This cake is for the chocolate lover in your life. I have made this pound cake time and again and it comes out perfect. It’s so easy because there’s no layering required. Just one pan yields enough cake for 12 or more and the icing is simple too. You will experience a mouthful of chocolate delight in every bite. This recipe also calls for real butter and cocoa. Yum! Make a day ahead and you will have one less item off your dinner list. Check out my step by step directions on my YouTube videos here:

Enjoy,

MJ

Cell phone pics europe 2014 585

Yields 12-15 slices

Chocolate Pound Cake

20 minPrep Time

1 hr, 15 Cook Time

1 hr, 35 Total Time

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Ingredients

  • 3 cups sifted flour
  • 3 cups sugar
  • 3 sticks butter
  • 5 large eggs
  • 1/2 cup Hersey’s Cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup milk ( I used 2%)
  • 1 teaspoon vanilla
  • Icing
  • 1 cup sugar
  • 1/2 stick butter
  • 1/3 cup evaporated milk
  • 1/2 cup semi sweet chocolate morsels
  • 1/2 teaspoon vanilla
  • Mix first three ingredients in a pot until it comes to a boil. Add the remaining ingredients and whisk until smooth and creamy. Drizzle over cake. Make sure you have a pan under cake to catch over flow of icing.

Instructions

  1. Make sure all ingredients are at room temp. Preheat oven 325 degrees. Cream, butter and sugar. Add eggs one at a time beating in between. Sift dry ingredients together (salt, flour, baking powder, cocoa) Add flour mixture and milk alternating between each. Beginning and ending with flour. Spoon, batter into a greased and floured bundt pan. This makes a large cake and you will need to put a pan in your oven to catch any overflow of batter. If you have a large bundt pan or a tube pan that does not separate use it. I only have a regular size pan. Bake for 1 hour and 20 minutes or until wooden stick comes out clean.
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