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Ten-Inch Chocolate Pound Cake

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Submitted by: Carolyned1

 

The quick chocolate frosting in this recipe has the perfect amount of coffee to really bring this dessert to life.
 

Ingredients

  • 1/2 cup butter or margarine, room temperature
  • 1 1/2 cups sugar
  • 4 squares (4 oz) unsweetened chocolate, melted
  • 4 eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • Quick Chocolate Frosting
  • 1 square (1 oz) unsweetened chocolate
  • 1 tbsp butter
  • 1 cup unsifted powdered sugar
  • 1-2 tbsp hot coffee
  • Walnut halves for garnish

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Method

Cream butter with sugar until well-blended. Add chocolate and eggs. Beat until very smooth and fluffy. Add flour, baking soda and buttermilk to bowl. Mix, using low speed, until blended. Stir in vanilla. Turn into a well-greased and floured 10-inch tube pan. Bake at 350 degrees for 45 to 55 minutes or until cake tester comes out clean. Cool 5 minutes, then turn out of pan onto a wire rack. Cool completely. Quick Chocolate Frosting: Over hot water, melt 1 square of unsweetened chocolate with butter. Stir in powdered sugar and hot coffee to make a smooth, spreadable frosting. Frost completely cooled cake.

 

Notes: This cake is best baked in a tube pan. You can use your favorite bundt cake pan or ring mold of 8-cup capacity, if desired.

 

Number of Servings: 12 to 14 servings

 

Submitted by: Carolyned1 ()

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