Best Chocolate Amaretto Pound Cake Recipes

CHOCOLATE CHIP-AMARETTO POUND CAKE

Chocolate Chip-Amaretto Pound Cake image

Start with a devil's food cake mix to deliver this amaretto-flavored pound cake studded with chocolate chips.

Provided by Judy Wilson

Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake

Yield 12

Number Of Ingredients 7

Ingredients

3 eggs
1 (18.25 ounce) package devil's food cake mix
⅓ cup vegetable oil
1 cup water
2 tablespoons almond extract
1 cup semisweet chocolate chips
¼ cup confectioners' sugar for dusting

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 41.8 g, Cholesterol 55 mg, Fat 17.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 336.5 mg, Sugar 29 g

CHOCOLATE AMARETTO POUND CAKE

Chocolate Amaretto Pound Cake image

Dusted with confectioner's sugar, this appears to be a simple pound cake...however, in the mouth it is anything but simple! This cake is moist, dense, and very chocolatey-almondy-buttery..... just down right delicious!! I have been making this recipe for years and like to serve it with real whipped cream. This is another creation by Boston caterer, Ellen Helman, from The Uncommon Gourmet.

Provided by Acerast

Categories Dessert

Time 1h30m

Yield 1 bundt cake, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups butter, room temperature
3 cups sugar
5 eggs
1/4 cup Amaretto
2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon salt
1/4 teaspoon baking powder
1 cup buttermilk
confectioners' sugar, for dusting

Steps:

Position an oven rack in the center of the oven.
Preheat the oven to 325°F
Grease a 10-inch bundt pan.
In the bowl of an electric mixer, cream the butter.
Gradually add the sugar, beating until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the Amaretto, beat to blend.
In a medium bowl, combine the flour, cocoa, salt, and baking powder.
Add the dry ingredients alternately with the buttermilk, mixing until evenly blended.
Pour batter into the prepared pan.
Bake for 1 hour and 15 to 20 minutes, until a tester inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes.
Remove the cake from the pan to a rack to cool completely.
Dust with confectioner's sugar.
Great with real whipped cream.