Cafe Chocolate Pound Cake
Yield
6 servingsPrep
30 minCook
75 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 3 | cups |
sugar
|
|
| 1 | cup |
cocoa powder
|
|
| 3 | teaspoons |
baking powder
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
butter
melted |
|
| 1 ½ | cups |
milk
|
|
| 3 | teaspoons |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| ¼ | cup |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
sugar
|
|
| 237 | ml |
cocoa powder
|
|
| 15 | ml |
baking powder
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
butter
melted |
|
| 355 | ml |
milk
|
|
| 15 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 59 | ml |
light cream (half&half)
|
|
Directions
Sift all the dry ingredients together.
Make a well in center.
Add the butter, milk and vanilla.
Beat 5 minutes.
Add the eggs, one at a time, alternating the cream, beat well after each addition.
Pour the batter into a greased and floured 10-inch tube pan.
Bake in a 325℉ (160℃) oven for 1¼ hours.
Cool on a rack and the remove from the pan.
