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October 2018

Pound Cake Recipes

Eggs Recipes

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Judy's Chocolate Pound Cake Recipe

Judy's Chocolate Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Judy's Chocolate Pound Cake recipe  PDF


2 Sticks butter
3 c Sugar
6 Large eggs
3 c All purpose flour
1/2 ts Salt
1/2 ts Baking powder
1 pk German sweet chocolate
1/4 c Water
3/4 c Milk
1 ts Vanilla
1/2 ts Almond e tract opt.
Stir chocolate in 1/4 cup water over low heat until melted. Cool and set aside. Cream butter and sugar in large bowl of electri mi er. Add eggs, one at a time, creaming well after each egg. Add melted chocolate. In separate bowl, blend flour, baking powder and salt with a fork. Add flour mi ture alternately with milk to creamed mi ture in electric mi er. Blend well. Stir in flavorings. Pour into greased and floured Bundt or tube pan. Bake in 325 degree oven for one hour and fifteen minutes. Cool pan on cake rack for 20 minutes. Then loosen around with silver knife. Cool another 30 minutes before removing from cake pan. This cake really doesn't need a frosting, but you might want to dust on a little powdered sugar.

Judy's Chocolate Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
189 people have voted
Last Reviewed on 2018-10-22



Monday, Oct 22 2018 Download & Print Judy's Chocolate Pound Cake recipe  PDF   Pound Cake recipes RSS   Thumsb up

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Bisquick drop biscuits French vanilla ice cream Fresh sliced strawberries Fresh whipped cream This is a really easy dessert, loaded with calories, and not for the faint of heart Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of sugar (or 2, if you like). Bake as directed. While still warm, cut in half and put the bottom half in a bowl. Cover with fresh strawberries (which you have marinated in 4 Tb sugar in the refrigerator for 2 days), add a scoop or two of French vanilla ice cream, and then top with the top layer of the biscuit. Now, cover with more strawberries ...

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