Cake Recipes
Chocolate Swirled Pound Cake
and Chocolate Sauce
Ingredients
Cake
- 1 pound butter, softened
- 3 cups granulated sugar
- 6 eggs
- 4 cups all-purpose flour
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chocolate syrup
Chocolate Sauce
- 6 (1 ounce) squares semisweet chocolate
- 1/4 cup butter
- 3/4 cup sifted confectioners' sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
Cake
- Beat butter at medium speed until creamy. Gradually add sugar and beat for 5 to 7 minutes.
- Add eggs, one at a time, beating just until the yellow color disappears.
- Add flour, alternating with milk, to butter mixture blending well after each addition.
- Stir in vanilla extract.
- Combine 1 cup batter and chocolate syrup, stirring to blend.
- Divide remaining batter in half. Pour 1 portion into greased and floured* 10-inch tube pan.
- Spoon half of chocolate batter on top and repeat. Swirl batter with a knife.
- Bake at 300 for 1 hour and 40 minutes.
- Cool in pan for 10 minutes on wire rack.
- Remove from pan and cool completely.
- Good served “plain” or with the following chocolate sauce.
Chocolate Sauce
- Melt chocolate and butter over low heat, stirring as the chocolate melts.
- Remove from heat and stir in sugar, water and vanilla extract.
- Serve warm.
Notes
* For best results, use our Pan Release!
This sauce can be made ahead and heated just before serving. You may need to add a bit more water to get to your desired consistency. This sauce is also good on ice cream!
Attribution
Posted by JBic at Recipe Goldmine 7/15/01 5:39:09 am.