Milk Chocolate Pound Cake
By
Elaine Bovender
@Elaine55
7
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:
Serves:
Makes a loaf
Prep:
15 Min
Cook:
1 Hr
Method:
Bake
Ingredients
-
1 cbutter, room temperature
-
1 2/3 csugar
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6squares german sweet chocolate or you may substitute 3 tablespoons of cocoa mixed with 4 teaspoons sugar and one tablespoon oil.
-
2 Tbspmilk
-
1/2 tspsalt
-
1 tsppure vanilla extract
-
5 largeeggs, room temperature
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2 csifted all purpose flour
-
CHOCOLATE GLAZE
-
1heaping tablespoon butter
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1 Tbspcocoa
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2 to 3 Tbspmilk
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1/2 tsppure vanilla extract
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1 cconfectioners' sugar
How to Make Milk Chocolate Pound Cake
- 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!
