Bittersweet Chocolate Pound Cake
Recipe Number: 1402
Contributor: NA
Rating: 10.00 based on 1 votes
Rate This Recipe
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Serves:
12
Calories Per Serving: 546
Preparation Time: 15 minutes
Difficulty: Easy
Print Friendly Version
Recipe is Unreviewed
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| Ingredients: |
Cake
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/2 cups water
2 Tbs TASTER’S CHOICE® 100% Pure Instant Coffee
3 bars (6 oz.) NESTLÉ® TOLL HOUSE® Unsweetened Chocolate Baking Bars, broken into pieces
2 cups granulated sugar
1 cup (2 sticks) butter, softened (we recommend LAND O LAKES® Butter)
1 tsp vanilla extract
3 large eggs
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Chocolate Glaze
1 bar (2 oz.) NESTLÉ® TOLL HOUSE® Unsweetened Chocolate Baking Bars
3 Tbs butter or margarine (we recommend LAND O LAKES® Butter)
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons water
1 tsp vanilla extract
Powdered sugar (optional)
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| Cooking Instructions: |
Cake
Combine flour, baking soda and baking powder in small bowl. Bring water and Taster's Choice to a boil in small saucepan; remove from heat. Add 3 bars (6 oz.) baking chocolate; stir until smooth. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture. Pour into prepared bundt pan. Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Drizzle with Chocolate Glaze; sprinkle with powdered sugar.
Chocolate glaze
Melt baking bar and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
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