Everson Market Recipes
https://www.eversonmarket.com/Recipes/Detail/4550/Chocolate_Pound_Cake
Chocolate Pound Cake
The very best chocolate pound cake
Ingredients
| 2 |
cups |
sugar
|
|
|
| 1 |
cup |
butter (2 sticks) (no substitutes)
|
|
|
| 4 |
|
large eggs
|
|
|
| 1 1/4 |
cups |
Hershey's chocolate syrup
|
|
|
| 6 1/8 |
ounces |
Hershey's chocolate bar (most of a large bar), melted in microwave
|
|
|
| 2 1/2 |
cups |
all-purpose flour
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1 |
cup |
buttermilk*
|
|
|
| 1 |
teaspoon |
vanilla extract
|
|
|
| 1/2 |
teaspoon |
baking soda
|
|
|
Directions:
Preheat oven to 350 F. Grease and flour large tube cake pan or bundt pan.
Cream sugar and butter well. Add eggs, one at a time, beating well after each. Avoid overbeating. Add chocolate syrup and melted chocolate bar. Combine flour and salt. Mix together buttermilk, vanilla and baking soda. Add flour mixture alternately with buttermilk mixture to chocolate mixture, beginning and ending with flour mixture.
Pour batter into prepared pan. Bake at 350 degrees for 1 hour and 10 minutes. Cool in pan for 10 minutes, then turn out.
*No buttermilk? Substitute 1 tablespoon lemon juice and enough milk to make 1 cup.
Please note that some ingredients and brands may not be available in every store.
Everson Market Recipes
https://www.eversonmarket.com/Recipes/Detail/4550/Chocolate_Pound_Cake