Recipes For My Boys: Double Dark Chocolate Pound Cake

Wednesday, November 5, 2014

Double Dark Chocolate Pound Cake

It's my birthday and I think I will make myself this Double Dark Chocolate Pound Cake.  Why.....because my boys and hubby love it and it's all about celebrating with the ones you love, isn't it?  ~heart~  
Hershey's



That and I love the simplicity of pound cake.  Mix, bake and serve.  There is never a need to add frosting A sprinkling of powdered sugar, a dollop of whipped cream,  a scoop of homemade ice cream, a mound of fresh berries or a light drizzle of glaze are really all that a good pound cake needs. At our house, we like it plain.  Yep, just cut and eat.  Nothing added.
I made this cake with 2 cups of sugar and Hershey's Cocoa Special Dark Blend.  I have also made this with 3 cups of sugar and regular Hershey's Cocoa and without chocolate chips.  Both are amazing. Take your pick.  I prefer the dark.


We love our pound cakes and have tried hard to eat them up the first day.  However, if you can possibly wait, I found this particular cake tastes delicious the next day.  I know?!  How can that    possibly be?  I haven't a clue.  It is, though.

Double Dark Chocolate Pound Cake
ingredients

1 cup unsalted butter, room temperature
1/2 cup margarine, room temperature
2 cups sugar
5 eggs
1 teaspoon pure vanilla extract
3 cups all purpose flour
1/2 cup Hershey's Cocoa Special Dark, sifted
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 cup Hershey's Special Dark Chocolate Chips, finely chopped


Directions:

Preheat oven to 325 degrees F.  Spray and flour (homemade cake release) 10" tube (I used angel food) pan.  Whisk, or sift, dry ingredients together, set aside.  Cream butter, margarine and sugar together until light in color and fluffy. Beat in eggs, one at a time.  Add vanilla extract.  Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Fold in chocolate chips.  Pour into prepared tube pan.  Bake in preheated oven 60 to 70 minutes or until done.   Let sit 15 minutes, run a plastic knife around sides of pan, remove sides of pan.  Gently remove cake from pan and let cool on rack.  If it is difficult to remove, let cool another 10 to 15 minutes.  Enjoy!

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