Uncle Jimmy's Chocolate Pound Cake Recipe
How To Make The Best Chocolate Pound Cake


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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").

Chocolate Pound Cake

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:

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. Cake is done when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.

This 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: Thermapen Thermometer.

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.


 

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