Chocolate Cream Pound Cake
The person who thought to add chocolate to Pound Cake must be a genius. While my husband says, "It's a rare food that isn't improved by frying". I say, "You can't go wrong by adding chocolate".
This cake is baked in the traditional 8"x4" loaf pan. I remember my mother making her pound cake in a 10-inch tube pan. But, you can even use a bundt pan to bake your Chocolate Cream Pound Cake. I found this beautiful Sunflower Bundt Pan at Cooking.com.
Ingredients
| 1 cup | heavy cream |
| 2 | eggs |
| 1 tsp | vanilla extract |
| 1 1/2 cups | flour |
| 1 cup | sugar |
| 1/3 cup | unsweetened cocoa powder |
| 2 tsp | salt |
| 1/2 cup | confectioners' sugar |
Preheat the oven to 350 degrees.
Butter an 8"x4" loaf pan and dust with white sugar.
In a large mixing bowl, beat the cream until stiff.
Beat in the eggs and vanilla.
Combine the flour, white sugar, cocoa, baking powder, and salt and
add to the cream.
Stir to blend thoroughly.
Spoon the batter into the loaf pan.
Bake at 350 for 55 minutes or until the cake just begins to pull away from
the pan.
Cool in the pan for 10 minutes, then turn out onto a wire rack to finish
cooling.
Before serving, dust liberally with confectioners' sugar.
Makes 1 cake.
