Trisha Yearwoods Chocolate Pound Cake Amended Recipe 45

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COLD OVEN POUNDCAKE



Cold Oven Poundcake image

Provided by Trisha Yearwood

Time 2h

Yield 10 servings

Number Of Ingredients 6

1 cup (2 sticks) butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
  • Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
  • Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

TRISHA YEARWOOD'S CHOCOLATE POUND CAKE (AMENDED) RECIPE - (4/5)



Trisha Yearwood's Chocolate Pound Cake (amended) Recipe - (4/5) image

Provided by MaryEllen

Number Of Ingredients 10

3 cups flour
1/2 t. Baking Powder
1/2 t. Salt
1/2 cup Cocoa
2 sticks (1 cup) Butter, room temperature
1/2 cup Vegetable Shortening
3 cups Sugar
5 large Eggs, room temperature
1 cup Milk (International Delight Amaretto Cafe coffee creamer)
2 t. Vanilla (Almond Extract)

Steps:

  • Preheat oven to 350F. Grease 10 inch tube pan Sift together flour, baking powder, salt and cocoa together. Set aside. With a stand mixer running, cream butter and shortening with sugar till fluffy. Add Eggs, one at a time, mixing well after each addition. Add flavoring. With the motor running, alternate, add flour mixture and milk, beginning and ending with flour. Pour batter into pan and bake 1 hour and 15 minutes, testing with a toothpick. The toothpick should have a bit of batter on it. Do NOT over bake. Cool 60 minutes then turn out to a rack to cool completely.

TRISHA YEARWOOD'S 6-LAYER CARROT CAKE



Trisha Yearwood's 6-Layer Carrot Cake image

I saw Trisha Yearwood prepare this on a daytime talk show last year, and then saw it again being prepared on the Live With Kelly show this morning. It looks so good that I really want to make it soon. I never thought of first cooking carrots before preparing a carrot cake, nor did I think to slice the layers. But it looks so scrumptious, so I will try to take the time to go that extra step. Prep time doesn't include the overnight refrigeration.

Provided by Northwestgal

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 17

3 cups granulated sugar
1 1/2 cups corn oil
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups walnuts (finely chopped)
1 1/2 cups grated coconut
1 1/2 cups pureed carrots (about 6 medium, boiled)
3/4 cup crushed pineapple (drained)
2 (8 ounce) packages cream cheese (room temperature)
3/4 cup butter (room temperature)
6 cups confectioners' sugar
2 teaspoons vanilla extract
2 cups walnuts (finely chopped)

Steps:

  • FOR THE CAKE: Preheat the oven to 350°F Grease the bottom of three 9-inch, round cake pans with cooking spray, line with circles of parchment paper, and grease the paper with cooking spray.
  • With an electric mixer, cream the sugar, oil, eggs and vanilla. Sift together flour, baking soda, cinnamon and salt. Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree and pineapple. Beat until smooth.
  • Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes at 350°F or until a toothpick inserted into the center comes out clean.
  • Cool the layers in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting. (Note: After the layers have cooled, cutting will be much easier if you wrap each cooled cake layer in plastic wrap and refrigerate overnight.).
  • CREAM CHEESE FROSTING: Combine the cream cheese and butter in an electric mixer and beat until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Add the vanilla.
  • Slice each cake layer horizontally in half using an electric knife. Ease a piece of parchment between the layers and lift off the top portion. Frost the bottom slice then add the next layer. Continue until the entire cake is frosted.
  • Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve.

Nutrition Facts : Calories 1352.7, Fat 82.8, SaturatedFat 26.9, Cholesterol 134.2, Sodium 771.8, Carbohydrate 147.3, Fiber 5.8, Sugar 114.9, Protein 13.9

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