???????? Million-Dollar Pound Cake Recipe ???? #poundcakerecipe #milliondollarpoundcake
❤️GET THE COOKBOOK: This million-dollar pound cake is a true classic! So velvety soft, and moist! It relies on steam and whipping to create that heavenly, melt-in-your-mouth texture.
This pound cake is incredible by itself but also goes great topped with fresh syrupy strawberries and whipped cream!
Enjoy!
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Chocolate Mayonnaise Cake Recipe Part 1 - Glen And Friends Cooking
In part 1 of our Chocolate Mayonnaise Cake Recipe saga - Glen makes a contemporary take on the classic chocolate mayonnaise cake recipe... So many people credit this cake to Hellmanns mayonnaise, and call it the Hellmann's mayonnaise cake. We'll be dissecting the myth around this chocolate mayo cake in future episodes of the old cookbook show.
Ingredients:
3 eggs
400 mL (1⅔) cups packed brown sugar
10 mL (2 tsp) vanilla extract
250 mL (1 cup) mayonnaise
500 mL (2 cups) all-purpose flour
150 mL (⅔ cup) unsweetened cocoa
5 mL (1 tsp) baking soda
2 mL (½ tsp) baking powder
1 ml (¼ tsp) salt
2 mL (½ tsp) chili powder, optional
2 mL (½ tsp) cinnamon, optional
250 mL (1 cup) buttermilk, or milk, or water
75 mL (1/3 cup) hot coffee
250 mL (1 cup) chocolate chips, optional)
Method:
Preheat oven to 180ºC (350°F).
Grease a 13x9” pan.
Beat eggs, sugar, and vanilla at medium-high speed, until mixture is light and fluffy.
Add mayonnaise, and beat at low speed until combined.
Whisk together flour, cocoa, baking soda, baking powder, salt, chili powder, and cinnamon.
Add flour mixture to egg mixture alternately with milk and coffee.
Pour batter into prepared pan.
Bake at 350° for 30 to 35 minutes or until a cake tester comes out clean.
Cool completely on a wire rack before frosting.
Spread Chocolate-Cream Cheese Frosting on cake.
Frosting:
Ingredients
1 (8-oz.) package cream cheese, softened
125 mL (½ cup) butter, softened
10 mL (2 tsp) vanilla extract
1 - 1Kg (32-oz.) package icing sugar
125 mL (½ cup) unsweetened cocoa
60 - 125 mL (¼ cup - ½ cup) 35% whipping cream
Method:
Beat butter, cream cheese, and vanilla until light and fluffy.
Whisk together ½ icing sugar and cocoa in a medium bowl; gradually add to butter mixture alternately with whipping cream.
Beat at low speed until blended after each addition.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
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Blast from the Past: How to Make Never-Fail Pound Cake Recipe From Scratch
How to Make Never-Fail Pound Cake Recipe From Scratch - This old fashioned pound cake recipe from Paula's grandmother is the ultimate in sweet Southern comfort food.
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Cream Cheese Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cream Cheese Pound Cake. Pound Cakes have been around for a long time. And I think the reason why they never go out of style, is that they're just a great tasting cake. This Cream Cheese Pound Cake is no exception. It has a lovely golden brown crust that is sweet and so wonderfully crisp on the day it's made. While the crust does soften with storage, it still maintains its excellent flavor.
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Million Dollar Pound Cake Recipe!
This is my grandmother-in-law's million dollar pound cake recipe. I hope one day I can make it as well as she does. In the meantime, I'll just have to practice until I get it right. :)
Ingredients
3 cups (588g) granulated sugar
1 cup (2 sticks) softened butter (I used salted butter but unsalted can also be used.)
1 cup butter flavored vegetable shortening
1 cup milk (room temperature)
6 large eggs (room temperature)
4 cups (480g) all purpose flour, sifted three times
2 tsp vanilla extract
1-2 tsp lemon extract
Directions
1. Preheat oven to 325.
2. Cream butter, shortening, and sugar together until the mixture is light and fluffy. This will take about 10 minutes. Make sure to stop the mixer and scrape down the sides every couple of minutes.
3. Add the vanilla and lemon extracts then beat on low for 30 seconds.
4. With the mixer on low, add eggs one at a time. Wait until each egg is completely mixed in before adding the next one.
5. Alternate adding the flour and milk, beginning and ending with flour. (I added 1/3 of the flour, then 1/2 of the milk and repeated until all of the flour and milk was used.) Mix on low speed in between each addition and be sure to scrape down the sides.
6. After all of the flour has been added, increase the mixer speed to medium and beat for about 1 minute.
7. Pour the batter into a greased 10 inch tube pan then bake for 70-90 minutes or until a wooden skewer inserted into the cake comes out clean.
8. Let the cake cool in the pan for about 10 minutes then remove from pan and allow it to cool on a wire rack.
The True Story of the Chocolate Mayonnaise Cake Part 3
The True Story of the Chocolate Mayonnaise Cake Part 3
This is a video about the 1945 version of the Mayonnaise Cake Recipe; but for many the Mayo Cake is mistakenly called the $100 dollar cake or even the $1000 dollar cake if your Mom was someone who exaggerated.
BUT - these are not the same cake. The confusion stems from both cakes being published for the very first time in a column by Cissy Gregg in the Louisville Courier -Journal March 6 1945. Two separate cake, two separate recipes, but one mangled half truth myth told over and over again and ultimately cut and pasted on untold blogs all over the internet. Cissy Gregg spent many years pulling her hair out trying to set the record straight... But once a myth is born, it's impossible to get humans to see and accept the truth. (as I'm sure will be born out in the comment section of this video)
Anyway - most of the stories around the origin of the mayonnaise cake can't be verified, and this is the first time I was able to find this version (now the most common version) of this cake in print. Last week we made the 1927 version ( ) which is a slightly different cake.
Many attribute this cake to the Great Depression (the 1927 version predates the Great Depression by a couple of years), or to wartime rationing.. but the 1945 version happens in the post-war years, and doesn't catch on until 1948 when the USA was in full post war boom.
1945 Mayonnaise Chocolate Cake
One cup sugar: two cups flour (and I used cake flour from habit, although nothing was mentioned about it in the directions passed on to me); three tablespoons cocoa: a pinch of salt; one teaspoon soda.
Sift together about three times or until the flour. etc. have so mingled themselves with each other they can never be separated again. When the sifting is done, make the last through the wires land in a mixing bowl.
Now add one teaspoon of vanilla; three fourths cup from out of the jar mayonnaise’, and one cup hot water.
Pour into a greased tube pan, or having nothing in the size in tube pans, do as I did and bake it in a square 10-inch cake pan or two 8-inch layer cake pans.
Bake in a 350-degree oven for about 22 to 30 minutes.
Frost with cocoa frosting or chocolate or some sort.
This cake bakes out very chocolate-y looking and is as light as frou-frou, and bears not the slightest suggestion of being born of mayonnaise.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: