Ingredients:
Cream thoroughly:
3 sticks butter,
3 cups sugar
Add:
6 eggs,
1 tsp. vanilla
Sift together:
3 cups flour,
½ tsp. baking powder,
½ cup cocoa,
½ tsp. salt
Add sifted ingredients alternately with
1 ¼ cups milk to creamed mixture.
Bake 350 for an hour. Try not to overbake… if anything, slightly underbake, if possible!
Frost with Quick Caramel Frosting from The Cake Mix Doctor (tinted with orange food color, opt.). Garnish with pecan halves.
Caramel Icing :
Quick Caramel Icing
1 stick butter
1 cup brown sugar
1/4 cup whole milk
2 cups confectioners’ sugar, sifted
1 tsp. vanilla extract
How to Make Chocolate Pound Cake with Caramel Frosting
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Ingredients
Cream thoroughly:
3 sticks butter,
3 cups sugar
Add:
6 eggs,
1 tsp. vanilla
Sift together:
3 cups flour,
½ tsp. baking powder,
½ cup cocoa,
½ tsp. salt
Add sifted ingredients alternately with
1 ¼ cups milk to creamed mixture.
Bake 350 for an hour. Try not to overbake… if anything, slightly underbake, if possible!
Frost with Quick Caramel Frosting from The Cake Mix Doctor (tinted with orange food color, opt.). Garnish with pecan halves.
Caramel Icing :
Quick Caramel Icing
1 stick butter
1 cup brown sugar
1/4 cup whole milk
2 cups confectioners’ sugar, sifted
1 tsp. vanilla extract
How to Make a Caramel-Frosted Chocolate Pound Cake
In a medium-sized heavy saucepan, melt the butter and brown sugar over medium heat. Stori and simmer for about 2 minutes, or until the mixture comes to a boil. Return the mixture to a boil, stirring constantly, and then remove the pan from the heat. Combine the confectioners’ sugar and vanilla extract in a mixing bowl. To make it extra smooth, use a wooden spoon or an electric mixer. If you don’t use it right away (while it’s still warm), the frosting will solidify. If the frosting hardens while you’re icing the cake, simply place it back over low heat and mix until it softens.
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