Time 1h25m Yield 16 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners’ sugar.
Time 1h30m Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Time 1h5m Yield 14 servings. Number Of Ingredients 6 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.
Time 2h40m Yield 10 to 12 servings Number Of Ingredients 13 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.
Time 2h Yield 12 servings Number Of Ingredients 11 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.
Time 1h15m Yield 10-12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 325*F. Grease and flour a 10" fluted tube pan. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside. In another large bowl, using an electric mixer on high speed, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla. In 3 additions each, beat in the flour mixture and sour cream just until combined. Do not overmix. Pour batter into the prepared pan. Bake for 60-70 minutes, or until the center tests done. Cool 10 minutes in pan; invert onto a wire rack and cool completely.
Time 1h34m Yield 1 cake, 10 serving(s) Number Of Ingredients 11 Steps:
Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition. Dissolve coffee granules in hot water, combine with buttermilk, set aside. Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan. Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan. Cool completely before frosting, or sprinkling with confectioners’ sugar. NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!
Time 1h45m Yield Serves 10 Number Of Ingredients 0 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.
More about “easy chocolate pound cake recipes”
Time 1h10m Yield 14 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan. Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners’ sugar before cutting and serving.
