Ricks Chocolate Pound Cake Recipes

CHOCOLATE POUND CAKE I

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.

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.

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.

RICK'S CHOCOLATE POUND CAKE

Steps:

• 1. Cream shortening, butter and sugar until light and fluffy.
• 2. Add eggs one-at-a-time, beating after each one is added.
• 3. Sift together the flour and baking powder and add to wet ingredients alternating with the milk.
• 4. Add vanilla after flour is thoroughly mixed in as the alcohol in flavoring will lump flour.
• 5. Add the entire large can of chocolate syrup. Mix into other ingredients. Spend a little extra time on this final step to incorporate all the ingredients very well.
• 6. Put into large tube pan which has been greased and floured.
• 7. Bake at 325 degrees for 1 hour and 30 minutes.
• 8. Icing: 1 8 0z. pack of cream cheese, 1/2 cup butter, 1 teaspoon of vanilla, 4 tablespoons (or more) milk, 1 box of powered sugar, 1/2 cup cocoa. Mix all ingredients well. Ice cooled cake.

MEXICAN CHOCOLATE STREUSEL CAKE (PASTEL DE CHOCOLATE MEXICANO)

Steps:

• Preheat oven to 350°F Butter and flour a 13x9-inch pan. Set aside.
• Pulse half of the chocolate in a food processor until it is like coarse crumbs. Set aside.
• Streusel topping: Add the other half of the chocolate to the processor and pulse until coarse crumbs. Mix the egg yolk with the salt and stir to dissolve the salt. Add to the processor along with the 7 Tbsp butter and 1 cup flour. Pulse until thoroughly combined and crumbly, but not a paste. Set aside.
• Cake: Sift together the 1 3/4 cups flour and baking powder. With an electric mixer, on medium speed, combine cream cheese, 1 cup butter and sugar. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each one. Add the flour mixture and beat for 1 minute, until just mixed. Gently stir in the reserved chopped chocolate, making sure not to overmix.
• Scrape the batter into the prepared pan and crumble the streusel evenly over top, breaking up any large lumps.
• Bake 35-40 minutes or until a toothpick in the center comes out clean. Cool on a wire rack. Dust with powdered sugar before serving.

RICH CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350º F.
• Grease 10-inch Bundt pan.
• Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
• (The morsels may retain some of their original shape.).
• If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• Cool to room temperature.
• Combine flour, baking powder and salt in medium bowl.
• Beat sugar, butter and vanilla extract in large mixer bowl until creamy.
• Add eggs one at a time, beating well after each addition.
• Beat in melted chocolate.
• Gradually beat in flour mixture alternately with milk.
• Spoon into prepared Bundt pan.
• Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
• Cool in pan for 30 minutes.
• Invert cake onto wire rack to cool completely.
• MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag.
• Microwave at additional 10- to 15-second intervals, kneading until smooth.
• Cut a small hole in corner of bag; squeeze to drizzle over cake.