Recipe for cooking chocolate swirled pound cake and chocolate sauce

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Chocolate Swirled Pound Cake and Chocolate Sauce

Posted by JBic at recipegoldmine.com 7/15/01 5:39:09 am

1 lb. butter, softened
3 c. sugar
6 eggs
4 c. flour
3/4 c. milk
1 tsp. vanilla extract or flavoring
1/2 c. chocolate syrup

Beat butter at med. speed until creamy. Gradually add sugar and beat 5 – 7 mins.. Add eggs, 1 at a time, beating just until the yellow color disappears. Add flour, alternating with milk, to butter mixture blending well after each addition. Stir in vanilla extract or flavoring.

Combine 1 c. batter and chocolate syrup, stirring to blend. Divide remaining batter in half. Pour 1 portion in greased and floured 10-in. tube pan. Spoon half of chocolate batter on top and repeat. Swirl batter with a knife. Bake at 300 for 1 hour and 40 mins.. Cool in pan 10 mins.. On wire rack. Remove from pan and cool completely. Good served “plain” or with the following chocolate sauce.

Chocolate Sauce
6 (1 ounce) squares semisweet chocolate
1/4 c. butter
3/4 c. sifted powdered\sugar
2 Tbsp. water
1 tea. vanilla extract or flavoring

Melt chocolate and butter over low heat, stirring as the chocolate melts. Remove from heat and stir in sugar, water and vanilla extract or flavoring. Serve warm.

JBic notes: This sauce can be made ahead and heated just before serving. You may need to add a bit more water to get to your desired consistency. This sauce is also good on ice cream!