HOT CHOCOLATE MARBLE POUND CAKE
This swirly pound cake is the perfect place to use leftover hot chocolate mix. Fold in 1/2 cup of chocolate chips if you want a little more chocolate.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan.
- Sift the flour and salt into a medium bowl. Whisk together the eggs, sour cream and vanilla in a small bowl.
- Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add the sugar, 1/4 cup at a time, to cream and lighten the butter.
- Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
- Reduce the mixer speed to low. Beat in the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Take care not to overmix.)
- Transfer about 1/3 of the batter to a medium bowl, and stir in the hot chocolate mix. Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula. Using 1/2 the hot chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with the remaining vanilla and hot chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter.
- Bake until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed, 1 hour to 1 hour and 30 minutes.
- Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.
EASY HOMEMADE CHOCOLATE SAUCE
If you are a regular buyer of store-bought chocolate sauce, and didn't realize how easy it is to make your own at home, then I hope you give this recipe a try. Enjoy!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
- Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
- Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
- Pour hot over ice cream or store in airtight containers in the refrigerator.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 19.7 g, Cholesterol 8.5 mg, Fat 3.5 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 49.2 mg, Sugar 16.5 g
HOT CHOCOLATE SAUCE OVER POUND CAKE
My mom learned this in Home Ec class way back in the 1930-something. It's been passed down to all the children & grandchildren as a Family Treasure! Don't bother with homemade pound cake for this recipe- the frozen kind works perfectly! You will need a double boiler to make this sauce.
Provided by Kizzikate
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Fill bottom of double boiler with enough water to fill about 3-4 inches high. In a seperate saucepan, bring another 2 cups of water to boil.
- Combine all dry ingredients in top of double boiler, stirring well to remove any lumps. Add enough boiling water to make a thick paste. Stir until smooth.
- Place onto the bottom half, over the boiling water. Slowly add 1 1/2 cups boiling water from the other pan. Keep stirring until the water is fully incorporated.
- Add the butter, continue to stir while the butter melts into the sauce. Keep stirring another 10-15 minutes, until the sauce thickens to an "unset pudding" consistency. If it thickens too much, feel free to add more boiling water.
- When it is as thick as you like, stir in the vanilla extract.
- Serve over the sliced pound cake.
Nutrition Facts : Calories 163, Fat 5.1, SaturatedFat 3.2, Cholesterol 11.4, Sodium 292.5, Carbohydrate 31, Fiber 1.9, Sugar 25.1, Protein 1.5
CHOCOLATE SAUCE FOR VANILLA CAKE
My mom makes this sauce to go over plain vanilla cake. It is best served warm and freshly poured on each individual slice of cake. Yummy!
Provided by michelles3boys
Categories Dessert
Time 3m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in saucepan.
- Add the other ingredients.
- Boil for 1 minute, stirring several times.
- Pour amount desired on a slice of sheet cake.
Nutrition Facts : Calories 284, Fat 16.4, SaturatedFat 10.3, Cholesterol 42.1, Sodium 141.4, Carbohydrate 36.7, Fiber 1.6, Sugar 33.5, Protein 1.4
WHITE CHOCOLATE POUND CAKE WITH CHOCOLATE SAUCE
As good as this homemade pound cake is alone, it hits new heights draped with the accompanying chocolate-orange sauce warm from the stovetop. Every bite is heavenly!
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to 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., Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook 4-5 minutes longer or until sauce thickens slightly, stirring constantly. , Remove from the heat. Stir in the orange zest, orange juice, vanilla and remaining butter. Serve warm with cake.
Nutrition Facts :
TOASTED POUND CAKE WITH VANILLA ICE CREAM AND CHOCOLATE-HONEY SAUCE
Categories Cake Chocolate Dessert Summer Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Stir chocolate, butter and honey in top of double boiler set over simmering water until melted and smooth. (Sauce can be prepared 3 days ahead. Cool completely. Cover and refrigerate. Stir in top of double boiler until heated through before using.)
- Working in batches, toast pound cake slices in electric toaster or on barbecue grill until golden. Generously brush both sides of cake slices with liqueur. Cut cake slices diagonally in half, forming triangles.
- Drizzle warm chocolate-honey sauce on plates. Scoop ice cream atop sauce. Place 3 cake triangles on each plate. Sprinkle with pecans and orange peel and serve.
HARD SAUCE FOR CAKE
My grandmother often dressed up leftover plain cake with this sauce. It also goes well with gingerbread. For fun, I love to page through my great-grandmother's old cookbooks.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in water until smooth. Bring to a boil; cook and stir for 15 minutes until smooth, thickened and clear. Remove from the heat; stir in vanilla and butter. Serve warm over cake.
Nutrition Facts : Calories 155 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 206mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.
HOT CHOCOLATE SAUCE
Adapted from a recipe by Prue Leith
Provided by kalthomson
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Melt the chocolate in a bowl over hot water or in the microwave.
- Add the other ingredients and stir until thin and shiny.
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