FANDOM


 
Line 1: Line 1:
Chocolate Ripple Pound Cake
+
  +
  +
[[chocolate]] Ripple Pound Cake
  +
   
 
Yield: 1 Cake
 
Yield: 1 Cake
  +
   
 
Ingredients
 
Ingredients
   
2 1/2 c sugar
+
*2 1/2 c [[sugar]]
2 c butter; softened, (this is 1 lb.)
+
*2 c [[butter]]; Softened, (this is 1 Lb.)
4 c flour
+
*4 c [[flour]]
10 eggs
+
*10 [[eggs]]
1 tb vanilla extract
+
*1 tb [[vanilla extract]]
2 1-oz squares unsweetened chocolate; melted
+
*2 1-Oz Squares [[unsweetened chocolate]]; Melted
  +
   
 
Instructions
 
Instructions
   
Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt or tube pan.
+
Measure the sugar and butter into a large bowl, and beat with an electric
+
Preheat Oven to 325 Degrees F. Grease And [[flour]] a 10-Inch Bundt or Tube Pan.Measure The [[sugar]] And [[butter]] Into a Large Bowl, And Beat With an ElectricMixer at Low Speed Until Blended. Increase Speed to Medium And Beat UntilLight And Fluffy. Add [[eggs]], One at a Time, And Keep Beating. Then AddVanilla And [[flour]], And Continue Beating For About 2 Minutes, Scraping TheBowl From Time to Time.
mixer at low speed until blended. Increase speed to medium and beat until
+
light and fluffy. Add eggs, one at a time, and keep beating. Then add
+
Measure About 7 Cups of The Batter Into The Baking Pan. Stir The MeltedChocolate Into The Remaining Batter, And Beat Until Well Mixed. SpoonChocolate Mixture Over The Plain Batter, And Swirl Together Using a KnifeOr Rubber Scraper. Don't Over-Mix or You'll Ruin The Marbled Effect.Bake For 1-1/2 Hours, or Until a Toothpick Inserted Into The Center of TheCake (not The Hole, The Batter!) Comes Out Clean. Cool Cake in The Pan For
vanilla and flour, and continue beating for about 2 minutes, scraping the
+
*10 Minutes Before Removing From The Pan, Then Let Cool Completely on a RackBefore Serving.
bowl from time to time.
 
Measure about 7 cups of the batter into the baking pan. Stir the melted
 
chocolate into the remaining batter, and beat until well mixed. Spoon
 
chocolate mixture over the plain batter, and swirl together using a knife
 
or rubber scraper. Don't over-mix or you'll ruin the marbled effect.
 
Bake for 1-1/2 hours, or until a toothpick inserted into the center of the
 
cake (not the hole, the batter!) comes out clean. Cool cake in the pan for
 
10 minutes before removing from the pan, then let cool completely on a rack
 
before serving.
 
   
   
==Contributed by :==
+
==contributed by :==
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
+
* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
[[Category:catsrecipes]]
+
[[category:catsrecipes]] [[Category:Vanilla extract Recipes]] [[Category:Unsweetened chocolate Recipes]] [[Category:Flour Recipes]] [[Category:Butter Recipes]] [[Category:Granulated sugar Recipes]] [[Category:Egg Recipes]] [[Category:Chocolate Recipes]]

Revision as of 15:18, May 7, 2007


chocolate Ripple Pound Cake


Yield: 1 Cake


Ingredients


Instructions


Preheat Oven to 325 Degrees F. Grease And flour a 10-Inch Bundt or Tube Pan.Measure The sugar And butter Into a Large Bowl, And Beat With an ElectricMixer at Low Speed Until Blended. Increase Speed to Medium And Beat UntilLight And Fluffy. Add eggs, One at a Time, And Keep Beating. Then AddVanilla And flour, And Continue Beating For About 2 Minutes, Scraping TheBowl From Time to Time.

Measure About 7 Cups of The Batter Into The Baking Pan. Stir The MeltedChocolate Into The Remaining Batter, And Beat Until Well Mixed. SpoonChocolate Mixture Over The Plain Batter, And Swirl Together Using a KnifeOr Rubber Scraper. Don't Over-Mix or You'll Ruin The Marbled Effect.Bake For 1-1/2 Hours, or Until a Toothpick Inserted Into The Center of TheCake (not The Hole, The Batter!) Comes Out Clean. Cool Cake in The Pan For

  • 10 Minutes Before Removing From The Pan, Then Let Cool Completely on a RackBefore Serving.


contributed by :

Community content is available under CC-BY-SA unless otherwise noted.