Chocolate Pound Cake
My husband volunteered to return to Iraq six months after he was home from his prior tour. I had a going away party for him and wanted a dessert that would serve quite a few people yet could be made ahead of time. I found this beauty to make. There is just something about heavy cakes that I love. Throw some chocolate in, even better. Throw LOTS of chocolate in...the greatest!
1 cup Oil
3 cups sugar
1 teaspoon vanilla
5 large eggs
3 1/4 cups flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
1 cup semi-sweet chocolate chips regular or mini
1 cup semi-sweet chocolate chips
1/4 cup butter flavored shortening
1 tablespoon light corn syrup
Bake for 1 hour, or until toothpick inserted in center comes out clean. Cool on wire rack 20 minutes.
If yours did like mine and raised above the pan use a cake leveler or long serrated knife to even the cake to the rim of the pan.
Invert onto serving plate. Cool completely.
Combine chocolate chips, shortening and corn syrup in a microwave safe bowl. Microwave for 30 seconds; stir.
Repeat at 10 second intervals, until just melted and smooth.
Cool slightly. Spoon over cake. Let stand until glaze is firm.Print Recipe
We sampled the top that I cut off to see if this cake was as good as it looked. Fresh it was just okay. I thought the flavor of buttermilk was just too strong. After sitting for a day the flavors blended and it was probably the best chocolate cake I'd ever tasted.