Recipes for the Soul---

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< DIV> Glazed Chocolate Pound CakeCake1-3/4 cups Butter Flavor all-vegetable shortening,3 cups granulated sugar5 eggs1-teaspoon vanilla3-1/4 cups all-purpose flour1/2 cup unsweetened baking cocoa1-teaspoon baking powder1/2-teaspoon salt1-1/3 cup milk1-cup miniature semi-sweet chocolate chipsGlaze1-cup miniature semi-sweet chocolate chips1/4 cup Butter Flavor all-vegetable shortening1-tablespoon light corn syrupFor Cake, heat oven to 325ºF.

Grease and flour a 10-inch tube pan.Combine 1-3/4 cups of Butter Flavor Crisco Shortening, sugar, eggs,and vanilla.

Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat on high speed 6 minutes, scraping bowl occasionally.

Combine flour, cocoa, baking powder, and salt in medium bowl.

Mix in dry ingredients alternately with milk, beating after each addition until batter is smooth.

Stir in 1 cup of chocolate chips.

Spoon into pan.

Bake at 325ºF for 75 to 85 minutes, or until wooden toothpick inserted in center comes out clean.

Cool on wire rack 20 minutes.

Invert onto serving dish.

Cool completely.

 

For glaze:

Combine 1 cup chocolate chips, 1/4 cup Butter Flavor Crisco Shortening and corn syrup in top part of double boiler over hot, not boiling,water.

Stir until just melted and smooth.

Cool slightly. (Or place mixture in microwave-safe bowl. Microwave at 50% [Medium] for 1 minute 15 seconds.

Stir.

Repeat at 15-second intervals, if necessary, until just melted and smooth. Cool slightly.)

Spoon over cake.

Let stand until glaze is firm.

Makes One 10" Glazed Tube Cake

 

 

 

 

 

 

 

 

 

 

 

 

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