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How to Make Homemade Chocolate Pound Cake

The secret to making a homemade desert is not following a recipe but remembering it by heart the way your grandmother or mother taught you.
We are always rushed in our day to day duties trying to get from point A to point B and never getting anywhere or it seems so. Well sit back relax and take a breather while I try to remember how my grandmother taught me to make homemade chocolate pound cake.

Always remember that the key ingredient to any recipe is taking the time and love to make it . It may come out ugly the first time but like my mother used to say the bad looking ones are always the best tasting and that is so true I can attest to that. So here comes the directions for making this wonderful cake.

1. Gather up a large mixing bowl or milk pail which ever you prefer and a large wooden spoon.
2. Hand held electric mixer or manual (choose the electric one it will be much easier).
3. Large tube pan or bundt pan and a measuring cup.
4. Four large eggs
5. Four sticks of real butter with salt not the cheap stuff.
6. 1 teaspoon of baking soda
7. 3 cups of sugar
8. 3 cups of self-rising flour
9. 1 and half cups of whole or 2% milk
10. 1 cup of chocolate baking coco
11. 1 cup of cooking oil or Crisco shortening which you like
12. 1 teaspoon of vanilla
13. Preheat oven to 325 degrees
14. 1 sheet of wax paper to line the bottom of your pan

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Now to get started gather up your eggs, sugar, oil, butter and vanilla and put these in the mixing bowl and cream all together for about 3 minutes
and do not forget to crack open the eggs and and separate them from the shell just kidding. After everything has been creamed it is time to start adding the main ingredients. Take your measuring cup and measure out 1 cup of flour and add to mixture mix together well also at this time add 1 teaspoon of baking soda this helps the cake to rise. While you are mixing this together add 1/2 cup of milk and alternate back and forth between flour and milk until all blended well. The cake mix is also complete now its time to add the chocolate baking coco into the bowl and mix well about 2 minutes.

Taking your tube pan place it on the wax paper and using a pencil draw a circle around the shape of the pan and using a pair of scissors cut the wax paper out into the shape of the tube pan. Place the wax paper in the bottom of the tube pan and spray it with Pam or what ever cooking spray you like or do it the old fashioned way and flour it real good making sure to get around the whole pan so the cake will not stick.

The wooden spoon comes into play now gather up your mixing bowl and taking your spoon find some family members who are standing around wanting to lick the bowl and pop them on the hand with it my grandma used to do this saying , ” you will get your chance when I am finished with it. Spoon the mixture into the tube pan do not overfill the pan because the cake will rise alot , so you may need a second pan but use your own judgment. Now take the tube pan and place into your pre-heated oven right in the center and place a broiler pan under it with just 1/2 inch layer of water to catch any drips if the cake does rise over the height of the pan. The water keeps the drips from smoking and keeps the cake from drying out. Set you timer for 1hr and 15 minutes you may have to experiment with this depends on how moist you like your cake. When 1 hr has passed open the oven door slowly and see how the cake is doing and close it back slowly because if you slam it the cake will fall. After 15 to 25 minutes open the oven door again and take a toothpick and stick it into the cake if it comes out clean the cake is done. Another way too is the finger test , take your finger and press down on the cake if it jiggles like jello it is not done but it it bounces back from being pressed down it is done.

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Remove the cake from oven and allow to cool then turn pan over onto a cake plate and slice up a piece and enjoy and serve with a bowl of your favorite ice cream if you wish and sit back and remember the good ole days.