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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 522269" data-attributes="member: 1246"><p style="text-align: center">Chocolate Pound Cake </p> <p style="text-align: center">by Paula H. Deen</p><p></p><p> </p><p style="text-align: left">In the early days of The Bag Lady, this cake was definitely one of those foods on the top of my customers' love list. I made sure that I baked and served it at least once a week. I hope you love it too. This cake freezes very well and is a great treat to have on hand for unexpected or drop-in company. Die-hard chocoholics might want to just throw on their favorite chocolate icing.</p><p></p><p><strong>Servings: 16</strong></p><ul> <li data-xf-list-type="ul">3 cups all-purpose flour</li> <li data-xf-list-type="ul">1/2 teaspoon baking soda</li> <li data-xf-list-type="ul">1/2 teaspoon baking powder</li> <li data-xf-list-type="ul">1/2 teaspoon salt</li> <li data-xf-list-type="ul">5 tablespoons cocoa</li> <li data-xf-list-type="ul">1 cup (2 sticks) butter, softened</li> <li data-xf-list-type="ul">1/2 cup vegetable shortening</li> <li data-xf-list-type="ul">3 cups sugar</li> <li data-xf-list-type="ul">5 eggs</li> <li data-xf-list-type="ul">1 cup buttermilk</li> <li data-xf-list-type="ul">1 tablespoon pure vanilla extract</li> </ul> <ul> <li data-xf-list-type="ul">Preheat oven to 325 degrees friend. Grease and flour a 10-inch Bundt pan.</li> <li data-xf-list-type="ul">Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.</li> <li data-xf-list-type="ul">Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.</li> <li data-xf-list-type="ul">Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.</li> </ul></blockquote><p></p>
[QUOTE="moreluck, post: 522269, member: 1246"] [CENTER]Chocolate Pound Cake by Paula H. Deen[/CENTER] [LEFT]In the early days of The Bag Lady, this cake was definitely one of those foods on the top of my customers' love list. I made sure that I baked and served it at least once a week. I hope you love it too. This cake freezes very well and is a great treat to have on hand for unexpected or drop-in company. Die-hard chocoholics might want to just throw on their favorite chocolate icing.[/LEFT] [B]Servings: 16[/B] [LIST] [*]3 cups all-purpose flour [*]1/2 teaspoon baking soda [*]1/2 teaspoon baking powder [*]1/2 teaspoon salt [*]5 tablespoons cocoa [*]1 cup (2 sticks) butter, softened [*]1/2 cup vegetable shortening [*]3 cups sugar [*]5 eggs [*]1 cup buttermilk [*]1 tablespoon pure vanilla extract [/LIST] [LIST] [*]Preheat oven to 325 degrees friend. Grease and flour a 10-inch Bundt pan. [*]Sift together flour, baking soda, baking powder, salt, and cocoa and set aside. [*]Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well. [*]Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve. [/LIST] [/QUOTE]
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