This recipe comes from a "foodie" friend, Patti Scaramuzzo. This is a very rich and dense chocolate cake. It gets even better as it ages.
Patti says, "Uncle Jimmy was my mother's uncle, so he was really my great uncle. He and his friend Roy were wonderful cooks and loved to make great,
fancy meals when we visited them on Long Island. This cake won over my heart. He came to visit us when we lived in Paris.
I remember those trips well. When we returned to the States, my Uncle Jimmy and Roy were regulars at our Thanksgiving meal where
my Mom would frequently make his cake recipe (of course, she tweaked it with vanilla or buttermilk or some other such
thing and told him how she "made it better").
Basic Rules For Baking or here for
Secrets Of A Successful Cake. Also check out more great
Cake Recipes and
Uncle Jimmy's Chocolate Pound Cake
Yields: 16 servings
Prep time: 20 min
Cook time: 90 min
1 cup butter, room temperature
2 cups granulated
semi-sweet chocolate bar or chocolate chips
1 (16-ounce) can chocolate syrup
1/2 teaspoon baking soda
1 cup sour milk or buttermilk*
1 teaspoon pure vanilla extract
3 cups all-purpose
Powdered (confectioner's) sugar (optional)
* Learn how to make a
Preheat oven to 350 degrees F. Grease and flour a 12-cup
bundt pan, leaving 2 inches at the top for the cake to rise.
In a large bowl, cream butter and sugar together until fluffy. Add eggs, one at a time; beat until fully incorporated.
In a heavy saucepan over low heat, melt chocolate bar or chocolate chips; stirring until smooth. Remove from heat. Learn different techniques for
How To Melt Chocolate.
To the melted chocolate, add chocolate syrup and butter-sugar mixture; stir until well mixed.
Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well. Add remaining milk mixture and remaining 1 1/2 cups flour;
beat until well incorporated. Pour into prepared
Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center come out clean. Cake is done when the internal temperature
registers approximately 205 to 209 degrees F. on your
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Makes 16 servings.