Chocolate Pound Cake

Hermoine Yarbrough

  • 1 package (4 oz) sweet cooking chocolate
  • 2 3/4 cup sifted flour
  • 1 3/4 cup sugar
  • 1 tsp salt
  • 3/4 cream of tartar
  • 1/4 tsp cinnamon
  • 1 cup butter
  • 3/4 cup milk
  • 1 tsp vanilla
  • 3 whole eggs
  • 1 egg yolk
  • 1/2 tsp baking soda

Sift together flour, sugar, salt, cream of tartar, soda and cinnamon. Stir butter to soften and add flour mixture, milk and vanilla; then beat for 2 minutes with mixer. Add eggs, yolk and melted chocolate to mixture and beat for 1 minute. Pour mixture into a tube pan which has been greased and floured.

Pour mixture into a tube pan which has been greased and floured. Bake at 350° for 1 hour and 10 minutes. Cool cake for 15 minutes, loosen frim tube and remove from pan. Spread with glaze if desired when cake has cooled.

Confectioners Sugar Glaze

  • 1 cup confectioners sugar
  • Red food coloring
  • 1 Tbsp hot milk

Place sugar in small bowl and add milk and few drops of coloring. Blend well and spread over top of cake and allow to run down sides.

Top with cherry halves.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.