How To make Chocolate Chocolate Chip Pound Cake
c Butter or margarine; -softened 1/2 c Shortening
2 c Sugar
6 Eggs
1 ts Vanilla
3 c All-purpose flour; sifted
1/2 ts Salt
1/4 ts Baking soda
1 c Dairy sour cream (8 ozs)
1 pk Semisweet chocolate morsels
=(6 ozs) 4 oz German sweet chocolate;
-melted Shiny chocolate glaze; * -see note Preheat oven to 325. Grease and flour a 10-inch tube pan or 12-cup bundt pan. Cream butter, shortening, and sugar
together in mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift flour, salt, and soda together; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Stir in chocolate morsels and melted chocolate. Spoon batter into prepared pan. Bake for 1 hour and 15 minutes or unitl toothpick inserted one inch from edge comes out clean. Cool in pan for 5 minutes; turn out onto wire rack and cool completely. Drizzle with Shiny Chocolate Glaze. * SHINY CHOCOLATE GLAZE: 1/4 cup butter or margarine, 2 squares (1 ounce each) semisweet chocolate, 1/3 cup sugar, 1/4 cup milk, 2 teaspoons cornstarch, 1 teaspoon vanilla.
Combine butter and chocolate in small saucepan. Melt over low heat, stirring often. Add sugar and blend well. Stir milk into cornstarch until dissolved; add to chocolate mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes longer. Remove from heat; blend in vanilla. -----
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Love & Best Dishes: Chocolate Chip Pound Cake Recipe
Chocolate Chip Pound Cake Recipe - This pound cake with pudding mix and chocolate chips is sure to take the cake at your next potluck!
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Chocolate Chip Pound Cake Recipe | Moist and Delicious Chocolate Chip Tea Cake | Sanuz Tasty Recipes
Chocolate Chip Pound Cake Recipe
Super Moist Chocolate Bundt Cake
How to make the super moist Chocolate Bundt Cake.
Here's what you'll need:
BUNDT CAKE:
2 large eggs
1 and 3/4 cup sugar (350g)
1/2 cup oil (125ml)
2/3 cup milk (165ml)
1/3 cup yogurt (100g)
2 tsp vanilla (10ml)
2 cups all purpose flour (250g)
1 cup cocoa powder (85g)
2 tsp baking powder (10g)
2 tsp baking soda (10g)
1 tsp salt (5g)
1/2 tbsp instant coffee (6g)
1 cup hot water (250ml)
CHOCOLATE FROSTING:
1 cup semi sweet chocolate chips (180g)
1 cup hot heavy cream (250ml)
SPANISH:
Esto es lo que necesitará:
PASTEL DE BUNDT:
2 huevos grandes
1 y 3/4 taza de azúcar (350g)
1/2 taza de aceite (125 ml)
2/3 taza de leche (165ml)
1/3 taza de yogur (100 g)
2 cucharaditas de vainilla (10 ml)
2 tazas de harina para todo uso (250 g)
1 taza de cacao en polvo (85 g)
2 cucharaditas de levadura en polvo (10 g)
2 cucharaditas de bicarbonato de sodio (10 g)
1 cucharadita de sal (5 g)
1/2 cucharada de café instantáneo (6 g)
1 taza de agua caliente (250 ml)
GLASEADO DE CHOCOLATE:
1 taza de chispas de chocolate semidulce (180 g)
1 taza de crema espesa caliente (250 ml)
PORTUGUESE:
Aqui está o que você precisa:
BOLO DE BUNDT:
2 ovos grandes
1 e 3/4 xícara de açúcar (350g)
1/2 xícara de óleo (125ml)
2/3 xícara de leite (165ml)
1/3 xícara de iogurte (100g)
2 colheres de chá de baunilha (10ml)
2 xícaras de farinha multiuso (250g)
1 xícara de cacau em pó (85g)
2 colheres de chá de fermento em pó (10g)
2 colheres de chá de bicarbonato de sódio (10g)
1 colher de chá de sal (5g)
1/2 colher de sopa de café instantâneo (6g)
1 xícara de água quente (250ml)
GEADA DE CHOCOLATE:
1 xícara de gotas de chocolate semidoce (180g)
1 xícara de creme pesado quente (250ml)
RUSSIAN:
Вот что вам понадобится:
БУНДТ ТОРТ:
2 больших яйца
1 и 3/4 стакана сахара (350 г)
1/2 стакана масла (125 мл)
2/3 стакана молока (165 мл)
1/3 стакана йогурта (100 г)
2 чайные ложки ванили (10 мл)
2 стакана универсальной муки (250 г)
1 стакан какао-порошка (85 г)
2 чайные ложки разрыхлителя (10 г)
2 чайные ложки пищевой соды (10 г)
1 чайная ложка соли (5 г)
1/2 столовой ложки растворимого кофе (6 г)
1 стакан горячей воды (250 мл)
ШОКОЛАДНАЯ ЗАМОРОЗКА:
1 чашка полусладких шоколадных чипсов (180 г)
1 чашка горячих жирных сливок (250 мл)
MALAY:
Inilah yang anda perlukan:
BUNDT CAKE:
2 biji telur besar
1 dan 3/4 cawan gula (350g)
1/2 cawan minyak (125ml)
2/3 cawan susu (165ml)
1/3 cawan yogurt (100g)
2 sudu kecil vanila (10ml)
2 cawan tepung serba guna (250g)
1 cawan serbuk koko (85g)
2 sudu kecil serbuk penaik (10g)
2 sdt baking soda (10g)
1 sudu kecil garam (5g)
1/2 sudu kopi segera (6g)
1 cawan air panas (250ml)
CHOCOLATE FROSTING:
1 cawan cip coklat separuh manis (180g)
1 cawan krim berat panas (250ml)
INDONESIAN:
Inilah yang Anda butuhkan:
KUE BUNDT:
2 butir telur berukuran besar
1 dan 3/4 cangkir gula (350g)
1/2 cangkir minyak (125ml)
2/3 cangkir susu (165ml)
1/3 cangkir yogurt (100g)
2 sdt vanilla (10ml)
2 cangkir tepung serbaguna (250g)
1 cangkir bubuk kakao (85g)
2 sdt baking powder (10g)
2 sdt soda kue (10g)
1 sdt garam (5g)
1/2 sdm kopi instan (6g)
1 cangkir air panas (250ml)
COKLAT BEKU:
1 cangkir keping cokelat semi manis (180g)
1 cangkir krim kental panas (250ml)
HINDI:
यहाँ आपको क्या चाहिए:
बुन्डेट केक:
2 बड़े अंडे
1 और 3/4 कप चीनी (350 ग्राम)
1/2 कप तेल (125 मिली)
2/3 कप दूध (165 मि.ली.)
