THE BAG LADY'S FAVORITE CHOCOLATE POUND CAKE ( PAULA DEEN )
Recipe from: The Lady & Sons Just Desserts "In the early days of The Bag Lady, this cake was definitely one of those foods on the top of my customers' love list. I made sure that I baked and served it at least once a week. I hope you love it too. This cake freezes very well and is a great treat to have on hand for unexpected or drop-in company. Die-hard chocoholics might want to just throw on their favorite chocolate icing." Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 11
- Ingredients
3 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
5 tablespoons cocoa |
1 cup butter, softened |
1/2 cup vegetable shortening |
3 cups sugar |
5 eggs |
1 cup buttermilk |
1 tablespoon pure vanilla extract |
Steps:
- Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
- Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
- Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
- Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.
- Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done.
- Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.
Nutrition Facts : Calories 426.6, Fat 20, SaturatedFat 9.7, Cholesterol 97.2, Sodium 243.6, Carbohydrate 57.3, Fiber 0.9, Sugar 38.5, Protein 5.3
CHOCOLATE SOUR CREAM POUND CAKE
Chocolate Sour Cream Pound Cake is the perfect dessert for your next potluck or gathering.
Provided by Paula Deen
Categories bakingclassicsdessertpotlucksouthernsweetsvalentine's day
Time 20m
Yield 16
Number Of Ingredients 8
- Ingredients
2 sticks softened butter |
8 oz sour cream |
3 cups sugar |
6 eggs |
1 teaspoon vanilla extract |
2 1/4 cups cake flour |
1 teaspoon baking powder |
3/4 cup unsweetened cocoa powder |
Steps:
- Preheat the oven to 325 °F. Grease and flour a 10-inch Bundt pan.
- Using an electric mixer, cream together the butter, sour cream and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
- In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.
CHOCOLATE CREAM CHEESE POUND CAKE
This is a recipe from Paula Deen that appeared on bakeorbreak.com when I was searching for a chocolate cake. I loved the idea of a chocolate cake with cream cheese in the batter! I substituted half the butter with vegetable oil just because I was running out of butter but it still turned out very rich. My 2 and 4 yr old boys were fighting over the crumbs it was so good!
Provided by spicytunaroll
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
- Ingredients
1 cup butter, softened |
8 ounces cream cheese, softened |
3 cups sugar |
6 eggs |
1 teaspoon vanilla extract |
2 1/4 cups cake flour |
1 teaspoon baking powder |
3/4 cup cocoa |
Steps:
- Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
- Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
- In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
- Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.
PAULA DEEN'S DECADENT CHOCOLATE LAYER CAKE
This layered cake looks "normal" from the outside, but inside there is a delicious layer of almond-flavored cheesecake. This recipe will make 1 (9-inch) cake and 1 (9-inch) cheesecake. The frosting recipe should make about 5 cups of frosting. You may want to make the cheesecake before the chocolate cake because it needs to refrigerate for 4 hours.
Provided by CookingONTheSide
Categories Dessert
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 14
- Ingredients
1 (18 1/4 ounce) box chocolate cake mix |
1/2 cup almond flavored liqueur |
1/2 cup water |
1/3 cup vegetable oil |
3 large eggs, lightly beaten |
2 (8 ounce) packages cream cheese, softened |
1/2 cup sugar |
3 large eggs |
1/2 cup sour cream |
2 tablespoons almond flavored liqueur |
1 cup butter, softened |
12 (1 ounce) semi-sweet chocolate baking squares, melted and cooled |
6 cups confectioners' sugar |
3 tablespoons almond flavored liqueur |
Steps:
- For cake, preheat oven to 350 degrees; grease and flour 2 (9-inch) round cake pans.
- In large bowl, combine cake mix, liqueur, water, oil and eggs.
- Beat at medium speed with an electric mixer until smooth.
- Pour evenly into prepared pans, and bake 28-30 minutes, or until a wooden pick inserted in center comes out clean.
- Let cool in pans 10 minutes.
- Remove from pans and let cool completely on wire racks.
- For almond-flavored cheesecake, preheat oven to 300 degrees.
- Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil.
- In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
- Add sugar, beating until smooth.
- Add eggs, one at a time, beating well after each addition.
- Stir in sour cream and liqueur.
- Pour batter into prepared pan; bake 45 minutes.
- Turn oven off; leave cheesecake in oven with door closed for 1 hour.
- Let cool completely in pan on wire rack.
- Cover and chill for 4 hours.
- Using edges of foil as handles, remove cheesecake from pan.
- Gently remove foil from cheesecake.
- For frosting, in large bowl, beat butter at medium speed with an electric mixer until creamy.
- Add chocolate, beating until combined.
Nutrition Facts : Calories 964.3, Fat 54.4, SaturatedFat 27.3, Cholesterol 192.2, Sodium 620.5, Carbohydrate 119.1, Fiber 2.7, Sugar 99.3, Protein 10.2
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