Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
Cut the ready-made chocolate pound cake into 1-inch cubes.
ours.
Cut up the chocolate pound cake and put half in a
Slice the chocolate pound cake and make jam sandwiches with
Combine sugar and cocoa, mixing well.
Add remaining ingredients; beat until smooth.
Yields about 2 cups.
Spoon over Chocolate Pound Cake.
Mix egg yolks and confectioners sugar until blended.
Cream butter; add sugar mixture, coffee beans, boiled water and vodka or rum.
Slice Sara Lee pound cake in 5 layers.
Spread mixture on all layers, except top.
Spread top with milk, mixed into melted chocolate chips.
Cream sugar and shortening and add eggs, flavorings and buttermilk.
Sift flour, soda and salt; add and mix well.
Add German chocolate, that has been softened.
Blend together well. Bake in well-greased and floured angel food or Bundt pan about 1 1/2 hours at 300\u00b0.
Remove cake from pan while hot and place under tight fitting cake cover.
Leave covered until cold.
Ice with German Chocolate Pound Cake Glaze.
Cream
butter and sugar.
Add eggs, one at a time.
Add baking powder, vanilla and salt; add flour and milk alternately.
Bake in floured tube pan at 350\u00b0 for 45 minutes.
Reduce heat to 325\u00b0 and bake 45 minutes longer.
(For chocolate pound cake, add 1/2 cup cocoa.) Frost with cream cheese frosting.
nd up with a chocolate mushroom cloud of pound cake mix. Pour into
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350
Make batter for Chocolate Malt cake as directed, except add cinnamon, cloves and ginger to mix.
Add lemon extract and orange extract.
Pour into prepared layer pans.
Bake as directed.
Frost with Chocolate Butter Icing.
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
ayer of lady fingers or chocolate pound cake cubes in the bottom of
First, make the pound cake.
Preheat the oven to
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
br>Place the cake mix, flour, butter, granulated sugar, chocolate syrup, 1
minutes.
Brush the pound cake slices with the melted butter
ake the cake:
Use 8
make the pudding according to the directions on the box.
cut the pound cake up into small cubes and put into a bowl or serving platter or cake pan.
pour pudding over cubbed pound cake.
put the cool whip on top of the pudding. sprinkle the mini chocolate chips over the cool whip.
refrigerate for an hour, serve!
Break the aero chocolate into smaller bars.
Melt the Aero chocolate with the cream in medium-high heat and remove the mixture until it completely melts.
Cut the Sara Lee pound cake into slices and place it flat on serving dish until you form on the bottom of the dish a layer of pound cake.
Pour the mixture on top of the layer of cake.
Crush the flake and add on top of the mixture.
Keep in the fridge for 1 hour to cool.