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Recipe for family meals :

Chocolate Pound Cake
 

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).

Ingredients

8 Hershey milk chocolate bars without nuts (1.55 oz. each)
2 Tblsp. water
1/2 cup butter
2 cups sugar
4 eggs
2 tsp. vanilla extract
1 1/2 cups sifted cake flour
1/2 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk
1/2 cup chopped pecans
Confectioners' sugar

Method
  • In a saucepan, melt chocolate with water over a low heat. Mixture will begin to harden.
  • Cream butter and sugar.
  • Add eggs, one at a time, beating well after each addition.
  • Blend in the vanilla and chocolate mixture.
  • Stir together flour, salt and soda; add alternately with buttermilk to batter.
  • Fold in nuts to batter.
  • Pour into a greased and floured 10 inch tube pan or fluted tube pan.
  • Bake at 325º for about 1 1/2 hours or until cake tests done when a toothpick inserted into the center comes out clean.
  • Allow cake to stand 10 minutes before removing from pan.
  • Cool on a wire rack. Sprinkle with confectioners' sugar.

Serves 12

Shirley Cline

 
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