Milk Chocolate Pound Cake

Name: Milk Chocolate Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Makes a loaf
Cuisine: Southern
Ingredients: 1 c butter, room temperature; 1 2/3 c sugar; 6 squares german sweet chocolate or you may substitute 3 tablespoons of cocoa mixed with 4 teaspoons sugar and one tablespoon oil.; 2 Tbsp milk; 1/2 tsp salt; 1 tsp pure vanilla extract; 5 large eggs, room temperature; 2 c sifted all purpose flour; CHOCOLATE GLAZE; 1 heaping tablespoon butter; 1 Tbsp cocoa; 2 to 3 Tbsp milk; 1/2 tsp pure vanilla extract; 1 c confectioners' sugar

By Elaine Bovender
@Elaine55

This is just a light chocolate pound cake that's the perfect size for two people or a small family. Since it's just my husband and me, we can't use the big tube pan pound cakes that most recipes make. This one is just right and so moist and delicious!

Rating:

★★★★★ 1 vote5

Comments:

10 Comments

Serves:

Makes a loaf

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 c

butter, room temperature
1 2/3 c

sugar
6

squares german sweet chocolate or you may substitute 3 tablespoons of cocoa mixed with 4 teaspoons sugar and one tablespoon oil.
2 Tbsp

milk
1/2 tsp

salt
1 tsp

pure vanilla extract
5 large

eggs, room temperature
2 c

sifted all purpose flour
CHOCOLATE GLAZE
1

heaping tablespoon butter
1 Tbsp

cocoa
2 to 3 Tbsp

milk
1/2 tsp

pure vanilla extract
1 c

confectioners' sugar
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How to Make Milk Chocolate Pound Cake

Step-by-Step

Preheat oven to 350 degrees. Grease and flour a loaf pan and set aside.
Cream butter and sugar until light and fluffy. Melt German chocolate squares, add milk and stir until mixed. Add to creamed mixture and mix well. Stir in salt and vanilla.
Add one cup of the flour and stir in with a spatula. Add eggs one at a time, beating after each addition. Add remaining flour a little at a time, stirring in with a spatula. Do not use a mixer.
Once remaining flour is incorporated, use mixer for just a few seconds to make sure batter is mixed well. Do not over mix.
Spread batter into prepared pan and bake for about 55 minutes to one hour or until toothpick inserted in center comes out clean. Cool in pan for about 15 to 20 minutes and remove from pan. Transfer to serving plate. Pour chocolate glaze over warm cake.
FOR THE GLAZE: Melt butter in a saucepan. Remove from heat and stir in cocoa, milk and vanilla. Whisk in sugar. If mixture is too thick, you may add a little more milk. If too thin, you can add a small amount of additional confectioner's sugar. Pour over warm cake, spreading over the edges and down the sides. Enjoy!