Chocolate Chip Amaretto Pound Cake Recipes

CHOCOLATE CHIP POUND CAKE

My mom has been making this chocolate chip cake recipe for 30 years. Topped with a chocolate glaze, it is absolutely divine, I once got up at 5 a.m. to bake a cake before work so the ladies in my office could enjoy it warm from the oven. They loved it! -Michelle Werts Brookville, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 15

Chocolate Chip Pound Cake image

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

Nutrition Facts : Calories 630 calories, Fat 30g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 393mg sodium, Carbohydrate 85g carbohydrate (55g sugars, Fiber 3g fiber), Protein 8g protein.

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
2 cups semisweet chocolate chips
GLAZE:
1/4 cup semisweet chocolate chips
2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

CHOCOLATE AMARETTO POUND CAKE

Dusted with confectioner's sugar, this appears to be a simple pound cake...however, in the mouth it is anything but simple! This cake is moist, dense, and very chocolatey-almondy-buttery..... just down right delicious!! I have been making this recipe for years and like to serve it with real whipped cream. This is another creation by Boston caterer, Ellen Helman, from The Uncommon Gourmet.

Provided by Acerast

Categories Dessert

Time 1h30m

Yield 1 bundt cake, 10 serving(s)

Number Of Ingredients 10

Chocolate Amaretto Pound Cake image

Steps:

Position an oven rack in the center of the oven.
Preheat the oven to 325°F
Grease a 10-inch bundt pan.
In the bowl of an electric mixer, cream the butter.
Gradually add the sugar, beating until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the Amaretto, beat to blend.
In a medium bowl, combine the flour, cocoa, salt, and baking powder.
Add the dry ingredients alternately with the buttermilk, mixing until evenly blended.
Pour batter into the prepared pan.
Bake for 1 hour and 15 to 20 minutes, until a tester inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes.
Remove the cake from the pan to a rack to cool completely.
Dust with confectioner's sugar.
Great with real whipped cream.

Nutrition Facts : Calories 627.6, Fat 31.3, SaturatedFat 19, Cholesterol 167.2, Sodium 548.4, Carbohydrate 84.2, Fiber 2.8, Sugar 61.4, Protein 8.1

Ingredients

1 1/2 cups butter, room temperature
3 cups sugar
5 eggs
1/4 cup Amaretto
2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon salt
1/4 teaspoon baking powder
1 cup buttermilk
confectioners' sugar, for dusting