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Chocolate Fudge Pound Cake

1 cup (2 sticks) - unsalted butter
1 1/2 cups - granulated sugar
4 - large eggs
1/2 teaspoon - baking soda
1 cup - buttermilk
1 cup - semisweet chocolate morsels
8 ounces - sweet baking chocolate, melted/cooled
1/3 cup - chocolate syrup
2 teaspoons - vanilla extract


PREPARATION

Preheat oven to 300°. Butter and lightly flour 10 inch tube pan. Sift SWANS DOWN Cake Flour then lightly spoon into measuring cup for 2 ½ cups, set aside. Cream butter in a large bowl, gradually add sugar, beating at medium speed with electric mixer. Add eggs, one at a time, beating after each addition. Dissolve baking soda in buttermilk, stirring well then add to butter/sugar mixture alternately with flour. Add vanilla extract, chocolate syrup and cooled melted chocolate, blend well. Fold in, very lightly, 1 cup of chocolate morsels (do not beat). Spoon batter into prepared pan. Bake for 1 hour 15 minutes or until cake springs back when touched or tester inserted in center comes out clean. Cool cake completely. Suggestion: Cake is also delicious with a chocolate glaze on top or confectioner sugar.

Note: ***Cake crumbles easily if removed from pan while still warm; make sure cooled completely. ***Morsels have a tendency to sink to bottom of pan which will end up on top of cake.


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