Dusted Chocolate Pound Cake Recipes

Steps:

• Heat oven to 325*; grease and flour bundt or tube pan.
• Sift flour, cocoa, salt and baking powder together.
• Beat shortening and butter together.
• Slowly add sugar and beat until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add flour mix and milk alternately to creamed mixture, beginning and ending with flour.
• Add vanilla, mix well.
• Pour into pan, place on center rack and bake 1-1/2 to 2 hours.
• Check with wooden pick after 1-1/2 hours to see if it needs more time.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Thoroughly grease a 10-inch fluted tube pan. Whisk together the flour, cocoa powder, salt, and baking powder in a bowl until thoroughly combined.
• In a large bowl, mix the melted margarine, sugar, milk, eggs, and vanilla extract; beat the flour mixture into the margarine mixture with an electric mixer set on Low until the batter is smooth. Pour the batter into the prepared cake pan.
• Bake in the preheated oven until the top of the cake forms a crust and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Cool cake in pan on wire rack for 10 to 15 minutes before removing pan, then allow cake to cool completely.

Steps:

• Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
• Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together in a bowl and set aside.
• In a heavy-duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.
• Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.
• Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.
• Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
• Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.
• For the glaze: Put all the ingredients in a microwave-safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired.

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:

• Preheat oven to 325°. In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and the chocolate mixture. Combine the flour, salt and soda; add to creamed mixture alternately with buttermilk. Fold in nuts if desired. , Pour into a greased and floured 10-in. tube pan or fluted tube pan. Bake for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pan to a wire rack to cool. Sprinkle with confectioners' sugar if desired.