10-15 seconds or until thin. Drizzle over cooled cake.

Nutrition Facts : Calories 337 calories, Fat 15g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 448mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

RICK'S CHOCOLATE POUND CAKE



Rick's Chocolate Pound Cake image

I named this after my husband because this is my husband's favorite chocolate dessert. He always lends a hand to help make it, which makes the task easier. It does take a few minutes to put all the ingredients together, but well worth the time! My mom always made great cakes by following the directions as posted in this recipe. Spend the extra time mixing the ingredients and use room temp butter, milk, eggs, etc. for the best cakes.

Provided by Robin Brown @brownrm

Categories     Cakes

Number Of Ingredients 9

1/2 pound(s) butter, room temperature (use real, unsalted)
1/2 cup(s) crisco
3 cup(s) sugar
5 - eggs, room temperature
3 cup(s) flour (before sifting)
1/2 teaspoon(s) baking powder
1 cup(s) milk (always use whole milk, let set to room temp.)
1 teaspoon(s) vanilla
1 pound(s) can of chocolate syrup

Steps:

  • Cream shortening, butter and sugar until light and fluffy.
  • Add eggs one-at-a-time, beating after each one is added.
  • Sift together the flour and baking powder and add to wet ingredients alternating with the milk.
  • Add vanilla after flour is thoroughly mixed in as the alcohol in flavoring will lump flour.
  • Add the entire large can of chocolate syrup. Mix into other ingredients. Spend a little extra time on this final step to incorporate all the ingredients very well.
  • Put into large tube pan which has been greased and floured.
  • Bake at 325 degrees for 1 hour and 30 minutes.
  • Icing: 1 8 0z. pack of cream cheese, 1/2 cup butter, 1 teaspoon of vanilla, 4 tablespoons (or more) milk, 1 box of powered sugar, 1/2 cup cocoa. Mix all ingredients well. Ice cooled cake.

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Top Asked Questions

How do I make the best pound cakes?
The trick to the best pound cakes is all in the baking. Just keep the oven door shut and keep an eye on the time. It doesn’t take much more than patience and a bundt pan to make a beautiful pound cake. I’ve put together some of my favorite recipes for flavorful pound cakes. Whether you’re craving chocolate or fruit, I have you covered!
What is the best way to make a chocolate cake?
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.
How to make a bundt pan cake?
Preheat the oven and prepare the bundt pan. Whisk together the flour, cocoa powder, baking powder, and salt. Beat the butter and sugar together. Add the eggs one at a time to the butter mixture before adding vanilla extract. Pour half of the flour mixture into the wet ingredients and mix. Mix in the sour cream. Stir in the remaining flour mixture.
How long does a pound cake last?
In an airtight container at room temperature, your chocolate pound cake should stay deliciously fresh for up to 2 days. In the same airtight container in the refrigerator, your pound cake should stay fresh for up to 4 days. While the slices are still tasty when cold, you can also let them reach room temperature on the kitchen counter before eating.

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