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Chocolate Pound Cake Ring Recipe
|Sifted cake flour||2 3⁄4 Cup (44 tbs)|
|Cream of tartar||3⁄4 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Granulated sugar||1 3⁄4 Cup (28 tbs)|
|Shortening||1 Cup (16 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Unsweetened chocolate square||4 Ounce, melted (1 Ounce Per Square)|
|Semisweet chocolate pieces||1⁄2 Cup (8 tbs)|
|Light corn syrup||2 Tablespoon|
Serving size: Complete recipe
Calories 6002 Calories from Fat 2828
% Daily Value*
Total Fat 323 g497.1%
Saturated Fat 117.3 g586.3%
Trans Fat 27 g
Cholesterol 834.6 mg
Sodium 3931.6 mg163.8%
Total Carbohydrates 760 g253.2%
Dietary Fiber 24.7 g98.7%
Sugars 433.7 g
Protein 69 g137.8%
Vitamin A 22% Vitamin C
Calcium 44.4% Iron 269.1%
*Based on a 2000 Calorie diet
Preheat oven to 350°F.
Into large bowl, sift flour, cream of tartar, baking soda, salt, sugar.
Add shortening, milk, extract; with electric mixer at low speed, beat until well blended.
Beat in eggs and egg yolk, along with melted unsweetened chocolate; beat until blended.
Turn into cake pan; bake 1 hour and 10 minutes or until cake tester, inserted in center of cake, comes out clean.
Cool in pan 10 minutes; remove from pan to rack; cool.
In double-boiler top, over hot, not boiling, water, melt semisweet chocolate pieces.
Remove from heat; stir in corn syrup and 1 tablespoon water until smooth.
Drizzle over cake.