Recipes

[Scooby Doo]

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@ECBG wrote:

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@Scooby Doo wrote:

Death by Chocolate Bundt Cake

Google the recipe

It's OMG good!

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@Scooby Doo 

I googled your cake yesterday and came up with several.  Which do you recommend please?

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I can't find my original recipe right now, but this one sounds like the one I use:

Ingredients: 

4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil
1 package chocolate cake mix (German choc or Devils Food)
1 package instant chocolate pudding mix
12 ounces semisweet chocolate chips (mini)

I always added 1/4 cup Kahlua liqueur (mini bottle)

I haven't done this but I think you could substitute non alcoholic Bailey's coffee creamer.
confectioners' sugar (optional)

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Beat eggs, sour cream, water,and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350 degrees F for 1 hour. When cool, sift powdered sugar on top of cake (I don't)

Variation: Replace 1/4 cup water with Grand Marnier or Replace 1/4 cup water with Kahlua.

Goes good with vanilla ice cream.

Freezes well.

[software]

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@ECBG wrote:

@software 

I have tasted and made many pound cakes with almond extract.  They're really yummy!

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That's the key

Very subtle but gives a real depth of flavor

[ECBG]

My GM used to make beautiful butter pound cakes. 

As a child and many years after I preferred other kinds of cake, especially, if they had frosting.

Even today, pound cake is a "meh" for me.

[Marieanne]

Thank you to the ladies that posted recipes.

    Pound cake is my husband's favorite - does not like frosting.

      Will definitely try these recipes!

[ECBG]

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@house_cat wrote:

Pound cake is my husband's favorite thing and I've made A LOT of them!  I'm not joking when I say that this is my favorite recipe...

He especially likes when I reserve 1/3 of the batter and mix it with cocoa powder, to create a marble version.

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@house_cat 

I forgot to tell you how very lovely your counter is decorated.

[peachesncream]

My favorite recipe is from Southern Living magazine, Dec. 2007. You can look it up on their website:  myrecipes

Vanilla Butter Cake      Made in a Bundt pan.

1 cup butter, softened (I use unsalted)

2-1/2 cups sugar

5 large eggs

3 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup Half & Half (or use 1/2 cream and 1/2 milk)

1 Tablespoon vanilla extract

Powdered Sugar (optional)

Preheat oven to 325º.  Grease well, and dust with flour, a 12 cup Bundt pan.

Beat butter at medium speed with electric mixer until creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add eggs, one at a time, beating just until blended after each. 

Sift together flour, baking powder and salt.  Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in vanilla.  Pour into prepared pan.

Bake for 1 hour and 10 minutes, or until a tester inserted in center of cake comes out clean.  Cool in pan on a wire rack 15 minutes.  Remove from pan to wire rack (cover rack with parchment); let cool completely (2 hours).

Cake can be frozen:  Put on a round of parchment; wrap in plastic wrap, then in foil, and freeze.  Defrost wrapped cake on counter.

Options:

* To serve, place on cake platter and dust lightly with confectioners sugar. 

* Can be served with sweetened strawberries or other fruit and whipped cream or ice cream.

[luvsbulldogs]

I have had many compliments serving this pound cake. 

SOUR CREAM POUND CAKE

3     Cups of flour

1     Teaspoon salt

1/4 Teaspoon baking soda

1     Cup soft butter

3    Cups sugar

6    Eggs

1    Teaspoon vanilla

1    Teaspoon almond extract

1    Cup sour cream

Sift together flour, salt, baking soda.

Cream butter and sugar until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add vanilla and almond extract.

Add dry ingredients alternately with sour cream, beating well after each addition.

Pour batter into 10 inch greased bundt pan (or use regular spring form pan with tube- plus a very small pan......loaf or round as the cake rises very high).

Bake in slow oven .....325 degrees...for 1 hour or until cake tests done ( springs back when pressed lightly w/fingertip). 

Cool in pan on rack for 10 minutes.

Remove from pan and cool on rack.

After cake has cooled dust with confectioners sugar.

Serve plain or with ice cream or whipped cream and fruit. I especially love it with Strawberries on it ….sort of like strawberry shortcake. 

Will stay fresh if covered with Saran for up to 3 weeks.

[Snooky60]

Paula Deen's is my most favorite. 💗

[RedTop]

@luvsbulldogs 

Your recipe is the one I've been making for my husband for over 40 years.   

[luvsbulldogs]

@RedTopThe first year that my husband and I were married (1967) my husband was over a friends house and his mom offered my husband a piece of pound cake and he said it was the best that he had ever had.  He asked her for the recipe and she would not give it to him but after several years of nagging her she gave it to him.  Everyone that has it at our house raves about it and asks for the recipe.  I am not the type of person that refuses to give out a recipe and since the woman has passed away many years ago I do not feel guilty about giving out the recipe.  I think it is the sour cream and the almond that make it so good. Nice to meet someone who also bakes it and loves it. 

EDITED to say: I always wondered where she had gotten the recipe.