Best Trisha Yearwoods Chocolate Pound Cake Amended Recipes

COLD OVEN POUNDCAKE

Cold Oven Poundcake image

Provided by Trisha Yearwood

Time 2h

Yield 10 servings

Number Of Ingredients 6

Ingredients

1 cup (2 sticks) butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

BEST CHOCOLATE POUND CAKE

Best Chocolate Pound Cake image

A delicious make-ahead cake which freezes well. Wonderful warm, topped with a little butter and a glass of milk!

Provided by m-ann

Categories Desserts Cakes Pound Cake Recipes

Yield 12

Number Of Ingredients 13

Ingredients

½ cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
1 ¼ cups milk
1 teaspoon vanilla extract
½ teaspoon almond extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.

Nutrition Facts : Calories 569.8 calories, Carbohydrate 77.5 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 13.2 g, Sodium 264.4 mg, Sugar 51.5 g

TRISHA YEARWOOD'S CHOCOLATE POUND CAKE (AMENDED) RECIPE - (4/5)

Trisha Yearwood's Chocolate Pound Cake (amended) Recipe - (4/5) image

Provided by MaryEllen

Number Of Ingredients 10

Ingredients

3 cups flour
1/2 t. Baking Powder
1/2 t. Salt
1/2 cup Cocoa
2 sticks (1 cup) Butter, room temperature
1/2 cup Vegetable Shortening
3 cups Sugar
5 large Eggs, room temperature
1 cup Milk (International Delight Amaretto Cafe coffee creamer)
2 t. Vanilla (Almond Extract)

Steps:

Preheat oven to 350F. Grease 10 inch tube pan Sift together flour, baking powder, salt and cocoa together. Set aside. With a stand mixer running, cream butter and shortening with sugar till fluffy. Add Eggs, one at a time, mixing well after each addition. Add flavoring. With the motor running, alternate, add flour mixture and milk, beginning and ending with flour. Pour batter into pan and bake 1 hour and 15 minutes, testing with a toothpick. The toothpick should have a bit of batter on it. Do NOT over bake. Cool 60 minutes then turn out to a rack to cool completely.