Chocolate Pound Cake With Chocolate Pistachio Glaze |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 18 |
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Ingredients:
3 cups all-purpose flour |
1/2 cup unsweetened cocoa |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 1/4 cups granulated sugar |
3/4 cup butter, softened |
3 large eggs |
2 teaspoons vanilla |
1 1/4 cups nonfat milk |
nonstick cooking spray |
3/4 cup powdered sugar |
3 tablespoons unsweetened cocoa |
2 tablespoons nonfat milk |
1/2 teaspoon vanilla |
2 tablespoons pistachio nuts, chopped |
Directions:
1. Preheat oven to 325.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cocoa, baking powder, and salt in a small bowl, stirring with a whisk.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 teaspoons vanilla. Add flour mixture and 1 1/4 cups milk alternately to sugar mixture, beginning and ending with flour mixture.
4. Spoon batter into a 12 cup Bundt pan coated with cooking spray. Bake at 325 for 40 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
5. To prepare glaze, combine powdered sugar and 3 tablespoons milk and 1/2 teaspoon vanilla; stir with a whisk until smooth. Drizzle over cool cake; sprinkle with pistachios.
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