Wonderful Chocolate Pound Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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If you are making this cake to serve to guests you may want to add in 2-3 tablespoons of Grand Marnier, Irish Cream or chocolate flavored liqueur in place of the vanilla extract, I have even added in dark rum. This is wonderful served with whipped cream and sweetened shaved chocolate - you may also grate in a dark chocolate bar in place of the chocolate baking squares, just make certain to refrigerate or freeze slighty, it makes it easier to grate the chocolate. Ingredients:
3 cups all-purpose flour |
1/2 cup unsweetened cocoa powder |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 cup butter, softened (no subs please!) |
1/2 cup crisco shortening (butter flavor is best, but can use plain) |
3 cups sugar |
5 eggs |
1 1/4 cups half-and-half cream or 1 1/4 cups milk |
2 (1 ounce) grated unsweetened chocolate squares or 2 (1 ounce) semi-sweet chocolate baking squares |
2 1/2 teaspoons vanilla (or 2-3 tablespoons liqueur) |
Directions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease and flour a 10-inch tube pan.
4. In a small bowl, sift together flour, baking cocoa, baking powder and salt; set aside.
5. In a large bowl with a heavy-duty mixer, beat butter, shortening and sugar for 5-6 minutes (until no sugar granules remain, this is important!).
6. Add in vanilla (or liqueur if using) and eggs one at a time, beating well after each addition.
7. Turn mixer to low speed.
8. Add in flour mixture alternating with cream (ending with flour).
9. Add in grated chocolate; mix to combine.
10. Transfer batter to prepared baking pan.
11. Bake for around 75-80 minutes or until cake tests done with a toothpick inserted in the middle.
12. Let cool for 10 minutes.
13. Remove from pan and cool completely.
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