Mile High Chocolate Pound Cake recipe
I did add 2 tsp of Vanilla and prepped pan with Crisco and Cocoa powder**
Ingredients:
- 8 eggs
- 4 sticks of unsalted better
- 1 cup of cocoa powder
- 2 teaspoons of baking soda
- 4 cups of flour
- 4 cups of sugar
- 1 cup of milk
- 1 bar of cream cheese
- 1 cup of chocolate chips
- 1 cup of walnuts
instructions
- Note: Let eggs and butter come up to room temperature.
- 1. Lightly oil and mist a 6-inch bundt or pan with Baker’s Joy.
- 2. Weigh out sugar and flour.
- 3. Sieve cocoa powder, flour and baking soda.
- 4. To a pint-sized In a zip-lock bag, shake in the walnuts and chocolate chips. This guarantees even spread of batter.
- 4. On slow speed, cream butter and sugar, adding sugar just as needed.
For a consistent mix, scrape the bowl sides. - 5. Beat each egg one minute.
Keeping the speed low, add the milk. - 7. Till everything is blended, gradually add the chocolate chunks and walnuts.
- 8. Leaving 11/2 inches for rising, pour batter into tube or bundt pan.
To equally disperse air pockets, shake the pan.
Put pan in the freezer. When a knife inserted cleanly comes out, bake at 325° for 75 minutes. Okay, a few crumbs.
