I recently got the change to exchange recipes with Christi from Polka Spot Farm as part of a Collective Bias holiday recipe exchange. This was the first time I’ve ever participated in a recipe exchange (and then blogged about it no less) so I was pretty excited to see what I’d be making and how it would turn out! Christi got to make my grandmother’s buckeyes and I made her Chocolate Pound Cake. I’d never made pound cake before so this would be a new experience! I’ve posted Christi’s recipe below:
Chocolate Pound Cake
2 sticks butter
3 cups sugar
3 cups cake flour (sifted)
1/2 pint whipping cream
6 eggs
4 TBS cocoa powder
1 TBS vanilla
pinch salt
Directions
Beat butter & sugar together.
Add eggs one at a time, mixing between each one.
Add flour and whipping cream – alternating and mixing between each.
Lastly add vanilla, cocoa powder and salt. Mix thoroughly.
Pour batter into prepared pan (I followed Christi’s directions and used a bundt pan). You can flour, sugar, or grease your pan to prevent cake from sticking to sides.
Place in COLD OVEN. Turn oven to 300 degrees and bake for one hour 15-30 minutes.
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My Notes:
The batter will be very thick once you’ve added all the ingredients so be sure to mix thoroughly. The cake came out great (I’m usually shocked when I try something new and it comes out so well the first try!)
I had no idea it would “rise” so much in the bundt pan though and was extremely worried that it would go over the sides of my pan or that I wouldn’t be able to get it out of the pan, but in the end I had no problems removing it. I am debating making it again and halving the recipe to see if it that makes a difference on how much it springs up (or finding a larger pan?). Those of you who have made a pound cake are welcome to chime in with your opinions on this if you like!
I thought the chocolate pound cake needed a little something extra though. It looked great as is but I’ve never eaten a cake made in a bundt pan (my dad used to make bundt cakes all. the. time when I was growing up) without a glaze or frosting of some kind so I found a decadent chocolate glaze to finish it off and dress it up a little bit. I realize a glaze might not be necessary for a pound cake (though this was the firs time I’ve made one so I’m not sure) but I would think even a raspberry or strawberry glaze would taste amazing with this cake.
Except for adding the glaze I followed Christi’s recipe exactly. I recommend always following a recipe exactly the first time around before making any changes or additions because you don’t know how it will turn out. After you’ve made it once, feel free to play around with it and make it your own!
I’m not much of a foodie… aww shucks, I’m not even much of a baker but when I actually DO IT I love it so I’m filing the chocolate pound cake recipe as a keeper! It’s very rich and decadent so eat sparingly if you’re watching your figure!
This was a compensated post by Collective Bias, as always the viewpoints expressed are my own. For more great recipes follow #familymeals on twitter
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