Rick's Chocolate Pound Cake
Featured Pinch Tips Video
- 1/2 lb
- butter, room temperature (use real, unsalted)
- 1/2 c
- 3 c
- eggs, room temperature
- 3 c
- flour (before sifting)
- 1/2 tsp
- baking powder
- 1 c
- milk (always use whole milk, let set to room temp.)
- 1 tsp
- 1 lb
- can of chocolate syrup
1Cream shortening, butter and sugar until light and fluffy.
2Add eggs one-at-a-time, beating after each one is added.
3Sift together the flour and baking powder and add to wet ingredients alternating with the milk.
4Add vanilla after flour is thoroughly mixed in as the alcohol in flavoring will lump flour.
5Add the entire large can of chocolate syrup. Mix into other ingredients. Spend a little extra time on this final step to incorporate all the ingredients very well.
6Put into large tube pan which has been greased and floured.
7Bake at 325 degrees for 1 hour and 30 minutes.
8Icing: 1 8 0z. pack of cream cheese, 1/2 cup butter, 1 teaspoon of vanilla, 4 tablespoons (or more) milk, 1 box of powered sugar, 1/2 cup cocoa. Mix all ingredients well. Ice cooled cake.