Deeplychocolatepoundcake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
• Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
• In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Preheat oven to 350°F. Grease and flour 10-inch bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. After the cake is cooled, mix butter, powdered sugar, and vanilla creamer together to make a thick glaze. Pour over cake. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
• Sift the flour, baking powder, salt and cocoa together. Set aside.
• With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
• Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
• Slice the cake and serve topped with a scoop of vanilla ice cream.

Steps:

• For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
• Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
• Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
• For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
• Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.

Steps:

• Preheat oven to 350 degrees.
• Blend all ingredients in a large bowl.
• Beat at medium speed for 2 minutes, careful not to overmix.
• Bake in a greased and floured 10-inch tube pan at 350 degrees for 50-60 minutes.
• Cake will be done when center springs back when touched lightly.
• Let cool right side up for 25 minutes.
• Remove from pan.
• To make the chocolate glaze, combine the cocoa, water oil and corn syrup in a small saucepan. Cook and stir over low heat until mixture is smooth. Remove from heat.
• Immediately beat in 1 cup confectioners sugar.
• Drizzle over cake.

Steps:

• Butter a 10-inch (25 cm) Bundt pan, making sure to get into all the crevices. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.
• In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a large measuring cup or small bowl, mix together the milk and vanilla.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter on medium-high speed until very light and fluffy, about 3 minutes.
• Turn the speed down to low and gradually add the sugar. Then increase the speed to medium-high and continue beating for 2 to 3 minutes, until the mixture is very light and fluffy.
• Reduce the speed to low again and add the eggs one (50 g) at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary.
• Add the flour mixture in thirds, alternating with the milk mixture, beginning and ending with the flour and scraping down the sides and bottom of the bowl as necessary.
• Remove the bowl from the mixer stand (if using) and, using the rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Pour the batter into the prepared pan and spread evenly with a spatula.
• Place the pan on the middle rack of the cold oven and set the oven temperature to 325°F (165°C). Bake for 60 to 70 minutes, until the cake is golden on top; a cake tester inserted in the center should come out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then invert it onto another rack, turn right side up, and let cool completely.
• Dust the cooled cake generously with confectioners' sugar, if desired. The cake can be stored in an airtight container at room temperature for up to 5 days.

Steps:

• Preheat the oven to 325 degrees.
• In a large mixing bowl, cream the butter, shortening, and sugar together until the mixture is very smooth and pale in color.
• Add the eggs, one at a time, beating well after each addition.
• In another large mixing bowl, sift together the remaining dry ingredients.
• Add the dry ingredients alternately to the butter mixture with the milk, beating well after each addition.
• Add the vanilla extract and beat well.
• Pour the batter into a greased and floured Bundt or tube pan and bake for 75-80 minutes.
• Cool the cake completely before frosting.
• Frosting: In a medium bowl, cream the butter or margarine until smooth.
• Add the cocoa and vanilla extract and blend well.
• Add the confectioner's sugar slowly, alternating with small amounts of evaporated milk until the frosting is the desired consistency.