"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

BITTERSWEET CHOCOLATE POUND CAKE Recipe

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This recipe for BITTERSWEET CHOCOLATE POUND CAKE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Friday, June 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 C. FLOUR
1 t. soda
1 t. baking powder
1 1/2 c. water
2 T. instant coffee
3 bars unsweetened chocolate, broken into pieces
2 c. sugar
1 c. butter softened
1 t. vanilla
3 lge eggs

CHOCOLATE GLAZE
1 bar unsweetened chocolate
3 T. butter
1 1/2 c. powdered sugar
2-3 T. water
1 t. vanilla

POWDERED SUGAR(optional)

Directions:
Directions:
Preheat oven to 325 degrees. Grease 10" bundt pan.

Combine flour, soda, baking powder in small bowl.
Bring water and coffee to a boil in small saucepan;
remove from heat. Add 3 bars(6oz.)baking chocolate,stir until smooth.
Beat sugar, butter, and vanilla in lge. mixer bowl until creamy. Add eggs; beat on high for 5 min. Beat in flour mixture alternately with chocolate mixture. Pour into bundt pan. Bake for 50-60 min. or until done.
Cool in pan for 30 min.;then remove to wire rack until completely cool. Drizzle with Chocolate glaze;
sprinkle with powdered sugar.

CHOCOLATE GAZE-Melt choc. bar and butter in small, heavy pan over low heat, stirring until smooth.
Remove from heat;stir in powdered sugar alternately with water until desired consistency, stir in vanilla.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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