Prep 20 mins
Cook 1 hr 15 mins
Kids love this simple pound cake which was originally printed in Bon Appetit (November 1983).
- 6 tablespoons sugar
- 3 tablespoons unsweetened cocoa
- 1 1⁄2 tablespoons water
- 1⁄2 cup butter or 1⁄2 cup margarine, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
- 1⁄2 cup semi-sweet chocolate chips
- 1⁄8 teaspoon baking soda
- Preheat oven to 350-degrees F.
- Grease and flour 9x5-inch loaf pan.
- Blend sugar and cocoa in saucepan.
- Stir in water.
- Simmer over med.
- -lowheat, stirring until smooth.
- Simmer for 3 minutes.
- Cream butter or margaine in large bowl until fluffy.
- Beat in sugar and eggs.
- Blend in vanilla.
- Sift flour, baking powder and salt.
- Add sifted ingredients alternately with milk to creamed mixture.
- Fold in chocolate chips.
- Pour 1/3 of batter into pan.
- Divide remaining batter in half.
- Mix one portion (one half of remaining batter) into cocoa mixture with baking soda.
- Spoon over batter in pan.
- Top with remaining (1/3 of original batter) batter.
- Bake for 65-75 minutes or until toothpick comes out clean.
A nice tasting cake that looks great, I can see that kids would love it. I'm not a very accomplised baker so take my criticisim with a grain of salt: I found the cake a little dry (though that could just be my moody oven) also during prep it seemed to make a lot of dishes. (LOL) I broke the cake into chunks and kind of made a trifle with some custard and whipped cream which was deliscioso.
I stuck to the recipe with great results, it smelt divine and tasted even better!!!! My middle (as most fussiest eater!) thought it was great and managed to eat her way through most of it!! Recommendation in deed! Thanks ellie
I love this! It took only 55 minutes in my oven, for some reason, and it tasted even better the second day, because it was denser and the crust was softer. Delicious!