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Glazed Chocolate Pound Cake

glazed-chocolate-pound-cake

Cook Time: 1 Hr

Yield: 16 Servings

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Ingredients

CAKE

  • 1 C. Crisco® Pure Canola Oil
  • 3 C. sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 5 large eggs
  • 3 1/4 C. all-purpose flour
  • 1/2 C. unsweetened cocoa powder
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 2 C. buttermilk
  • 1 C. (6 oz. pkg.) semi-sweet chocolate chips

GLAZE

  • 1 C. (6 oz. pkg.) semi-sweet chocolate chips
  • 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 Tbsp. light corn syrup

Directions

  1. HEAT oven to 325ºF. Coat 10-inch tube pan with no-stick cooking spray like Baker’s Joy®. Dust with flour.
  2. COMBINE oil, sugar and vanilla in large bowl. Beat with mixer on low speed until blended. Add eggs, one at a time, beating well after each addition. Beat on high speed 3 minutes, scraping bowl occasionally.
  3. COMBINE flour, cocoa, baking powder and salt in medium bowl. Add dry ingredients alternately with buttermilk to the egg mixture, beating well after each addition. Stir in 1 C. chocolate chips. Spoon batter into prepared pan.
  4. BAKE 1 hour, or until toothpick inserted in center comes out clean. Cool on wire rack 20 minutes. Invert onto serving plate. Cool completely.
  5. For Glaze: COMBINE 1 C. chocolate chips, shortening and corn syrup in a microwave safe bowl. Microwave on MEDIUM for 1 minute; stir. Repeat at 15 second intervals, until just melted and smooth.
  6. COOL slightly. Spoon over cake. Let stand until glaze is firm.

Glazed Chocolate Pound Cake

glazed-chocolate-pound-cake

Cook Time: 1 Hr

Yield: 16 Servings

Ingredients

CAKE

  • 1 C. Crisco® Pure Canola Oil
  • 3 C. sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 5 large eggs
  • 3 1/4 C. all-purpose flour
  • 1/2 C. unsweetened cocoa powder
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 2 C. buttermilk
  • 1 C. (6 oz. pkg.) semi-sweet chocolate chips

GLAZE

  • 1 C. (6 oz. pkg.) semi-sweet chocolate chips
  • 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 Tbsp. light corn syrup

Directions

  1. HEAT oven to 325ºF. Coat 10-inch tube pan with no-stick cooking spray like Baker’s Joy®. Dust with flour.
  2. COMBINE oil, sugar and vanilla in large bowl. Beat with mixer on low speed until blended. Add eggs, one at a time, beating well after each addition. Beat on high speed 3 minutes, scraping bowl occasionally.
  3. COMBINE flour, cocoa, baking powder and salt in medium bowl. Add dry ingredients alternately with buttermilk to the egg mixture, beating well after each addition. Stir in 1 C. chocolate chips. Spoon batter into prepared pan.
  4. BAKE 1 hour, or until toothpick inserted in center comes out clean. Cool on wire rack 20 minutes. Invert onto serving plate. Cool completely.
  5. For Glaze: COMBINE 1 C. chocolate chips, shortening and corn syrup in a microwave safe bowl. Microwave on MEDIUM for 1 minute; stir. Repeat at 15 second intervals, until just melted and smooth.
  6. COOL slightly. Spoon over cake. Let stand until glaze is firm.

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