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| Chocolate pound cake by Lucy Mercer/A Cook and Her Books |
A homemade cake is a nice thing to have around the house during a long weekend, or perhaps you want to bake a gift for a friend. This chocolate pound cake fills the bill. It's not a death-by-chocolate type cake, just a pleasing cocoa taste and tender texture. With a bit of chocolate glaze, it makes a kid-pleasing birthday cake.
Chocolate Pound Cake
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 cup cocoa
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1. Preheat oven to 325. Grease a Bundt or tube pan with nonstick spray. In the bowl of an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating well after each addition.
2. In a separate bowl, stir together dry ingredients. Add to butter mixture alternately with the milk, beginning and ending with dry ingredients. Add vanilla.
3. Pour batter into a Bundt or tube pan and place in a 325 degree oven. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Cake is done when toothpick inserted in center is clean. Remove cake from oven and let cool on wire rack.
Look for more ideas for gifts from the kitchen like Orange Pecan Coconut Balls , Roasted Almonds and my never-the-same-way-twice Ranch Snack Mix on A Cook and Her Books. Looking for cookies? Try Scottish Shortbread and Macadamia Tassies.
Text and images copyright 2011, Lucy Mercer.
Look for more ideas for gifts from the kitchen like Orange Pecan Coconut Balls , Roasted Almonds and my never-the-same-way-twice Ranch Snack Mix on A Cook and Her Books. Looking for cookies? Try Scottish Shortbread and Macadamia Tassies.
Text and images copyright 2011, Lucy Mercer.
