Recipes
Recipe: Chocolate pound cake
Recipe: Chocolate pound cake
Recipes
Recipe: Chocolate pound cake
Ingredients
Directions
1 Position a rack so the cake will sit in the middle of the oven and preheat the oven to 325F.
2 Line the bottom of a 10-inch tube pan with parchment paper and spray the sides and bottom with baking spray.
3 In the bowl of an electric mixer, dry whisk the flour, sugar, and cocoa together.
4 Gradually add the butter, shortening, and milk and beat on medium speed until smooth.
5 Add the baking powder and salt, and beat until incorporated.
6 Still on medium speed, add the vanilla extract and then add the eggs, one at a time, beating after each addition.
7 Pour the batter into the prepared pan and bake for 1-1/2 hours, or until a toothpick or thin knife inserted in the center comes out clean.
8 Cool the cake in the pan for 10 minutes. Remove the cake from the pan and flip it onto a cake rack Continue cooling the cake.
Makes 20-30 thin sliced servings.
BUY THIS BOOK
Excerpted from All Cakes Considered. Copyright 2009 by Melissa Gray. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
- 3 cups all-purpose flour
- 3 cups sugar
- 1/2 cup unsweetened cocoa
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1 cup shortening
- 1-1/4 cups milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 5 large eggs
Directions
1 Position a rack so the cake will sit in the middle of the oven and preheat the oven to 325F.
2 Line the bottom of a 10-inch tube pan with parchment paper and spray the sides and bottom with baking spray.
3 In the bowl of an electric mixer, dry whisk the flour, sugar, and cocoa together.
4 Gradually add the butter, shortening, and milk and beat on medium speed until smooth.
5 Add the baking powder and salt, and beat until incorporated.
6 Still on medium speed, add the vanilla extract and then add the eggs, one at a time, beating after each addition.
7 Pour the batter into the prepared pan and bake for 1-1/2 hours, or until a toothpick or thin knife inserted in the center comes out clean.
8 Cool the cake in the pan for 10 minutes. Remove the cake from the pan and flip it onto a cake rack Continue cooling the cake.
Makes 20-30 thin sliced servings.
BUY THIS BOOK
Excerpted from All Cakes Considered. Copyright 2009 by Melissa Gray. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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