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Slow Bake Chocolate Pound Cake BEST EVER! Recipe

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This recipe for Slow Bake Chocolate Pound Cake BEST EVER! is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c butter
3 c sugar
6 eggs
3 c flour
1/4 tsp salt
1/2 tsp baking powder
3/4 c cocoa
1 1/4 c milk
1 tsp vanilla

Chocolate Glaze:
1 c semi-sweet chocolate chips
3 Tbsp butter
1 1/2 c confectioners sugar
Directions:
Directions:
Preheat oven to 300 degrees (325 if using layer pans)
Prepare pan: grease pan with softened butter with your fingers. Pour in some flour or cocoa, tapping and tipping to spread throughout. (OR you can line tube or layer pans with parchment paper).

Cream butter and sugar until fluffy. Add eggs one at a time and beat until light colored, smooth and fluffy. Mix dry ingredients with a whisk. Add dry ingredients alternately with milk, mix just until smooth. Add vanilla. Pour into desired pans and bake. Check early and remove when just done (you want the cake to be moist throughout, do not overcook).
- greased paper-lined tube pan 1 hr 10 to 25 minutes
- greased/floured regular bundt pan: 1 hr 10 minutes
- greased/floured cast iron bundt pan: 1 hr 25 mins
- three 9 in. cake layers: 40 mins at 325 degrees

Cool completedly, remove from pan onto cake plate and glaze with chocolate glaze.

Chocolate glaze:
Melt chocolate chips and butter in the microwave 1 minute on high (or over hot water in a double boiler).
Stir in confectioners sugar and 3Tbsp HOT water. Add more water if needed.
Spoon over cake, allow to dribble down the sides.

Makes about 8 cups of batter

For tier cakes use more baking powder so it doesn't fall in the middle, bake at 325 degrees.
Personal Notes:
Personal Notes:
Best chocolate pound cake ever! The trick is a long slow bake. I use a cast iron bundt pan my mom gave me, but any pan will do. Check early and remove from oven as soon as it starts to get firm, the top will appear undercooked still.

 

 

 

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