How To make Chocolate Pound Cake with Fudge Frosting Sl
1 c Butter
softened
1/2 c Shortening
3 c Sugar
5 ea Eggs
3 c Sifted cake flour
1/4 ts Baking powder
1/2 c Cocoa
1 1/4 c Milk
1 t Vanilla extract
:
FUDGE FROSTING----- 2 c Sugar
1/4 c Cocoa
1/4 ts Salt
2/3 c Milk
1/2 c Shortening
1 t Vanilla extract
The Chocolate Pound Cake: Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and cocoa; stir well. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Spread Fudge Frosting on top and sides of cake. Fudge Frosting: Combine all ingredients except vanilla in a heavy saucepan. Bring to a boil, stirring constantly; boil 2 minutes, stirring constantly. Remove from heat; pour into a small mixing bowl, and add vanilla. Beat at cups. Mrs. James L. Twilley of Georgia, in December, 1987 "Southern Living" Typos by Jeff Pruett.
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Chocolate Cake - Episode 1 - Reveena's Kitchen
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Hummingbird Bundt Cake | Southern Living
Hummingbird Cake is a dessert that bonds Southerners across the region. When the recipe was first submitted to Southern Living back in the 1970s by Mrs. L. H. Wiggins, it was layers of soft, banana-and-pineapple spiced cake, with a healthy dose of cream cheese frosting and a sprinkling of pecan halves. Through the years, as the cake has gained popularity below the Mason-Dixon, we've adapted the recipes for all sorts of occasions (we've even got a milkshake!). Although we wish there was always time to frost a three-layer cake, sometimes time doesn't allow it. So, for these occasions, our test kitchen came up with a Bundt cake. From pineapple to cream cheese, our Hummingbird Bundt Cake has the same ingredients as the original popular layer cake but simplified by baking in a Bundt pan. It's drizzled with a thick Cream Cheese Glaze and topped with toasted pecans, so you may not even miss the original recipe.
Get the recipe:
Ingredients:
CAKE BATTER
1 1/2 cups chopped pecans; 3 cups all-purpose flour; 2 cups sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 large eggs, beaten; 1 3/4 cups mashed ripe bananas (about 4 large); 1 (8-oz.) can crushed pineapple (do not drain); 3/4 cup canola oil; 1 1/2 teaspoons vanilla extract
GLAZE
4 ounces cream cheese, cubed and softened; 2 cups sifted powdered sugar; 1 teaspoon vanilla extract; 1-2 tablespoons milk
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Perfectly Pistachio Pound Cake with Cream Cheese Swirls
This tender pistachio pound cake is packed with pistachio flavor, tangy cream cheese swirls, and glazed with a sweet cream cheese topping.
Healthy Eggless Oats Chocolate Cake | NO Maida, NO Sugar, NO oil, NO Condensed Milk, NO Jaggery
As we know one can never get enough of chocolate cakes, I for one see myself keep going back to a nice decadent chocolate cake most of the times. Here I bring to you a version for the folks who are health freaks but want a indulge from time to time.
Ingredients:
1/2 cup dates
1 + 1/4 cup hot milk
1 banana
1/2 tsp vanilla
1/4 cup ghee
1/2 tsp vanilla extract
1/2 cup wheat flour
1/2 cup oat flour
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp cocoa powder
2 tbsp water
handful roughly chopped almonds and walnuts
2 tbsp chocolate chips
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