Rich Chocolate Pound Cake Recipe

Ingredients
<br>- 2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
<br>- 3 cups all-purpose flour
<br>- 1 tablespoon baking powder
<br>- 1/2 teaspoon salt
<br>- 2 cups packed light brown sugar
<br>- 1 cup butter, softened
<br>- 1 tablespoon vanilla extract
<br>- 4 large eggs, room temperature
<br>- 1/2 cup milk
<br><p></p>Directions
<br>step 1: PREHEAT oven to 350 degrees F. MICROWAVE 1 1/2 cups morsels in a medium, microwave-safe bowl on HIGH power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool to room temperature. Combine flour, baking powder and salt in a medium bowl.
<br>step 2: BEAT sugar, butter and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture alternately with milk. Spoon into well-greased 10-inch Bundt pan.
<br>step 3: BAKE for 55 to 65 minutes until wooden pick inserted in cake comes out clean. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely.
<br>step 4: MICROWAVE remaining morsels in a heavy-duty plastic bag on HIGH power for 45 seconds; knead bag to mix. Microwave at additional 10 to 20-second intervals, kneading until smooth. Cut a small hold in corner of bag; squeeze to drizzle over cake.
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Ingredients
- 2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups packed light brown sugar
- 1 cup butter, softened
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 1/2 cup milk

Directions
step 1: PREHEAT oven to 350 degrees F. MICROWAVE 1 1/2 cups morsels in a medium, microwave-safe bowl on HIGH power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool to room temperature. Combine flour, baking powder and salt in a medium bowl.
step 2: BEAT sugar, butter and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture alternately with milk. Spoon into well-greased 10-inch Bundt pan.
step 3: BAKE for 55 to 65 minutes until wooden pick inserted in cake comes out clean. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely.
step 4: MICROWAVE remaining morsels in a heavy-duty plastic bag on HIGH power for 45 seconds; knead bag to mix. Microwave at additional 10 to 20-second intervals, kneading until smooth. Cut a small hold in corner of bag; squeeze to drizzle over cake.

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