RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2214
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| Recipe Name: |
The Bag Lady's Favorite Chocolate Pound Cake |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
1.75
Hours |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$0.33
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup crisco
6 Ounce(wt)s chocolate, baking, bittersweet finely chopped
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Directions:
Preheat oven to 325 degrees.
Grease and flour a 10-inch bundt pan. Sift together flour, baking soda, baking powder, salt, and cocoa and set aside. Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs, 1 at a time, and mix well after each addition.
Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well. Pour batter into prepared pan. Bake for 1 hour and 45 minutes or until cake is done.
Remove from oven and allow cake to cool in pan for 10 minutes. Invert cake onto serving plate.
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 (not hot), pour glaze over cooled cake and do not spread. Serve as desired. |
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| Nutrition per Serving: |
| Calories: |
541 |
Total Carbs: |
65.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
69.7 |
Fat: |
28.9 |
Protein: |
5.89 |
| Fiber: |
1.57 |
Sodium: |
145.96 |
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