Chocolate Pound Cake Ii Food

CHOCOLATE POUND CAKE

Steps:

• Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
• Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together in a bowl and set aside.
• In a heavy-duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.
• Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.
• Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.
• Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
• Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.
• For the glaze: Put all the ingredients in a microwave-safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired.

CHOCOLATE POUND CAKE II

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.

EASY CHOCOLATE POUND CAKE

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.

CHOCOLATE POUND CAKE

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.

DOUBLE-CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.
• Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
• To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

CHOCOLATE POUND CAKE

Steps:

• Place butter, sugar and vanilla essence in a bowl and beat until light and fluffy. Gradually beat in the eggs.
• Sift together the flours and cocoa powder. Fold the flour mixture and the milk, alternately, into the butter mixture.
• Pour the mixture into a greased and lined 22cm square cake tin and bake for 55 minutes or until the cake is cooked when tested with a skewer at oven temperatures 190C, 375f, gas 5.Stand the cake in the tin for 10 minutes before turning onto a wire rack to cool.

CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together the flour, sugar, cocoa, baking powder, and baking soda. Add the oil, milk, eggs, and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared pan.
• Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

LITTLE CHOCOLATE POUND CAKE FOR TWO

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like.
• When doubled it works nicely with either a 6 cup Bundt pan, 5 inch spring form pan, 4 mini Bundt pans or 7x4x3 loaf pan.
• Whisk together all of the flour, cocoa powder and sugar in small mixing bowl.
• In another small bowl, whisk together sour cream and baking soda. Add egg and vanilla extract; gently whisk to combine.
• Add the butter and 1/2 of the sour cream mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
• Add remaining sour cream mixture and beat on medium until well blended, 30 seconds. Do not over mix or you'll ruin the texture. Pour into prepared pan or pans.
• Bake until well browned and toothpick inserted in center comes out clean, about 25 to 30 minutes for the petit loaf pan. When recipe is doubled, bake 40 minutes in the small loaf pan.
• Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center. Cool in pan 10 minutes on rack. Remove from pan and cool completely.