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Hot Chocolate Pound Cake Recipe

A Toast to butter and sugar

RECIPE AND PHOTOS BY CHRISTY LANDRY

Do you know why pound cake is called pound cake?  It’s because traditionally these cakes were made with a pound of butter, a pound of sugar and a pound of eggs.  Oh, my.
We’ve adjusted them along the way, but that’s where they started.  Mine doesn’t have a whole pound of anything, but it’s still called a pound cake. And it’s still gloriously rich and sweet and sinful. I like to serve it toasted with a smear of cream cheese.

Hot Chocolate Pound Cake
 
Author:
Ingredients
  • 2½ sticks butter, softened
  • 2 cups granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 4 eggs
  • 1 (8 oz) bar cream cheese, softened
  • ¼ tsp salt
  • 1 tsp baking powder
  • ¼ cup cocoa powder
  • ⅔ cup hot chocolate powder
  • 1 (3.5 oz) bar of melting chocolate of your choice
  • 1 tsp vanilla
  • 1 cup sweetened condensed milk
  • 3 cups cake or all-purpose flour
  • powdered sugar for garnish
Instructions
  1. Pre-heat oven to 300 degrees. Butter and sugar a bundt pan or two loaf pans.
  2. Sift dry ingredients together and set aside.
  3. Cream together butter and sugars.
  4. Add eggs one at a time, and beat just until combined.
  5. Add cream cheese just until combined. Do not over mix.
  6. Use a double broiler [or a glass or metal bowl set atop a small pot of simmering water] to melt the chocolate.
  7. Add chocolate to mixture and stir to incorporate.
  8. Add milk and dry ingredients and mix until just blended. Stir in flavoring.
  9. Fill pan with batter leaving about an inch of space or more at the top for rising.
  10. Cook for 1½ - 2 hours until toothpick comes out clean.
  11. Serve warm with a smear of cream cheese if desired.

PHOTO: Christy Landry

PHOTO: Christy Landry


Mesa, US

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  • gmattei
    December 8, 2014

    This pound cake looks so good. I can’t wait to make it for Christmas!!


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