Tony Claxton's Recipes
Chocolate Pound Cake		    

I got this recipe from 1001 Chocolate Treats by Gregg Gillespie, 1996. I like cinnamon with chocolate so I added the cinnamon and replaced the original Creme de Cacao with chocolate extract. Also, I baked it in a bundt pan instead of two 9x5 loaf pans. If you do this you should bake it for about 85 to 100 minutes instead of the 70 to 80 minutes called for in the recipe. Always remember to begin checking at the earliest time for doneness.

                                   

Ingredients
For the Cake:
3 C Flour
5 T Cocoa Powder
1/2 t Baking Powder
1/2 t Salt
1/4 t Cinnamon
1 1/2 C Butter-flavored Shortening
3 C Sugar
5 Large Eggs
1 C Milk
1 t Chocolate Extract 		  For the Topping:
1/3 C Milk
1 1/4 C Powdered Sugar
2 T Butter or Margarine
1 oz Unsweetened Chocolate
2 t Chocolate Extract


Instructions
  • Preheat oven to 325°F and lightly grease two 9x5 inch loaf pans.
  • Combine flour, cocoa powder, baking powder, salt and cinnamon.
  • Beat shortening and sugar until fluffy in a large bowl using an electric mixer on medium.
  • Beat in the eggs one at a time then the milk and chocolate extract.
  • Gradually stir in the dry ingredients.
  • Divide evenly between the prepared pans.
  • Bake for 70 to 80 minutes or until cake tests done.
  • Cool in pans 3 to 5 minutes then remove to cake racks to cool completely.

    • For Topping:
  • Combine milk, powdered sugar, butter and chocolate in a medium sauce pan.
  • Cook until 236° on a candy thermometer.
  • Remove from heat and stir in chocolate extract.
  • Beat on low spead until mixture cools.
  • Spread over top of cooled cake, allowing to run down the sides.


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