COCOA RIBBON POUND CAKE RECIPE - (4.1/5)
Provided by Chez_Alexander
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350F. 2. With electric mixer, beat butter and mascarpone together until smooth. Add sugar; beat until light and fluffy. Beat in eggs, one at a time. Mix in vanilla. With mixer on low, add 3/4 cup flour; mix until well combined. Add second 3/4 cup flour; mix until combined. 3. Measure 1 1/2 cups finished batter into a separate bowl; mix in cocoa until smooth, add milk and continue mixing until well incorporated. Set aside. 4. Coat a bundt pan with cooking spray; pour in 1/2 of remaining (white) batter. Top with cocoa batter, then top cocoa layer with remaining white batter. Use a knife to swirl cocoa ribbons in batter. 5. Bake until golden, 60-75 minutes. Cool 10 minutes in the pan and then turn out onto wire rack. Cool completely before slicing. Makes 16 servings.
CHOCOLATE POUND CAKE I
This was my mother's recipe. You may eat it as is or put a fudge frosting on it.
Provided by Suzanne Stull
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Cream together butter or margarine, shortening, and sugar. Add the eggs, vanilla, and salt mixing batter until light and creamy.
- Add 1cup flour and the baking powder to egg butter mixture. Stir until just combined. Then add 1/2 cup milk stirring until combined. Continue alternating flour and milk, ending with flour.
- Stir in cocoa and mix well. Place batter in a greased and floured tube pan that has been lined with greased and floured baking parchment paper.
- Bake in a preheated 300 degrees F (150 degrees C) oven for 1 hour 30 minutes.
- Cool cake in pan for 10 minutes. Then remove cake from its pan and let cool on a wire rack.
Nutrition Facts : Calories 504.8 calories, Carbohydrate 69.6 g, Cholesterol 102.9 mg, Fat 23.4 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 11.3 g, Sodium 186.7 mg, Sugar 44.1 g
COCOA CAKE
THIS CAKE is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. It's my favorite dessert to bring for potlucks, and there's never a piece left to take home! -Beulah Sak, Fairport, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 242 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
KENTUCKY BLUE RIBBON ALL-BUTTER POUND CAKE
This is the recipe my Grandmother would make every year during the holidays. I found the recipe tucked in her Bible when she passed, and it was written in her Grandmother's handwriting. It's been in my family for at least 7 generations, and in 2012, I won a Blue Ribbon at the Kentucky State fair by following her exact instructions. Tastes like pure love!
Provided by Taylor Piercefield
Categories Desserts Cakes Pound Cake Recipes
Time 1h50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour.
- Mix flour, baking powder, and salt together in a bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.
Nutrition Facts : Calories 551.9 calories, Carbohydrate 75.1 g, Cholesterol 140.1 mg, Fat 25.8 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 15.5 g, Sodium 339.1 mg, Sugar 51.2 g
COCOA AND CREAM CAKE
This is a cake that has been made for birthdays for over 50 years in my family. It is 3 layers of dense chocolate cake with a smooth velvety truffle like filling and whipped cream frosting. Sure to please and impress any chocolate lover!
Provided by Engrossed
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Cake:.
- Preheat oven to 350°F.
- In a medium bowl, sift cocoa into boiling hot water, mix well. Let cool completely. Can put in refrigerator to speed cooling.
- Meanwhile, grease and flour or line with parchment paper, three 9x1 1/2" layer cake pans.
- In a medium bowl, sift together flour, baking soda, salt and baking powder. Set aside.
- In a large bowl with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, scraping the sides of the bowl until light and fluffy, about 5 minutes.
- At lowest speed on mixer beat in alternately starting and ending with the flour mixture in fourths and cooled cocoa mixture in thirds. Scrape sides of bowl after each addition. Do not overbeat.
- Pour batter into prepared pans. Bake for 30 minutes or until surface springs back when gently pressed with fingertips.
- Cool in pans 10 minutes. Gently remove from pans and cool completely on wire racks.
- Chocolate Filling:.
- In a small bowl with an electric mixer, cream butter until smooth.
