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Name: Chocolate Chip Pound Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 tb + 1 1/2 tsp. unsweeted dutch; 1/4 ts Salt; 3 lg Eggs; 3 tb Boiling water; 13 tb Unsalted butter; softened; 1 1/4 c Cake flour; sifted; 3/4 ts Baking Powder; 1 1/2 ts Vanilla; 3/4 c + 2 tbls sugar

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INGREDIENTS

3 tb + 1 1/2 tsp. unsweeted dutch
1/4 ts Salt
3 lg Eggs
3 tb Boiling water
13 tb Unsalted butter; softened
1 1/4 c Cake flour; sifted
3/4 ts Baking Powder
1 1/2 ts Vanilla
3/4 c + 2 tbls sugar

INSTRUCTIONS

PREHEAT OVEN TO 350 DEGREES one 8-inch by 4-inch by 2 1/2-inch loaf pan (4-cups)-- most attractive size -- or any 6 cup loaf or fluted tube pan, greased and floured. If using a loaf pan, grease it. In a medium mixing bowl whisk together the cocoa and water until smooth. Allow to cool to room temperature and lightly whisk in the vanilla and eggs. In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add 1/2 the chocolate mixture and the butter. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using hand mixer) and beat for 1 minute to aerate and develop the cakes structure. Scrape down the sides. Gradually add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup pan. (If your pan is slightly smaller, use any excess batter for cupcakes.) Bake for 50 to 60 minutes (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Tent loosely with buttered foil after 20 minutes to prevent overbrowning. THE CAKE SHOULD START TO SHRINK AWAY FROM THE SIDES OF THE PAN ONLY AFTER REMOVAL FROM THE OVEN. Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a metal spatula and invert onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight. There is a coffee syrup recipe that goes with this for extra moistness and a subtle coffee accent.... in a small pan, stir together 1/4 cup water & 2 tablespoons sugar. Bring to a full rolling boil. Cover and remove from heat. When cool, add 1 tablespoon Kahlua. When cake is baked, brush half the syrup onto the top. Cool the cake 10 minutes and invert it onto a lightly greased rack. Brush the bottom and sides with remaining syrup. Reinvert onto rack, top side up, to finish cooling. Coffee flavor stays in background, accentuating the chocolate. Rose Levy Beranbaum _Cake Bible_ NOTES : November 95 Recipe by: Stephen Wood Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Chip Pound Cake

3 tb + 1 1/2 tsp. unsweeted dutch
1/4 ts Salt
3 lg Eggs
3 tb Boiling water
13 tb Unsalted butter; softened
1 1/4 c Cake flour; sifted
3/4 ts Baking Powder
1 1/2 ts Vanilla
3/4 c + 2 tbls sugar

PREHEAT OVEN TO 350 DEGREES    one 8-inch by 4-inch by 2 1/2-inch loaf pan (4-cups)-- most  attractive size -- or any 6 cup loaf or fluted tube pan, greased and  floured. If using a loaf pan, grease it.    In a medium mixing bowl whisk together the cocoa and water until  smooth. Allow to cool to room temperature and lightly whisk in the  vanilla and eggs.    In a large mixing bowl combine the remaining dry ingredients and mix  on low speed for 30 seconds to blend. Add 1/2 the chocolate mixture  and the butter. Mix on low speed until the dry ingredients are  moistened. Increase to medium speed (high speed if using hand mixer)  and beat for 1 minute to aerate and develop the cakes structure.  Scrape down the sides. Gradually add the remaining chocolate mixture  in 2 batches, beating 20 seconds after each addition to incorporate  the ingredients and strengthen the structure. Scrape down the sides.  Scrape the batter into the prepared pan and smooth the surface with a  spatula. The batter will be almost 1/2 inch from the top of a 4-cup  pan. (If your pan is slightly smaller, use any excess batter for  cupcakes.) Bake for 50 to 60 minutes (40 to 50 minutes in a fluted  tube pan) or until a wooden toothpick inserted in the center comes  out clean. Tent loosely with buttered foil after 20 minutes to  prevent overbrowning. THE CAKE SHOULD START TO SHRINK AWAY FROM THE  SIDES OF THE PAN ONLY AFTER REMOVAL FROM THE OVEN.    Let the cake cool in the pan on a rack for 10 minutes. Loosen the  sides with a metal spatula and invert onto a greased wire rack. If  baked in a loaf pan, to keep the bottom from splitting, reinvert so  that the top is up and cool completely before wrapping airtight.    There is a coffee syrup recipe that goes with this for extra  moistness and a subtle coffee accent.... in a small pan, stir  together 1/4 cup water & 2 tablespoons sugar. Bring to a full rolling  boil. Cover and remove from heat. When cool, add 1 tablespoon Kahlua.    When cake is baked, brush half the syrup onto the top. Cool the cake  10 minutes and invert it onto a lightly greased rack. Brush the  bottom and sides with remaining syrup. Reinvert onto rack, top side  up, to finish cooling. Coffee flavor stays in background,  accentuating the chocolate. Rose Levy Beranbaum _Cake Bible_    NOTES : November 95    Recipe by: Stephen Wood <BMOEM112@SIVM.SI.EDU>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (1063g)
Recipe Makes: 1 servings

Calories: 2110
Calories from Fat: 693 (33%)

Amt Per Serving		% DV

	Total Fat 77g	103 %
	Saturated Fat 23.6g	118 %
	Monounsaturated Fat 28.8g
	Polyunsanturated Fat 11.3g
Cholesterol 3172.5mg		976 %
Sodium 1329.8mg		46 %
Potassium 1327.6mg		35 %
Total Carbohydrate 226.9g		67 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 221.7g
Protein 117.5g		168 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2110

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