Dusted Chocolate Pound Cake Recipes

CHOCOLATE POUND CAKE

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.

CHOCOLATE POUND CAKE

Steps:

• Cream butter and shortening together in large bowl.
• Gradually add sugar.
• Add eggs, one at a time.
• Sift flour, salt, baking powder and cocoa together.
• Gradually add to butter and shortening mixture.
• Add milk and vanilla.
• Bake at 325 degrees for 1 hour and 25 minutes in greased and floured pans.
• Makes 2 loaves or 1 tube pan.

DUSTED CHOCOLATE POUND CAKE

Steps:

• Heat oven to 325*; grease and flour bundt or tube pan.
• Sift flour, cocoa, salt and baking powder together.
• Beat shortening and butter together.
• Slowly add sugar and beat until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add flour mix and milk alternately to creamed mixture, beginning and ending with flour.
• Add vanilla, mix well.
• Pour into pan, place on center rack and bake 1-1/2 to 2 hours.
• Check with wooden pick after 1-1/2 hours to see if it needs more time.

BASIC CHOCOLATE POUND CAKE

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.

MILK CHOCOLATE POUND CAKE, CIRCA 1950

Steps:

• Set oven rack in middle position. Heat oven to 325. Line bottom of three 7 inch cake pans with parchment paper and coat with vegetable spray. Dust with flour and tap out excess.
• To make cake, sift together flour and salt. Set aside. Cream butter and sugar in bowl of stand mixer fitted with paddle attachment til fluffy. Add eggs, one at a time, blending well after each addition. Add melted chocolate, chocolate syrup, and rum. Beat to mix. Add dry ingredients alternately with buttermilk. Fold in pecans. Put batter in prepared pans and bake for 45 minutes or til tester inserted into cake comes out dry. Cool in pans on wire rack for 15 minutes before turning out of pans.
• To make frosting, put powdered sugar and salt in bowl of stand mixer fitted with paddle attachment. Add butter and shortening and cream til fluffy. Add rum and water or milk and beat til mixed. Add melted chocolate and beat til fluffy. Thin with a little milk if needed to make a better spreading consistency.
• Put bottom layer of cake on cake round lined with four small pieces of wax paper to catch drips. Spread frosting over top of cake layer with offset spatula. Set middle cake layer in position and frost top. Top with top layer and frost top and sides. Store under a cake dome or loosely wrapped in wax paper in refrigerator. Makes 8 slices.
• Tip: Melt chocolate in a microwave at 10 second intervals or in a double boiler. Cake can also be baked in a 10 inch by 4.25 inch tube pan for 60 minutes and dusted with powdered sugar.

BEST CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
• Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
• In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.