Ingredients: |
Ingredients: Cake:
1 C (2 sticks) unsalted butter at room temperature
2 1/2 C, all purpose flour, plus more for the pan
1/8 tsp salt
1 1/2 C granulated sugar
4 large eggs
8 oz milk chocolate, chopped and melted
1/2 C chocolate syrup
2 tsp pure vanilla extract
1 C well shaken buttermilk
1 C chopped, toasted walnuts or pecans (optional)
Frosting
4 C powdered sugar, sifted, plus more for dusting
pinch of salt
1/2 C (1 stick) unsalted butter at room temperature
1/2 C Crisco
2 T whole milk, or more if needed
2 tsp pure vanilla extract
8 oz milk chocolate, chopped and melted
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Directions: |
Directions:Preheat the oven to 325º. Butter and flour a 10" bundt or tube pan.
Make the cake: In a medium bowl, sift together the flour and salt. Using an electric mixer, beat the butter and granulated sugar until fluffy.
Add the eggs, one at a time, blending well until after each addition. Mix in the melted chocolate, chocolate syrup and vanilla extract. Add the flour mixture alternating with buttermilk. Use a rubber spatula to fold in the nuts, if using.
Pour the batter into the pan and bake until a cake tester or toothpick inserted into the center of the cake comes out dry, about 1 hour. Let cool in the pan on a wire rack for 15 minutes before turning out of the pan onto the rack to cool completely.
Whip the frosting: Using an electric mixer, combine the powdered sugar and salt. Add the butter, shortening, milk and vanilla extract and beat until fluffy. Add the melted chocolate and beat until smooth. If the frosting is too thick, add milk by the teaspoon to improve the spreading consistency.
Spread the frosting over the top of the cooled cake and then dust with powdered sugar. |
This recipe for Frosted Chocolate Pound Cake is from