Milk Chocolate Pound Cake Circa 1950 Recipes

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.

MILK CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 12 cup bundt pan or a tube pan with non-stick spray containing flour (Baker's Joy or Crisco with flour)
• Break milk chocolate bars into pieces.
• Chop chocolate pieces into small bits - some may be large.
• Combine cake mix, pudding mix, sour cream, oil, eggs, and vanilla in a large bowl.
• Beat with mixer on low speed for 1 minute. Fold in chocolate bits.
• Pour batter into prepared pan.
• Smooth out with spatula.
• Bake in pre-heated 350 degree oven for 55 to 60 minutes or until cake is lightly browned and cake springs back when lightly pressed. Allow cake to cool 20 minutes.
• Place cake on a serving platter and sift powdered sugar over the top.

MILK CHOCOLATE POUND CAKE

Steps:

• Beat butter at medium speed with an electric mixer for 2 minutes or until creamy.
• Gradually add sugar and beat 5 to 7 minutes. Add eggs 1 at a time, beating after each addition just until yellow disappears. Add melted candy bars, stirring until well combined.
• Mix flour, baking soda, and salt; add to the butter mixture alternately with the buttermilk beginning and ending with the flour. Mix at low speed after each addition just until blended. Stir in pecans, chocolate syrup, and vanilla.
• Pour batter into a greased and floured 10-inch tube pan or 12-cup bundt pan.
• Bake at 325°F for 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean. Cool pan on a wire rack for 10 to 15 minutes; remove from pan and cool completely on wire rack.
• Sprinkle with powdered sugar.

MILK CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a loaf pan and set aside.
• Cream butter and sugar until light and fluffy. Melt German chocolate squares, add milk and stir until mixed. Add to creamed mixture and mix well. Stir in salt and vanilla.
• Add one cup of the flour and stir in with a spatula. Add eggs one at a time, beating after each addition. Add remaining flour a little at a time, stirring in with a spatula. Do not use a mixer.
• Once remaining flour is incorporated, use mixer for just a few seconds to make sure batter is mixed well. Do not over mix.
• Spread batter into prepared pan and bake for about 55 minutes to one hour or until toothpick inserted in center comes out clean. Cool in pan for about 15 to 20 minutes and remove from pan. Transfer to serving plate. Pour chocolate glaze over warm cake.
• FOR THE GLAZE: Melt butter in a saucepan. Remove from heat and stir in cocoa, milk and vanilla. Whisk in sugar. If mixture is too thick, you may add a little more milk. If too thin, you can add a small amount of additional confectioner's sugar. Pour over warm cake, spreading over the edges and down the sides. Enjoy!