Purposely I didn’t over do it with desserts for July 4th. Yes there was a dessert table but most of the goodies were shipped out. I also made two cakes for a cookout we went to. One was a Buttermilk Pound Cake in which I used Crème Brulee creamer in place of the buttermilk. Yeah it was good and, I didn’t get a picture of it.
The other one pictured here was just too darn gorgeous and there was no way I could forget to get a picture. Once again I used my new favorite pan and it did not disappoint. It’s a Fudge Pound Cake that I doused with a cocoa glaze. I used Hershey’s Special Dark Cocoa to intensify the chocolate flavor. This cake against the white plate with the red trim looks like velvet. As a matter of fact the texture was so fine and smooth that it left a velvety taste on the palate.
My mermaid in training (Gabrielle) could hardly wait until her mom gave her the go ahead to have a piece. I’m so happy that this cake was no where near me after the cookout.
We have big plans for this coming weekend, all the kids are coming home. That means the fat and carb rush will soon be upon us. Stay tuned for all the yummy details!
Chocolate Fudge Pound Cake – adapted from Betterrecipes
3 cups Flour
2¾ cup Sugar
¼ cup Cocoa ( I used Hershey’s Special Dark Cocoa)
¼ tsp Baking Powder
⅛ tsp Salt
5 Large Eggs, at room temperature
1 cup Milk
2 sticks Butter
½ cup Canola Oil
2 tsp Vanilla
1 cup powdered sugar
1 TBS Hershey’s Special Dark Cocoa
Mix softened butter, vegetable oil and sugar on medium speed with mixer. Add eggs one at a time, beating well after each, then add vanilla. Combine flour, salt, cocoa and baking powder in a small bowl. Add to butter mixture, one cup at a time, alternating with partial cup of milk, beginning and ending with flour mixture. Beat very well between milk and flour additions. Beat well on medium high before pouring into prepared tube or bundt pan. Bake at 325 degrees about 1 hour and 15 minutes or until done. Test for doneness in center of cake.
For the glaze I combined all ingredients and mixed until I achieved a consistency suitable for applying with a pastry brush. I used approximately 4 TBS of milk. Brush on the cake while it is still warm.