Skip to main content

Chocolate Pound Cake

I love pound cake and I love to make variations of my grandmother's moist, tender, delicious recipe. I make the classic vanilla, spiced pumpkin, fresh strawberry, and even a cinnamon swirl. While every variation turns out amazing, thanks in part to the genius of the original recipe, this particular day beckoned for a rich chocolate version.
This recipe was used to make a wonderful bundt cake for a birthday celebration at work. The texture is moist, never dry, with a rich, almost chocolate bar taste. True decadence would be to top it with a thick ganache and enjoy with a hot cup of coffee.

1 Cup Vegetable Shortening
1 Stick Butter, Softened
3 Cups Sugar
5 Eggs
2 2/3 Cups All Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
2/3 Cups Cocoa Powder
1 Cups 2% Milk
2 teaspoons Vanilla
Yield: 1 Large Bundt or Loaves
Preheat Oven Temperature: 325 degrees
Bake Time: 1 hour

1. In a large bowl, cream shortening, butter, and sugar until light and fluffy.
2. While the sugar creams, combine the flour, baking powder, salt, and cocoa powder in a separate bowl. Set aside. Combine milk and vanilla in a measuring cup. Set aside.
3. Add the eggs, one at a time, to the butter/sugar mixture. Allow each addition to combine thoroughly before adding the next. Scrape down the bowl. 
4. Add the flour and milk alternately. Begin with a third of the flour mixture followed by half of the milk mixture, ending with flour. Allow each addition to mix completely before moving to the next. Scrape the bowl periodically.
5. Grease and flour the baking pan. Pour the batter into the pan and place in the preheated over for 1 hour or until a toothpick comes out clean.
6. Allow to sit on the counter for 5 minutes before turning out onto the serving dish. Be careful when removing from the pan as it will still be steaming hot.
7. Slice and enjoy!

Comments

Popular posts from this blog

Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided

Black-eyed Pea Croquettes

So it is well known that I make  Black Bean Burgers  all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot. 2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs,

BBQ Pork Cheese Fries

This recipe comes from one of our favorite indulgences at a local restaurant, BBQ Cheese Fries. When we were looking for a great alternative for using up some leftover pork, this is what happened. Sometimes the best ideas do come out of sheer necessity. Do not judge until you have tried! Serve them with a side of ketchup, sour cream, or extra barbecue sauce. Your taste buds will thank you! This recipe would also be great for parties and gatherings. 4 cups Frozen French Fries 2 cups Pulled Pork 3 Tablespoons Carolina Style BBQ Sauce 1 cup Shredded Cheddar Cheese 1. Prepare your fries as directed by the package but make sure to get them extra crispy. I used a deep fryer and cooked until golden brown. 2. While the fries are cooking, place the pork and sauce in a skillet over medium low heat and cover with a lid. Stir occasionally to prevent burning. Allow the meat to warm for 7-10 minutes. This step is necessary to remove extra moisture from th