1/3 कप दही (100 ग्राम)
2 चम्मच वेनिला (10 मि.ली.)
2 कप सभी उद्देश्य आटा (250 ग्राम)
1 कप कोको पाउडर (85 ग्राम)
2 चम्मच बेकिंग पाउडर (10 ग्राम)
2 चम्मच बेकिंग सोडा (10 ग्राम)
1 चम्मच नमक (5 ग्राम)
1/2 बड़ा चम्मच इंस्टेंट कॉफी (6 ग्रा)
1 कप गर्म पानी (250 मि.ली.)
चॉकलेट फ्रॉस्टिंग:
1 कप सेमी स्वीट चॉकलेट चिप्स (180 ग्राम)
1 कप गर्म भारी क्रीम (250 मिली)
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OLD SCHOOL MILK CHOCOLATE CHIP???? CAKE (FRIDAY NIGHT CAKE ???? OF THE WEEK SEGMENT)
This is a cake that i haven't made in over 15 years
I am not a big fan of chocolate desserts,but this one is very good
i was given this recipe from a sweet lady over 30 years ago
So please enjoy
RECIPE FOR CAKE:
3 cups all purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup brown sugar packed
1 cup white sugar
1 cup butter room temp
4 eggs
2 Tbsp oil
1 cup buttermilk can substitute by using 1 cup milk - take out 1 tablespoon of the milk and replace with 1 tablespoon vinegar or lemon juice and let set for five minutes.
2 tsps vanilla
1 1/2 cup milk chocolate chips almost 1 bag of chocolate chips roughly chopped
Milk Chocolate Glaze:
12 oz milk chocolate chips 1 bag
6 oz heavy cream sometimes called whipping cream
Instructions
For the cake:
Grease and flour a bundt pan.
Preheat oven to 325 degrees.
Add the chocolate chips into a food processor and chop them up a bit, or add them to a large zip lock bag and break them up with a mallet or rolling pin.
Add a couple tablespoons of flour to the chips and shake to coat them.
In a bowl, whisk together the flour, baking soda, baking powder, salt and sugars. Set aside.
In another bowl, mix together the eggs, oil, milk and vanilla. Set aside.
Using a mixer, slowly add in the butter to the dry mixture. Add in small chunks of butter at a time and mix on medium until the flour mixture is crumbly in texture.
Add in half of the liquid mixture and mix on medium only until combined.
Add in the last half of the liquid mixture and mix on medium until incorporated. Be careful not to mix too long. You should only be mixing about 20-30 seconds maximum here.
Fold in the chopped, flour coated milk chocolate chips.
Pour into greased and floured bundt pan and bake at 325 degrees for 60-65 minutes.
Let cool on a wire rack for about 20 minutes, then turn out onto rack or cake plate to cool completely before adding glaze.
For the glaze:
Weigh out 12 oz (approximately 1 bag of milk chocolate chips) and add to a bowl.
Heat 6 oz of heavy cream (whipping cream) until almost boiling.
Pour over the milk chocolate chips and let it sit for a couple minutes.
Stir until smooth.
If there are still chunks of chocolate, pop it in the microwave for about 20 seconds and stir again until smooth.
Leave the glaze to cool and thicken up a bit. (You don't need to set it in the fridge.) Just leave it out on your counter to cool down and thicken for at least 20 minutes. Leaving it out to sit longer is totally fine, but if it gets too thick to pour over your cake, just pop it in the microwave and heat at 10 second intervals, stirring in between.
Drizzle onto cake.
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Chocolate Chip Pound Cake by Diane Lovetobake
The video and photo is owned by Diane Lovetobake shown on YouTube only. No pinning please
This pound cake tastes like a chocolate chip cookie.....
3 1/2 cups all-purpose flour
1/2 teaspoon salt
4 eggs
4 egg yolks
1 Tablespoon vanilla
1 1/2 cups unsalted butter room temperature
2 cups granulated sugar
1 1/2 cups mini chocolate chips ( If using regular chocolate chips use 1 12 oz bag)
Beat butter and sugar for about 6 minutes till very light and fluffy.
Beat in egg yolks and eggs, vanilla.
Add flour, salt to mixture and beat 3 minutes till smooth.
Pour into greased and floured mini loaf pans about 1/3 to 1/2 full
Bake at 325 for 35-45 minutes Makes 6 mini loafs (If using 2 9X5 loaf pans bake for 60-70 minutes.
Place hot loafs on cooling rack and remove when cool
Moist Chocolate Loaf Cake Recipe
Chocolate cake
Chocolate cake loaf
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