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How To make Judy's Chocolate Pound Cake
2 Sticks butter
3 c Sugar
6 Large eggs
3 c All-purpose flour
1/2 ts Salt
1/2 ts Baking powder
1 pk German sweet chocolate
1/4 c Water
3/4 c Milk
1 ts Vanilla
1/2 ts Almond extract; opt.
Stir chocolate in 1/4 cup water over low heat until melted. Cool and set aside. Cream butter and sugar in large bowl of electri mixer. Add eggs, one at a time, creaming well after each egg. Add melted chocolate. In separate bowl, blend flour, baking powder and salt with a fork. Add flour mixture alternately with milk to creamed mixture in electric mixer. Blend well. Stir in flavorings. Pour into greased and floured Bundt or tube pan. Bake in 325 degree oven for one hour and fifteen minutes. Cool pan on cake rack for 20 minutes. Then loosen around with silver knife. Cool another 30 minutes before removing from cake pan. This cake really doesn't need a frosting, but you might want to dust on a little powdered sugar.
How To make Judy's Chocolate Pound Cake's Videos
Red Ribbon Chocolate Mousse Cake - Chocolate Pound Cake with Chocolate Mousse | Cooking with Kurt
Learn how to make a Red Ribbon-Style Chocolate Mousse Cake - it's a rich chocolate pound cake with a silky smooth chocolate mousse, topped with a delicate whipped cream frosting and chocolate chips. It's a delicious treat, with light and airy texture. Enjoy!
RECIPE:
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Equipment:
Electric Hand Mixer -
Glass Measuring Cup -
Jelly Roll Pan -
Parchment Paper -
9-inch Cake Ring -
Acetate Sheets -
Cake Stand with Dome -
Cake Decorating and Piping Tips -
Ingredients:
Chocolate Pound Cake:
1/2 cup unsweetened natural cocoa powder [50 g]
1/2 cup hot coffee [120 mL]
1.25 cups cake flour [140 g]
1 tsp baking powder [4 g]
1/2 tsp salt [3 g]
1 cup unsalted butter (room temperature) [227 g]
1.25 cups granulated sugar [250 g]
2 tsp vanilla extract [10 mL]
4 large eggs [200 g without shell]
Chocolate Mousse:
8 oz bittersweet chocolate [225 g]
6 tbsp of unsalted butter [85 g]
3 large eggs, separated [60 g yolk + 90 g whites]
1 tbsp brandy (optional) [15 mL]
1 cup very cold heavy cream [240 mL]
2 tbsp granulated sugar [25 g]
1/4 tsp salt [1.5 g]
Whipped cream:
4 oz cream cheese (cold) [113 g]
1/3 cup granulated sugar [67 g]
1 tsp vanilla extract [5 mL]
2 cups heavy cream (very cold) [480 mL]
Topping:
Handful of bittersweet chocolate chips
*Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
THE BEST Southern Pound Cake Recipe (All-Butter) Step-by-Step | My Grandmother's FAMOUS Recipe!
Get your copy of my new book, Make a Deposit here ➡️
Looking for THE BEST Southern Pound Cake Recipe? You've found it. This is a detailed step-by-step look at my grandmother's pound cake recipe. I spent many days in the kitchen with her during my childhood (and my adulthood) learning her recipes and this is the most iconic one. Everyone I've ever served this to has loved it, I'm so happy to honor my grandmother by sharing this recipe with you. I hope you love it!
RECIPE
3 cups sugar (this recipe also works with 2 cups sugar)
3 sticks butter (I use salted)
3 cups flour
1 cup milk (I use 2%)
6 eggs
3-4 tsp baking powder
1-2 tbsp lemon extract
1-2 tbsp vanilla extract
1 tsp salt
PRODUCTS
2 Piece Tube Pan -
1 Piece Tube Pan -
+ Sour Cream Pound Cake:
+ Cream Cheese Pound Cake:*
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Canon EOS M50 kit w/15-45mm lens:
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Editing Software: Final Cut Pro X
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Judy Pound Cakes (3) 20 oz. Southern Pound Cakes on QVC
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Chocolate Dump-It Cake
This chocolate cake recipe comes from Food52 co-founder Amanda Hesser's mom. From Amanda: My mother has many specialties, but her Chocolate Dump-It Cake is most beloved in my family. She kept this cake in the fridge, and it is sublime even when cold. SUBSCRIBE TO FOOD52 ►►
INGREDIENT LIST (Serves 10):
2 cups sugar
4 ounces unsweetened chocolate
1/4 pound unsalted butter (1 stick), plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1 1/2 cups Nestle’s semisweet chocolate chips
1 1/2 cups sour cream, at room temperature
FULL RECIPE HERE ►►
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Yellow Vanilla Cake/w Chocolate Frosting Cooking With Judy Caldwell
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Pineapple Pound Cake | Pineapple Flavored Cream Cheese Glaze | It's So Moist | #PoundCakeQueen????
Today I wanted to try making a Pineapple Pound Cake with a Pineapple flavored Cream Cheese Glaze.
#PoundCakeQueen #PineapplePoundCake
INGREDIENTS I USED:
Start in oven preheated to 325 degrees for 1 hour 15-20 mins.
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Eggs (Room Temperature)
3 Cups Cake Flour
1/2 Tsp Baking Powder
1 Cup Milk (Room Temperature)
1 Can of Crushed Pineapples (DRAINED)
1 dropper full of Pineapple Oil (or more)
1 Tsp Creme Bouquet Flavoring
FOR CREAM CHEESE GLAZE I USED:
Powdered Sugar
Cream Cheese
Pineapple Oil
Milk (Or Pineapple Juice)
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P.O. Box 11261
Winston-Salem, NC 27116
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