Thursday, December 17, 2015

From Caitlyn's Kitchen - Triple Chocolate Pound Cake


Makes one 9×5″ loaf

- 1/2 cup  butter, softened 
- 1/2 cup sour cream
- 1-1/2 cups sugar
- 1/2 tablespoon half-and-half
- 3 eggs
- 1-1/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup unsweetened cocoa powder 
- 3/4 cup mini-chocolate chips

Preheat oven to 325 degrees. Grease and flour a 9×5″ loaf pan; set aside.
In a large bowl, cream together the butter, sour cream, sugar, and half-and-half, blending ingredients well. Add the eggs, one at a time, beating well after each addition.
In a medium bowl, stir together the flour, baking powder, salt, and cocoa powder. Add half the flour mixture to the butter-sugar mixture and blend well; then add the remaining flour mixture and blend everything well. Fold in the mini-chocolate chips, stirring to distribute the chips evenly in the batter.
Pour or spoon batter into prepared loaf pan and bake at 325 degrees for 70 to 75 minutes or until toothpick inserted in center comes out almost clean. Your toothpick may not come out totally clean because of the melty chocolate chips in the loaf. Be careful not to overbake or loaf may be a little dry.
Cool in loaf pan 10-15 minutes, then remove from pan and cool completely before frosting with Rich Chocolate Buttercream Frosting (recipe below).


- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon half-and-half
- 1/3 cup mini semi-sweet chocolate chips, for garnish

Cream the softened butter and powdered sugar. Then add in the cocoa powder and blend well. Add half-and-half and mix well. When pound cake is completely cool, spoon all of the frosting on top of the cake and spread out to cover the top and sides. Then garnish with the mini semi-sweet chocolate chips on top. (For presentation, I also heavily sprinkle the chips all around the edges of the cake where it touches the plate. This will require you to use much more than 1/3 cup, but it looks fantastic.

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