How To make Chocolate Bar Poundcake
9 oz milk chocolate
1/2 cup chocolate syrup
1/2 cup butter
1/2 cup margarine
2 cups sugar
4 eggs
1 teaspoon vanilla
2 1/2 cups cake flour
1/2 teaspoon baking soda
1 cup buttermilk
1 powdered sugar
IN THE TOP OF A DOUBLE BOILER, MELT CHOCOLATE IN SYRUP, STIRRING OCCASIONALLY. COOL TO LUKE WARM. IN A LARGE BOWL CREAM BUTTER, MARGARINE, AND SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS, 1 AT A TIME, BEATING WELL AFTER EACH ADDITION. STIR IN VANILLA. SIFT TOGETHER FLOUR AND BAKING SODA, THEN ADD ALTERNATELY WITH BUTTERMILK TO CREAMED MIXTURE. BEAT WELL AFTER EACH ADDITION. WHIP CHOCOLATE MIXTURE WITH LARGE SPOON UNTIL SMOOTH. ADD CHOCOLATE TO CREAMED MIXTURE. POUR BATTER INTO GREASED AND FLOURED 10" ANGEL FOOD CAKE PAN. LET SIT FOR ONE HOUR AT ROOM TEMPERATURE FOR BETTER TEXTURE. BAKE AT 350 DEG F. FOR 1 HOUR. TEST WITH TOOTHPICK TO SEE IF DONE. COOL COMPLETELY. TURN OUT ONTO PLATE. SPRINKLE WITH POWDERED SUGAR.
How To make Chocolate Bar Poundcake's Videos
AN AWESOME EASTER DESSERT/OLD SCHOOL GERMAN CHOCOLATE POUND CAKE/FRIDAY NIGHT CAKE OF THE WEEK
This is a favorite of my friends and neighbors for Easter
OLD SCHOOL GERMAN CHOCOLATE POUND CAKE
3 Cups Cake Flour
3 Cups Sugar
3 Sticks Butter (Room Temperature)
5 Large Eggs (Room Temperature)
3/4 C Unsweetened Hershey's Cocoa Powder
1 C Buttermilk
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tablespoon Vanilla Extract
Cream butter and sugar for 6-7 minutes
Add eggs one at a time
combine (flour,cocoa powder and baking powder together)
Add to butter sugar and egg mixture alternating with buttermilk
Bake at 325 degrees for 110 minutes
CHOCOLATE GLAZE
Baker's German's Sweet Chocolate
Water (Start With About 1/4 C)
Butter
Powdered Sugar
Vanilla Extract
Pour water in pot and bring to a boil
Add chocolate until completely melted
Add all other ingredients heat until all incorporated
Let cool and drizzle over cake
TOASTED COCONUT & PECAN FROSTING
1 Can Evaporated Milk
1 Cup Dark Brown Sugar
1 Stick Butter
3 Large Egg Yolks
1/8 Tsp Salt
1 Tablespoon Vanilla
1.5-2 Cups Toasted Sweetened Coconut Flakes
1 Cup Toasted Pecans
Combine all ingredients in pot(besides coconut and pecans) simmer for 15 until thickened
Add coconut and pecans
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Triple Chocolate Pound Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 864
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German Chocolate Pound Cake
This is the pinnacle of my self-indulgence.
Here's the recipe:
The Cake
1 1/2 cups softened butter (3 sticks) Please use real butter - thanks.
3 cup sugar
5 large eggs
3/4 cup whole milk buttermilk
1/4 cup hot brewed coffee or water for melting chocolate
3 ounces Baker's German sweet chocolate melted
3 cups all-purpose flour, sifted before measuring
1/2 teaspoon baking soda
1 scant teaspoon salt
1 teaspoon vanilla extract
Bake in wax paper lined tube pan ( How to line tube pan
At 325 degrees for 1 hour and 20-30 minutes, check for doneness with toothpick.
Let cake cool in pan for about 15 minutes then remove cake and remove wax paper while it's still warm. Cover cake with plastic wrap or in cake holder to retain moisture, let it cool for about an hour.
Icing:
1 pound + more if needed of confectionary sugar
3 tablespoons brewed hot coffee (use to melt chocolate)
4 tablespoons melted butter
1 ounce Baker's German sweet chocolate
4 - 6 tablespoons whole milk buttermilk
dash of salt
Beat with electric mixer to spreading consistency
This cake will make 20-22 servings. The slices freeze very well.
Thank you so much for watching.
My website
Chocolate Chip Pound Cake Recipe | Moist and Delicious Chocolate Chip Tea Cake | Sanuz Tasty Recipes
Chocolate Chip Pound Cake Recipe
Pound cake with chocolate bars: a super tasty dessert idea that you have to try!
The kids are going to love this snack!
INGREDIENTS
3 eggs
50ml oil
salt
150g sugar
70ml milk
260g flour
10g baking powder
chocolate bars
DIRECTIONS
1. Beat the eggs, sugar, and a pinch of salt together. Add the oil and milk, and then gradually add the flour. Add the baking soda last.
2. Pour the batter into a loaf pan.
3. Cover some chocolate bars with flour and place them on top of the cake batter. Bake at 180°C for 35 minutes.
4. Dust with some powdered sugar and serve warm.
TIP
Covering the candy bars with flour is an easy way to keep them from melting and helps them keep their shape while the cake is baking. If you use candy bars that are not too heavy, the flour will help them stay at the top and not sink into the batter.
CHOCOLATE POUND CAKE RECIPE | SPONGY CHOCOLATE CAKE | WITHOUT OVEN | SOFT CHOCOLATE CAKE | N'Oven
#Chocolate_Cake #Pound_Cake #Spongy_Cake
CHOCOLATE POUND CAKE RECIPE | SPONGY CHOCOLATE CAKE | WITHOUT OVEN | SOFT CHOCOLATE CAKE | N'Oven
INGREDIENTS & PROCESS:
¼ CUP BUTTER
½ CUP POWDER SUGAR
BEAT
2 EGGS
BEAT UNTIL FLUFFY
1 TSPN VANILLA ESSENCE
½ CUP FLOUR
2 TBSP COCOA POWDER
½ TSPN BAKING POWDER
1/8 TSPN BAKING SODA
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