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Name: Milk Chocolate Pound Cake, circa 1950
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 1/2 cups flour; 1/8 tsp. salt; 1 cup butter room temperature; 1 1/2 cups sugar; 4 large eggs; 8 oz. milk chocolate chopped and melted; 1/2 cup chocolate syrup plus 1 Tbsp.; 2 tsp. rum; 1 cup buttermilk; 1 cup toasted pecans chopped; Frosting:; 4 cups powdered sugar sifted; Pinch salt; 1/2 cup butter room temperature; 1/2 cup solid vegetable shortening; 2 tsp. rum; 2 Tbsp. water or milk; 8 oz. milk chocolate chopped and melted

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INGREDIENTS

2 1/2 cups flour
1/8 tsp. salt
1 cup butter ; room temperature
1 1/2 cups sugar
4 large eggs
8 oz. milk chocolate ; chopped and melted
1/2 cup chocolate syrup ; plus 1 Tbsp.
2 tsp. rum
1 cup buttermilk
1 cup toasted pecans ; chopped
Frosting:
4 cups powdered sugar ; sifted
Pinch salt
1/2 cup butter ; room temperature
1/2 cup solid vegetable shortening
2 tsp. rum
2 Tbsp. water ; or milk
8 oz. milk chocolate ; chopped and melted

Recipe

INSTRUCTIONS

Set oven rack in middle position. Heat oven to 325. Line bottom of three 7 inch cake pans with parchment paper and coat with vegetable spray. Dust with flour and tap out excess.

To make cake, sift together flour and salt. Set aside. Cream butter and sugar in bowl of stand mixer fitted with paddle attachment til fluffy. Add eggs, one at a time, blending well after each addition. Add melted chocolate, chocolate syrup, and rum. Beat to mix. Add dry ingredients alternately with buttermilk. Fold in pecans. Put batter in prepared pans and bake for 45 minutes or til tester inserted into cake comes out dry. Cool in pans on wire rack for 15 minutes before turning out of pans.

To make frosting, put powdered sugar and salt in bowl of stand mixer fitted with paddle attachment. Add butter and shortening and cream til fluffy. Add rum and water or milk and beat til mixed. Add melted chocolate and beat til fluffy. Thin with a little milk if needed to make a better spreading consistency.

Put bottom layer of cake on cake round lined with four small pieces of wax paper to catch drips. Spread frosting over top of cake layer with offset spatula. Set middle cake layer in position and frost top. Top with top layer and frost top and sides. Store under a cake dome or loosely wrapped in wax paper in refrigerator. Makes 8 slices.

Note: This is another recipe from the Lady from North Carolina. It uses rum instead of vanilla because this cake resembles a popular milk chocolate rum flavored candy. Use 8 oz. milk chocolate candy bars for the cake and for the frosting.

Tip: Melt chocolate in a microwave at 10 second intervals or in a double boiler.

Cake can also be baked in a 10 inch by 4.25 inch tube pan for 60 minutes and dusted with powdered sugar.

NOTES

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Milk Chocolate Pound Cake, circa 1950

2 1/2 cups flour
1/8 tsp. salt
1 cup butter room temperature
1 1/2 cups sugar
4 large eggs
8 oz. milk chocolate chopped and melted
1/2 cup chocolate syrup plus 1 Tbsp.
2 tsp. rum
1 cup buttermilk
1 cup toasted pecans chopped
 Frosting:
4 cups powdered sugar sifted
 Pinch salt
1/2 cup butter room temperature
1/2 cup solid vegetable shortening
2 tsp. rum
2 Tbsp. water or milk
8 oz. milk chocolate chopped and melted

Set oven rack in middle position. Heat oven to 325. Line bottom of three 7 inch cake pans with parchment paper and coat with vegetable spray. Dust with flour and tap out excess.
To make cake, sift together flour and salt. Set aside. Cream butter and sugar in bowl of stand mixer fitted with paddle attachment til fluffy. Add eggs, one at a time, blending well after each addition. Add melted chocolate, chocolate syrup, and rum. Beat to mix. Add dry ingredients alternately with buttermilk. Fold in pecans. Put batter in prepared pans and bake for 45 minutes or til tester inserted into cake comes out dry. Cool in pans on wire rack for 15 minutes before turning out of pans.
To make frosting, put powdered sugar and salt in bowl of stand mixer fitted with paddle attachment. Add butter and shortening and cream til fluffy. Add rum and water or milk and beat til mixed. Add melted chocolate and beat til fluffy. Thin with a little milk if needed to make a better spreading consistency.
Put bottom layer of cake on cake round lined with four small pieces of wax paper to catch drips. Spread frosting over top of cake layer with offset spatula. Set middle cake layer in position and frost top. Top with top layer and frost top and sides. Store under a cake dome or loosely wrapped in wax paper in refrigerator. Makes 8 slices.
Note: This is another recipe from the Lady from North Carolina. It uses rum instead of vanilla because this cake resembles a popular milk chocolate rum flavored candy. Use 8 oz. milk chocolate candy bars for the cake and for the frosting.
Tip: Melt chocolate in a microwave at 10 second intervals or in a double boiler.
Cake can also be baked in a 10 inch by 4.25 inch tube pan for 60 minutes and dusted with powdered sugar.

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Nutrition

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Serving Size: 1 Recipe (2650g)
Recipe Makes: 1 Serving

Calories: 10436
Calories from Fat: 6513 (62%)

Amt Per Serving		% DV

	Total Fat 723.7g	965 %
	Saturated Fat 327.9g	1640 %
	Monounsaturated Fat 265.3g
	Polyunsanturated Fat 80g
Cholesterol 2594.3mg		798 %
Sodium 86965.8mg		2999 %
Potassium 3993mg		105 %
Total Carbohydrate 907.9g		267 %
	Dietary Fiber 40.6g	162 %
	Sugars, other 867.3g
Protein 120.4g		172 %
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: 10436

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