Judy's Chocolate Pound Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | sticks |
butter
|
|
| 3 | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | package |
milk chocolate
sweet, prefer german |
*
|
| ¼ | cup |
water
|
|
| ¾ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226 | g |
butter
|
|
| 7.1E+2 | ml |
sugar
|
|
| 6 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 1 | package |
milk chocolate
sweet, prefer german |
*
|
| 59 | ml |
water
|
|
| 177 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
Directions
Stir chocolate in ¼ cup water over low heat until melted.
Cool and set aside.
Cream butter and sugar in large bowl of electric mixer.
Add eggs, one at a time, creaming well after each egg.
Add melted chocolate.
In separate bowl, blend flour, baking powder and salt with a fork.
Add flour mixture alternately with milk to creamed mixture in electric mixer.
Blend well.
Stir in flavorings.
Pour into greased and floured Bundt or tube pan.
Bake in 325℉ (160℃). oven for one hour and fifteen minutes.
Cool pan on cake rack for 20 minutes.
Then loosen around with silver knife. Cool another 30 minutes before removing from cake pan.
This cake really doesn't need a frosting, but you might want to dust on a little powdered sugar.
