Emprimir
Correo Electrónico
Add a photoLet us celebrate holiday baking with this incredible chocolate pound cake. It’s great for holiday entertaining since it makes such a striking impression but is relatively simple.
There’s no fussy frosting or decorating required, just a simple chocolate glaze. Sprinkle with chopped pecans if desired.
Ingredientes
- Cake:
- 2/3 Cup Hershey's Cocoa Powder
- 1/4 Cup Boiling Water
- 1 1/4 Cups Unsalted Butter or Margarine, Softened
- 2 2/3 Cups Granulated Sugar
- 1 Tsp. Vanilla Extract
- 5 Large Eggs
- 2 Cups All Purpose Flour
- 1 Tsp. Salt
- 1/2 Tsp. Baking Powder
- 1/4 Tsp. Baking Soda
- 1/2 Cup Buttermilk (Tip)
- 3/4 Cups Toasted Pecans, Chopped
- 1/4 Cup Light Rum or 1 1/2 Tsp. Rum Extract Plus 1/4 Cup Water
- Chocolate Glaze:
- 3 Tbsp. Unsalted Butter or Margarine
- 3 Tbsp. Light Corn Syrup
- 1 Tbsp. Water
- 1 Cup Hershey's Semi-Sweet Mini Chips
- Garnish:
- Additional Toasted Pecans, Chopped
Direcciones
1.
Heat oven to 325°F. Grease and flour a 12-Cup bundt pan.
Prepare Cake:
1.
In small bowl, stir 1/3 cup cocoa and water until smooth; set aside.
2.
In large mixer bowl, beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Add reserved cocoa mixture; beat well.
3.
Stir together flour, remaining 1/3 cup cocoa, salt, baking powder and baking soda; add to butter mixture alternately with buttermilk, beating until well blended. Stir in pecans and rum.
4.
Pour batter into prepared pan. Bake 1 hour 5 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle Chocolate Glaze over cake.
Prepare Chocolate Glaze:
1.
In small saucepan, combine butter, corn syrup and water. Cook over medium heat, stirring constantly, until mixture begins to boil.
2.
Remove from heat; add chocolate chips, stirring until melted. Cool slightly.
Cook's Tip:
1.
If you do not have buttermilk you can sour 2% milk by mixing 1 1/2 teaspoons white vinegar plus milk to equal 1/2 cup.
2.
You can also substitute equal parts low-fat vanilla or cherry yogurt for the buttermilk. This is my personal favorite.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 636 | |
| Calories from Fat 290 | 46% |
| Total Fat 33.33g | 42% |
| Saturated Fat 18.8g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 388mg | 16% |
| Potassium 273mg | 8% |
| Total Carbs 80.06g | 21% |
| Dietary Fiber 3.2g | 11% |
| Sugars 55.5g | 37% |
| Protein 7.94g | 13% |
