posted by Becky 12-04-100 9:06 PM
Milk Chocolate Pound Cake
1 cup butter or margarine, softened
4 eggs
1 cup buttermilk
2 1/2 cups all-purpose flour
1/4 tsp. soda
1 (5 1/2 oz.) can chocolate syrup
powdered sugar (optional)
1 1/2 cups sugar
8 (1 1/8 oz.) milk chocolate candy bars, melted
pinch of salt
1 cup chopped pecans
2 tsp. vanilla extract
Preheat oven to 325 degrees F.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add
melted candy bars and buttermilk, and mix well. Combine flour, salt and soda; add to chocolate mixture, mixing well. Add pecans, chocolate syrup and vanilla, blending well.
Spoon batter into a greased and floured 10-inch tube or Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes or until done. When cake is cool, sift powdered sugar over cake, if desired.
Yield: one 10-inch cake.
Milk Chocolate Pound Cake
3 cups sifted cake flour or sift 3 cups regular flour (then remove 2 Tbsp.)
1 tsp. baking powder
1/4 tsp. salt
6 Tbsp. cocoa
1 cup butter or margarine
1/2 cup solid shortening (do not use oil)
3 cups sugar
5 eggs
1 cup milk
1 Tbsp. vanilla
Preheat oven to 325 degrees F.
Sift together flour, baking powder, salt and cocoa. Cream butter and shortening in a large bowl of mixer. Add sugar gradually; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in sifted dry ingredients alternately with milk. Add vanilla.
Pour batter into a 10-inch tube pan, which has been greased and floured. Bake at 325 degrees for 1 hour and 30 minutes to 35 minutes or until done.