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

GLAZE
1 cup semi-sweet chocolate chips
1/4 cup butter flavored shortening
1 tablespoon light corn syrup

Preheat oven to 325ºF. Spray a 10-inch tube pan with flour no-stick cooking spray or just grease and flour pan. Make sure to get the entire pan because this cake will take up all the space.

Combine oil, sugar and vanilla in large bowl. Beat on low speed until blended.

Add eggs, one at a time, beating well after each addition. Beat on high speed 3 minutes, scraping bowl occasionally.

Combine flour, cocoa, baking powder and salt in medium bowl. Add dry ingredients alternately with milk to the egg mixture, beating well after each addition. Stir in 1 cup chocolate chips.

Spoon batter into prepared pan. The next time I make this I am going to take out 2 cups of batter and make a mini loaf because this did rise above the pan.

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.

For Glaze:

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.