Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Pound Cake - Bittersweet Chocolate Pound Cake
Famous Authors (View All Authors)
Cakesandfrostings - Pound Cake -  Bittersweet Chocolate Pound Cake Post by :Arlene2003 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1955

Click below to download : Cakesandfrostings - Pound Cake - Bittersweet Chocolate Pound Cake (Format : PDF)

Cakesandfrostings - Pound Cake - Bittersweet Chocolate Pound Cake

Makes 12 servings

For Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups water
2 tablespoons Taster's Choice® 100% Pure Instant Coffee
4 bars (8-ounce box) Nestle® Toll House® Unsweetened Chocolate Baking Bars, broken into pieces, divided
2 cups granulated sugar
1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
3 large eggs

For Glaze:
3 tablespoons butter or margarine
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons water
1 teaspoon vanilla extract
Powdered sugar (optional)


For Cake: Preheat oven to 325 degrees F. (300 F for dark pans). Grease 10-inch bundt pan. Combine flour, baking soda and baking powder in small bowl. Bring water and coffee granules to a boil in small saucepan; remove from heat. Add 3 bars (6 ounces) baking chocolate; stir until smooth.

Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture. Pour into prepared bundt pan.
Bake for 50 to 60 minutes or until long wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Drizzle with glaze; sprinkle with powdered sugar.

For glaze: Melt remaining baking bar (2 ounces) and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Pound Cake -  Blueberry-lemon Cream Cheese Pound Cake Cakesandfrostings - Pound Cake - Blueberry-lemon Cream Cheese Pound Cake

Cakesandfrostings - Pound Cake -  Blueberry-lemon Cream Cheese Pound Cake
2 cups granulated sugar 1/3 cup butter (or 1/2 cup light butter) -- softened 4 oz. 1/3 less-fat cream cheese -- softened 3 large eggs 1 large egg white 3 cups all-purpose flour -- divided 2 cups fresh or frozen blueberries 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 carton lemon low-fat yogurt -- (8-ounce) 2 teaspoons vanilla extract Cooking spray 1/2 cup powdered sugar 4 teaspoons lemon juice Preheat oven to 350 degrees. Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a
PREVIOUS BOOKS

Cakesandfrostings - Pound Cake -  Basic Yellow Pound Cake Cakesandfrostings - Pound Cake - Basic Yellow Pound Cake

Cakesandfrostings - Pound Cake -  Basic Yellow Pound Cake
1 pkg. yellow cake mix 1 pkg. (3.4 oz) vanilla instant pudding mix 1c. whole milk 1c. oil 4 large eggs Preheat the oven to 325 degrees. Lightly mist a tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Place all ingredients in a large mixing bowl. Blend on low speed for 1 minute. Increase to medium and beat 2 minutes more. Pour the batter into the prepared pan. Bake until golden brown and the cake springs back when lightly pressed with your finger, 58 to 60 minutes. Remove from the oven and cool for
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT