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Chocolate Pound Cake Ring

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Ingredients
  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
  Whole eggs 3
  Egg yolk 1
  Unsweetened chocolate square 4 Ounce, melted (1 Ounce Per Square)
  Semisweet chocolate pieces 1⁄2 Cup (8 tbs)
  Light corn syrup 2 Tablespoon
Directions

Early in day: Grease cast-aluminum bundt cake pan, 10" by 4".
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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