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How To make Judy's Chocolate Pound Cake
2 Sticks butter
3 c Sugar
6 Large eggs
3 c All-purpose flour
1/2 ts Salt
1/2 ts Baking powder
1 pk German sweet chocolate
1/4 c Water
3/4 c Milk
1 ts Vanilla
1/2 ts Almond extract; opt.
Stir chocolate in 1/4 cup water over low heat until melted. Cool and set aside. Cream butter and sugar in large bowl of electri mixer. Add eggs, one at a time, creaming well after each egg. Add melted chocolate. In separate bowl, blend flour, baking powder and salt with a fork. Add flour mixture alternately with milk to creamed mixture in electric mixer. Blend well. Stir in flavorings. Pour into greased and floured Bundt or tube pan. Bake in 325 degree oven for one hour and fifteen minutes. Cool pan on cake rack for 20 minutes. Then loosen around with silver knife. Cool another 30 minutes before removing from cake pan. This cake really doesn't need a frosting, but you might want to dust on a little powdered sugar.
How To make Judy's Chocolate Pound Cake's Videos
Yellow Vanilla Cake/w Chocolate Frosting Cooking With Judy Caldwell
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Pineapple Pound Cake | Pineapple Flavored Cream Cheese Glaze | It's So Moist | #PoundCakeQueen????
Today I wanted to try making a Pineapple Pound Cake with a Pineapple flavored Cream Cheese Glaze.
#PoundCakeQueen #PineapplePoundCake
INGREDIENTS I USED:
Start in oven preheated to 325 degrees for 1 hour 15-20 mins.
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Eggs (Room Temperature)
3 Cups Cake Flour
1/2 Tsp Baking Powder
1 Cup Milk (Room Temperature)
1 Can of Crushed Pineapples (DRAINED)
1 dropper full of Pineapple Oil (or more)
1 Tsp Creme Bouquet Flavoring
FOR CREAM CHEESE GLAZE I USED:
Powdered Sugar
Cream Cheese
Pineapple Oil
Milk (Or Pineapple Juice)
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P.O. Box 11261
Winston-Salem, NC 27116
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EMAIL ADDRESS: beautifultoocreations@gmail.com
CINNABON POUND CAKE | CAKE FAIL |CAKE SUCCESS????
Ingredients Used:
Pound Cake:
* 2 sticks unsalted butter softened
* 3 cups granulated sugar
* 5 Large Eggs
* 1 TSP vanilla extract
* 3 cups cake flour
* 1/2 TSP Baking Powder
* 1/2 TSP Salt
* 1/2 Cup Cinnabon coffee creamer
* 1/2 Cup heavy whipping cream
Brown Sugar Swirl :
* 1/4 cup packed brown sugar
* 2 TBSP unsalted butter melted
* 2 TBSP Ground cinnamon
Cream Cheese Glaze:
* 4 oz cream cheese softened
* 4 TBSP Unsalted butter softened
* 1 TSP Vanilla Extract
* 2 cups confectioners sugar
Judy Pound Cakes (3) 20 oz. Southern Pound Cakes on QVC
For More Information or to Buy:
This previously recorded video may not represent current pricing and availability.
OLD SCHOOL PINEAPPLE ???? POUND CAKE ???? (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)
This is another all time favorite pound cake that i enjoy making and eating
its not only easy to make its so so moist
the pineapple adds to the richness and moistness of this cake
RECIPE:
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Eggs (Room Temperature)
3 Cups Cake Flour
1/2 Tsp Baking Powder(add to flour when mixing)
1 Cup Milk (Room Temperature)
1 Can of Crushed Pineapples (DRAINED)(large can )
1 Tsp PINEAPPLE OR ORANGE Flavoring
Cream butter and sugar together until completely incorporated (about 10 minutes)
slowly add eggs one at a time until smooth
add flavoring,
add milk and flour alternating
start with flour and end with flour
mix until just smooth(dont over mix)
fold in pineapple and mix in
pour in greased tube cake pan and cook
325 degrees for 1 hour 15 minutes
check cake after 45 minutes to assure its not over cooking
every oven is different
cake is done when tooth pick comes out clean after inserted in middle of cake
FOR CREAM CHEESE GLAZE
2 cups Powdered Sugar
2 oz Cream Cheese
1 tsp pineapple or orange extract
Pineapple Juice or milk as needed (about 3 tablespoons)
mix cream cheese until smooth
add sugar and mix together
add flavor and juice little at a time until the glaze is smooth
pour over slightly cool/warm cake
ENJOY
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MY MAILING ADDRESS IS:
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB # 142
KATY,TEXAS 77494
EMAIL ME : CHEFJEFF@OLDSCHOOLSOULFOOD.COM
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paypal.me/oldschoolsoulfood
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#PINEAPPLEPOUNDCAKE
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Chocolate Dump-It Cake
This chocolate cake recipe comes from Food52 co-founder Amanda Hesser's mom. From Amanda: My mother has many specialties, but her Chocolate Dump-It Cake is most beloved in my family. She kept this cake in the fridge, and it is sublime even when cold. SUBSCRIBE TO FOOD52 ►►
INGREDIENT LIST (Serves 10):
2 cups sugar
4 ounces unsweetened chocolate
1/4 pound unsalted butter (1 stick), plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1 1/2 cups Nestle’s semisweet chocolate chips
1 1/2 cups sour cream, at room temperature
FULL RECIPE HERE ►►
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.