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").
Check out
Basic Rules For Baking or
here for
Secrets Of A Successful Cake.
Also check out more great
Cake Recipes
and
Chocolate Recipes.
Uncle Jimmy's Chocolate
Pound Cake
Recipe Type:
Cake,
Chocolate,
Pound Cake
Yields: 16 servings
Prep time: 20 min
Cook time: 90 min
Ingredients:
1 cup butter, room temperature
2 cups granulated
sugar
4
eggs
1 (8-ounce)
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
flour
Powdered (confectioner's) sugar (optional)
* Learn how to make a
Buttermilk Substitution.
Preparation:
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 bundt pan.
Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center come out clean. Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake
plate. If desired, sprinkle with sifted powdered (confectioner's) sugar over the
top of the cake.
Makes 16 servings.
