Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Double Chocolate Pound Cake




Source of Recipe


adashofsass






List of Ingredients



• 1 2/3 cup all-purpose flour (or 1 3/4 cup cake flour)
  
• 1/2 cup unsweetened cocoa
  
• 1 tsp baking powder
  
• 1/4 tsp salt
  
• 2 sticks (8 oz) unsalted butter, at room temperature
  
• 1 cup sugar
  
• 4 large eggs, at room temperature
  
• 1 tsp vanilla extract
  
• 1/3 - 1/2 cup mini semi-sweet chocolate chips
  






Instructions



1. Preheat the oven to 325 degrees. Butter a 9 x 5 load pan and place on an insulated baking sheet (this will prevent the bottom from burning) and set aside.
   
2. In a medium-sized bowl, sift together the flour, cocoa, baking powder and salt.
   
3. With a stand mixer, beat the butter and sugar together on high speed until pale and fluffy. About 5 minutes.
   
4. Reduce the speed to medium and add the eggs, one at a time. Mix each egg thoroughly before adding the next one. Scrape down the sides of the bowl between each addition.
   
5. Mix in vanilla extract.
   
6. Reduce speed to low and gradually add in the flour/cocoa mixture. Only mix until it is just incorporated. To avoid over mixing, combine the final amount of flour by hand.
   
7. Fold in the chocolate chips by hand.
   
8. Scrape batter into prepared pan.
   
9. Check the cake in 45 minutes. If the top is already browning, cover it loosely with a foil tent. Continue to bake for another 25-30 minutes (70-75 minutes of total baking time).
   
10. Cake is finished when a toothpick or thin knife inserted comes out clean.
    
    
11. Let cool on a rack for 30 minutes before removing from pan. Let cake cool to room temperature before serving.
    
12. Serve warmed or at room temperature.
    






Final Comments


* Wrapped tightly, this cake will stay fresh for at least three days but possibly up to a week! And, yes, it gets better and better with each day.