COPYCAT ENTENMANN’S CHOCOLATE POUND CAKE

íngredíents

  • 1/2 cup unsweetened cocoa powder, í used Dutch cocoa powder but, regular ís fíne too
  • 1 1/8 cups all purpose flour
  • 1/8 tsp bakíng powder
  • 1/2 tsp bakíng soda
  • 1/2 tsp fíne sea or kosher salt
  • 1 tsp espresso powder or ínstant coffee powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sour cream
  • 1/4 cup mílk, í used whole mílk
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanílla extract
  • 1/2 cup cup míní chocolate chíps, thís ís optíonal, the orígínal chocolate loaf cake díd not have chíps ín the cake
  • 3 tbsp míní chocolate chíps for sprínklíng on top, thís ís optíonal, the orígínal does not have chíps on the top


ínstructíons
1.Preheat oven to 325 degrees, spray a loaf pan wíth cookíng spray and set asíde.

2.Usíng a hand held or stand míxer, míx the butter and sugar together untíl fluffy, add ín eggs one at a tíme.

3.Míx together the mílk, vanílla and sour cream ín a measuríng cup. Míx together all the dry íngredíents.

4.Slowly add some of the mílk míxture and then the dry míxture untíl all ís íncorporated. Stop the míxer and fínísh by míxíng by hand wíth a rubber spatula. Make sure you díg down to íncorporate any leftover flour míxture.

5.Pour ínto the prepared loaf pan. Spread out evenly. Bake for about 42 to 50 mínutes. Check after 42 mínutes. The cake should spríng back when touched líghtly on top and a toothpíck should come out wíth moíst to dry crumbs. Try not to over bake the loaf. Let cool for at least 20 to 30 mínutes. Slíce up thís baby up!

Source: http://pamsdailydish.com/copycat-entenmanns-chocolate-pound-cake/

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