Moist, delicious chocolatey pound cake done with a few modern day touches. Say yes to the cake, you’ll be glad you did! For those of you new to my blog – welcome! It’s always fun to have more people join us! For those of you that read my blog regularly, thank you!
Basically, here at Megamommy, I try to create simple, delicious, and reliable recipes that you can make just the way they are, or change a bit depending on what you’re looking for that day.
I thinks it is the simple, well done, recipes that make most people the happiest. So that’s how I approach food in general.
I named this one Classy Triple Chocolate Pound Cake, because this pound cake is wonderful when you want to serve something just a little special for company, or you just want something really good for your family.
The flavor of this pound cake is so delicious by itself, and it’s pretty enough to be served as is, simply slice and serve.
However, keep in mind you will be adding Chocolate Pudding mix, and a chocolate bar to the batter, and of course topping it off with a chocolate glaze, and a little more chopped chocolate.
Half of the chopped up chocolate bars goes in the mixture, and half goes on top, or however you prefer. I used Chocolove XOXOX, but any brand would work just fine.
Classy Triple Chocolate Pound Cake
1 milk chocolate cake mix (regular size)
1 packet instant Chocolate pudding mix
4 larges eggs, room temperature
1/2 cup water
1/2 cup vegetable oil
1 cup low-fat sour cream, room temperature
1 (3.2 oz.) Hazelnuts in Milk Chocolate Bar, divided, or about 1/2 cup mini chocolate chips
1 cup Powdered Sugar
1 tablespoon unsweetened cocoa powder
1-2 tablespoons Chocolate Caramel coffee creamer, chocolate milk, or regular milk
1. Preheat oven to 350F degrees. Spray two 8-in. x 4-in. loaf pans with cooking spray; set aside. Chop chocolate bar into pieces; set aside. In a large bowl, in no particular order, combine the cake mix, pudding mix, water, eggs, oil and sour cream; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in half of the chopped chocolate.
2. Pour mixture into two 8-in. x 4-in. loaf pans. Bake at 350F degrees for 40-45 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. When the loaves are completely cool mix together Chocolate Glaze. For the glaze, stir together the powdered sugar and unsweetened cocoa in a medium bowl. Add 1 tablespoon creamer or milk, and mix until combined. If you need more creamer or milk continue to add it 1 teaspoon at a time until the mixture is desired consistency. Drizzle over loaves as desired, top with the other half of the chopped chocolate. Allow to dry for 15-30 minutes before serving.
Serves: 24 – 2 loaves(12 slices each loaf).