ķĸ
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
DOUBLE CHOCOLATE POUND CAKE
33
3 cups all-purpose flour
2 cups sugar
1
⁄
2
cup unsweetened
Dutch-processed cocoa
powder
3 teaspoons baking
powder
1
⁄
2
teaspoon salt
1 cup butter, softened
1
1
⁄
4
cups low-fat milk
1 teaspoon vanilla
5 eggs
Combine dry ingredients in mixer bowl. Add butter,
milk, and vanilla. Attach bowl and flat beater to
mixer. Turn to Stir Speed and mix about 1 minute.
Stop and scrape bowl. Turn to Speed 6 and beat
about 2 minutes. Stop and scrape bowl.
Turn to Speed 2 and add eggs, one at a time, mixing
about 15 seconds after each addition. Turn to
Speed 4 and beat about 30 seconds.
Pour batter into greased and floured 10-inch tube
pan. Bake at 325°F for 1 hour 20 minutes, or until
toothpick inserted in center comes out clean. Cool
completely on wire rack. Remove cake from pan and
drizzle with Chocolate Glaze.
Chocolate Glaze
2 squares (1 oz. each)
unsweetened chocolate
3 tablespoons margarine
or butter
1 cup powdered sugar
3
⁄
4
teaspoon vanilla
2 tablespoons hot water
Melt chocolate and margarine in small saucepan
over low heat. Remove from heat. Stir in powdered
sugar and vanilla. Stir in water, 1 teaspoon at a
time, until glaze is of desired consistency.
Yield: 16 servings.
Per serving: About 390 cal, 6 g pro, 55 g carb,
18 g fat, 99 mg chol, 289 mg sod.
