How To make Judy's Chocolate Pound Cake

Delicious Old Fashioned Homemade Chocolate Cake Recipe | Best Cake Ever!!!

#oldfashionedchocolatecakerecipe #chocolatecake
My 84 year old mother and I are demonstrating how to bake a delicious chocolate cake from scratch. If you want to bake a cake like mom or grandma made then watch this video. Please don't forget to subscribe before you leave today and hit the notification bell so that you are notified when I upload videos, I would love to have you as a part of my you tube family.

Recipe for cake
3 cups granulated sugar
3 cups cake flour
3 sticks butter (softened)
7 jumbo eggs or 8 large eggs
8 oz cream cheese
1 1/2 tsp vanilla flavoring
1tblsp Superior Vanilla Nut flavoring see link below. Or if you prefer, you can use lemon extract

Recipe for chocolate icing
1 cup of Hersheys Cocoa
2-3 cups confectioners sugar
1tsp Vanilla extract
1 stick melted butter

Superior Flavors:


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2 IN 1 FLAVOR OVERLOAD PUTO CAKE RECIPE

PAN USED: 10 INCH IN DIAMETER ROUND CAKE PAN
STEAMING TIME: 30-35 MINUTES AT MEDIUM LOW HEAT

INGREDIENTS
6 EGG WHITES
1/2 CUP SUGAR

1 CUP MILK
1/4 CUP SUGAR
1/2 TSP. SALT
1 AND 1/2 CUPS CAKE FLOUR
1 TSP. BAKING POWDER

ADD 2 TSP. UBE FLAVORING FOR HALF OF THE BATTER

TOPPINGS
CHEESE
SALTED EGG

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OLD SCHOOL PINEAPPLE ???? POUND CAKE ???? (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)

This is another all time favorite pound cake that i enjoy making and eating
its not only easy to make its so so moist
the pineapple adds to the richness and moistness of this cake

RECIPE:
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Eggs (Room Temperature)
3 Cups Cake Flour
1/2 Tsp Baking Powder(add to flour when mixing)
1 Cup Milk (Room Temperature)
1 Can of Crushed Pineapples (DRAINED)(large can )
1 Tsp PINEAPPLE OR ORANGE Flavoring

Cream butter and sugar together until completely incorporated (about 10 minutes)
slowly add eggs one at a time until smooth
add flavoring,
add milk and flour alternating
start with flour and end with flour
mix until just smooth(dont over mix)
fold in pineapple and mix in
pour in greased tube cake pan and cook
325 degrees for 1 hour 15 minutes
check cake after 45 minutes to assure its not over cooking
every oven is different
cake is done when tooth pick comes out clean after inserted in middle of cake

FOR CREAM CHEESE GLAZE
2 cups Powdered Sugar
2 oz Cream Cheese
1 tsp pineapple or orange extract
Pineapple Juice or milk as needed (about 3 tablespoons)

mix cream cheese until smooth
add sugar and mix together
add flavor and juice little at a time until the glaze is smooth
pour over slightly cool/warm cake
ENJOY


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Swan’s 1-2-3-4 Cake ????

Hi ???????? Friends, I’m Back and here’s another Amazing Cake Recipe for You. Everyone should know how to make a Homemade White Cake and you can NEVER go wrong with Swan’s 1-2-3-4 Cake. Enjoy! ????

Ingredients
2 sticks unsalted butter, (softened)
3 cups sifted Swans Down Cake Flour
2 cups granulated sugar
4 eggs
1 cup milk, whole or low fat
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
PREHEAT oven to 350°F.
BUTTER and lightly flour 3 (9-inch) layer pans.
SIFT flour and then spoon 3 cups of the flour into large measuring cup.
CREAM butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already-sifted cake flour with baking powder and salt.
Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternating with milk and flavorings, blending after each addition until smooth. (Do not over beat as this will yield a dry cake.)
POUR into prepared pans.
BAKE for 20 to 25 minutes or until tester inserted into cake comes out clean.
COOL in pans for 10 minutes, then remove from pans and finish cooling on racks.

Hershey’s Perfectly Chocolate Chocolate Frosting

INGREDIENTS
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
DIRECTIONS

1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beat to spreading consistency.
2. Add small amounts of additional milk, if needed.
Stir in vanilla. About 2 cups frosting.

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Judy Pound Cakes (3) 20 oz. Southern Pound Cakes on QVC

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OLD SCHOOL VANILLA CAKE WITH CHOCOLATE FROSTING (OLD SCHOOL FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)

RECIPE FOR THE CAKE:
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ½ cup granulated sugar
1 cup unsalted butter 2 sticks, softened, do not melt
2 eggs room temperature
2 yolks room temperature
2 teaspoons vanilla extract
1 teaspoon butter flavoring optional
1 cup buttermilk room temperature

Instructions
Preheat oven to 325 F.
Line the bottom of two, round 9-inch cake pans with a parchment paper circle. Grease and lightly flour the pans. Set aside.
In a medium-size bowl, sift together flour baking powder, baking soda, and salt. Set aside.
In a large bowl cream together sugar and butter.
Mix in eggs and yolks, one at a time, mixing after each egg.
Mix in vanilla extract and butter flavoring.
Add the dry ingredients into the wet ingredients, alternating with the buttermilk.
Mix until batter is fluffy, being sure to scrape down the sides of the bowl. (batter will be thick)
Let batter rest for 5 minutes.
Pour batter evenly into prepared pans and use an offset spatula to spread into an even layer.
Bake for 30-35 minutes (may need a tad bit longer) or until golden around the edges and moist crumbs cling to a toothpick inserted into the center.

Place on a cooling rack until pans are warm enough to touch and then carefully remove cake from pans and allow to cool completely.

RECIPE FOR CHOCOLATE FROSTING:
3/4 cup unsalted butter softened (do not melt)
3 cups powdered sugar sifted
1 cup unsweetened cocoa powder (sifted)
1/3 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon natural butter flavoring
pinch salt

Instructions
In a large bowl mix together butter, powdered sugar, and unsweetened cocoa powder. (mixture will be very grainy)
Mix in milk, vanilla extract, butter flavoring and salt, until creamy.
Notes
This frosting is thick but gets softer when stirred before spreading. If you prefer it thinner, add more milk but only a drop at a time. A little milk goes a long way.
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MY MAILING ADDRESS IS:
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB # 142
KATY,TEXAS 77494

EMAIL ME : CHEFJEFF@OLDSCHOOLSOULFOOD.COM

FOR CASH DONATIONS:
paypal.me/oldschoolsoulfood
cash.app/$wacjeff

#oldschoolsoulfood
#oldschoolchocolatecake
#helpsomebodyoldschoolsoulfood