RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6216
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| Recipe Name: |
Chocolate Pound Cake - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
80.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$0.92
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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: |
Tube cake pan |
| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup crisco
1 Cup milk, whole
0.5 Cup milk, whole
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Directions:
Blend 1 cup butter, shortening, and 3 cups sugar until light and fluffy. Add eggs one at a time. In a separate bowl, mix together salt, baking powder, flour and 1/4 cup cocoa powder.
Add alternately to butter-sugar mixture with 1 cup milk, mixing after each addition. Add 1 teaspoon vanilla.
Grease and flour tube pan. Bake at 325 degrees for 1 hour and 20 minutes.
Mix remaining ingredients and bring to a vigorous boil over high heat, stirring. Boil 1 to 1 1/2 minutes. Beat to proper consistency. |
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| Nutrition per Serving: |
| Calories: |
765 |
Total Carbs: |
111.2 |
Net Carbs: |
109.3 |
| Cholesterol: |
90.9 |
Fat: |
34.9 |
Protein: |
7.34 |
| Fiber: |
1.92 |
Sodium: |
241.12 |
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