- Sift in powdered sugar and cocoa, add eggs, and beat until filling is fluffy and smooth.
- Refrigerate until needed and until firmer.
- Frosting:.
- In a medium bowl, combine cream, sifted powdered sugar and vanilla; beat with mixer on high speed until stiff and of spreading consistency.
- Refrigerate until needed.
- To assemble cake:.
- On a cake platter, place one layer of cake, top side up, spread with half of the filling.
- Invert second cake layer on top of first layer and filling, spread with remaining filling.
- Place the third cake layer top side up over the second layer and filling.
- Frost the top and sides of cake with frosting.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 611.4, Fat 37.2, SaturatedFat 22.7, Cholesterol 181.1, Sodium 401.4, Carbohydrate 67.7, Fiber 3.3, Sugar 44.5, Protein 7.2
COCA COLA CAKE
Provided by Food Network
Yield 15 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Combine flour and sugar in large bowl. In small saucepan, heat 1 cup butter, 3 tablespoons cocoa and 1 cup Coca-Cola. Bring to simmer and then pour over flour mixture. Stir well. Add buttermilk, eggs, baking soda and vanilla. Mix. Add marshmallows. Pour into 9x13 pan for 35 minutes.
- To make the frosting, in a saucepan combine 1/2 cup butter, 6 tablespoons Coca-Cola, and 3 tablespoons cocoa. Bring to a boil. Pour over bowl with powdered sugar. Beat well. Spread evenly over warm cake. Let cool. Serve.
CHOCOLATE POUND CAKE
This easy chocolate pound cake recipe is a chocolate dream! With a cream cheese swirl and chocolate chip topping, this is the best chocolate pound cake.
Provided by Laura | Tutti Dolci
Categories Dessert
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F and spray an 9 x 5-inch loaf pan with nonstick spray. Combine cream cheese, yogurt, sugar, and vanilla in a food processor and process until smooth.
- Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture. Fold in melted chocolate.
- Pour half the batter into prepared pan; tap pan sharply to reduce air bubbles. Dollop with cream cheese mixture and swirl layers together with a knife or wooden skewer. Top with remaining batter, smooth with an offset spatula, and tap pan sharply. Sprinkle the batter with chocolate chips.
- Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached and cake springs back to the touch. Cool in pan on a wire rack for 15 minutes; carefully remove cake from pan and cool completely on wire rack. Store leftovers in an airtight container in the refrigerator up to 3 days.
CHOCOLATE-COLA POUND CAKE
"This rich, delicious pound cake gets Southern flavor from pecans. This type of dessert is served at many Southern family reunions and potluck suppers," writes Lisa Varner of Charleston, South Carolina. "It's the perfect size for my husband and me."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with sour cream and cola. Beat just until combined. Fold in pecans., Coat a 7-in. tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 50-55 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., For icing, in a small bowl, combine the confectioners' sugar, cocoa and butter. Stir in enough cola to achieve desired consistency. Frost cake; sprinkle with pecans.
Nutrition Facts : Calories 741 calories, Fat 39g fat (19g saturated fat), Cholesterol 180mg cholesterol, Sodium 317mg sodium, Carbohydrate 92g carbohydrate (64g sugars, Fiber 3g fiber), Protein 9g protein.
BLUE RIBBON POUND CAKE
Steps:
- Sift together the flour, baking powder, salt and nutmeg and set aside.
- Cream butter until very light and fluffy, then add sugar gradually, creaming all the while. Add the eggs, one at a time, beating after each addition just enough to mix.
- Combine the milk and the flavoring (lemon, vanilla or lemon and vanilla). Add the sifted dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
- Pour into a well-buttered-and-floured 10-inch tube pan, filling to within about 2 inches of the top. Bake in a 300 degree oven for about 1 hour and 20 minutes, or until cake just begins to pull from the sides of the pan and a finger pressed gently on the top of the cake leaves a print that vanishes slowly.
- Cool cake upright in the pan on a wire rack for 10 minutes, then turn out on the rack and cool to room temperature before cutting. Serve as is or garnish, if you like with a dusting of confectioners' sugar and a few red, ripe strawberries
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