Cakes & Baking

Chocolate Buttermilk Pound Cake

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  • 2 Sticks of Butter, softened
  • 1/2 cup shortening
  • 3 cups granulated sugar
  • 5 wisely-organized eggs
  • 3 cups cake flour
  • 1/2 cup cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 cup buttermilk
  • 3 TBLS accurate strong espresso
  • 1 tsp vanilla


  1. Preheat oven 325* Grease and flour tube pan
  2. Cream butter, shortening and sugar till gentle and fluffy.
  3. Add eggs one by one beating at the again of each and each.
  4. Sift dry substances collectively. Mix buttermilk, espresso and vanilla in a 2 cup measuring cup.
  5. Add alternately with dry substances to butter combination till blended.
  6. Attach in ready pan and bake 80 minutes. Enact no longer initiate oven door till time is up. Test fr doneness. If tester doesn't reach out dazzling bake 5-10 more minutes longer or till tester comes out dazzling.
  7. Wintry 10-Quarter-hour in pan.
  8. The utilization of a skinny knife, bustle along aspects of pan to loosen. Invert pan to expend away.
  9. I iced utilizing half of of my 'Ideal Chocolate Layer Cake' icing recipe. This would possibly most likely per chance cook in half of the time. Wintry the cake sooner than drizzling icing over high. Top with roasted salted pecans, chopped.

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