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recipe_802

Glazed Chocolate Pound Cake

Prep Time:
15 minutes

Cook Time:
1 hour

Servings:
1 cake (20 slices or more)

Prep Time:
15 minutes

Cook Time:
1 hour

Servings:
1 cake (20 slices or more)

Glazed Chocolate Pound Cake

INGREDIENTS

Glazed Chocolate Pound Cake

  • Cake:
  • 1 C. (250 mL) Crisco® Pure Canola Oil
  • 2 C. (500 mL) sugar
  • 1 tsp. (5 mL) pure vanilla extract
  • 5 eggs
  • 3 C. (750 mL) all-purpose flour
  • 1/2 C. (125 mL) unsweetened cocoa powder
  • 1/2 tsp. (2 mL) salt
  • 1 1/2 tsp. (7 mL) baking powder
  • 2 C. (500 mL) buttermilk
  • 1 C. (250 mL) semi-sweet chocolate chips
  • Glaze
  • 1 C. (250 mL) semi-sweet chocolate chips
  • 1/4 C. (50 mL) Crisco® All-Vegetable Shortening
  • 1 Tbsp. (15 mL) light corn syrup

DIRECTIONS

  1. Cake: Heat oven to 325ºF (160°C). Grease a 10″ (3.8 L) tube pan well; set aside. In the bowl of an electric mixer, combine oil, sugar, and vanilla; beat at low speed until blended. Add eggs, one at a time, beating well after each addition. Beat on high speed for 3 minutes, scraping bowl occasionally. In a medium mixing bowl, combine flour, cocoa, baking powder and salt. Add dry ingredients alternately with milk to the egg mixture, beating well after each addition. Stir in 1 C. (250 mL) of chocolate chips. Spoon batter into prepared pan. Bake for 1 hour, or until wooden pick inserted in centre comes out clean. Cool on wire rack for 20 minutes. Invert onto serving dish. Cool completely.
  2. Glaze: In a microwave safe bowl, combine 1 C. (250 mL) chocolate chips, shortening and corn syrup. Microwave at 50% power for 1 minute; stir. Repeat at 15 second intervals, until just melted and smooth.
  3. Cool slightly; spoon over cake. Let stand until glaze is firm.