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Double Chocolate Pound Cake
3 cups all-purpose
flour
2 cups sugar
1
/2 cup unsweetened
Dutch-processed
cocoa powder
3 teaspoons baking
powder
1
/2 teaspoon salt
1 cup butter, softened
1
1
/4 cups low-fat milk
1 teaspoon vanilla
5 eggs
Chocolate Glaze
2 squares (1 oz each)
unsweetened
chocolate
3 tablespoons
margarine or butter
1 cup powdered sugar
3
/4 teaspoon vanilla
2 tablespoons hot
water
Combine dry ingredients in mixer bowl. Add butter, milk,
and vanilla. Attach bowl and Flat Beater to mixer. Turn
to Stir Speed and mix about 1 minute. Stop and scrape
bowl. Turn to Speed 6 and beat about 2 minutes. Stop
and scrape bowl.
Turn to Speed 2 and add eggs, one at a time, mixing
about 15 seconds after each addition. Turn to Speed 4
and beat about 30 seconds.
Pour batter into greased and floured 10" tube pan.
Bake at 325°F for 1 hour 20 minutes, or until toothpick
inserted in center comes out clean. Cool completely
on wire rack. Remove cake from pan and drizzle with
Chocolate Glaze.
Melt chocolate and margarine in small saucepan over
low heat. Remove from heat. Stir in powdered sugar and
vanilla. Stir in water, 1 teaspoon at a time, until glaze is
of desired consistency.
Yield: 16 servings.
Per serving: About 390 cal, 6 g protein, 55 g carb,
18 g fat, 99 mg chol, 289 mg sodium.
3 cups all-purpose
flour
2 cups sugar
3 teaspoons baking
powder
1
/2 teaspoon salt
2 cups butter, softened
1
/2 cup low-fat milk
1 teaspoon vanilla
1 teaspoon almond
extract
6 eggs
Combine dry ingredients in mixer bowl. Add butter, milk,
vanilla, and almond extract. Attach bowl and Flat Beater
to mixer. Turn to Stir Speed and mix about 1 minute. Stop
and scrape bowl. Turn to Speed 6 and beat about
2 minutes. Stop and scrape bowl.
Turn to Speed 2 and add eggs, one at a time, mixing
about 15 seconds after each addition. Turn to Speed 4
and beat about 30 seconds.
Pour batter into greased and floured 10" tube pan.
Bake at 350°F for 1 hour 15 minutes, or until toothpick
inserted in center comes out clean. Cool completely on
wire rack. Remove cake from pan.
Yield: 16 servings.
Per serving: About 419 cal, 5 g protein, 44 g carb,
25 g fat, 143 mg chol, 378 mg sodium.
Old-Fashioned Pound Cake