Glazed Chocolate Pound Cake
Prep Time: 30 min
Cook Time: 1 Hr
Serves 16 Servings
Difficulty Easy
Ingredients
CAKE
- 1 C. Crisco® Pure Canola Oil
- 3 C. sugar
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 5 large eggs
- 3 1/4 C. all-purpose flour
- 1/2 C. unsweetened cocoa powder
- 1/2 tsp. Clabber Girl® Baking Powder
- 1/2 tsp. salt
- 2 C. buttermilk
- 1 C. (6 oz. pkg.) semi-sweet chocolate chips
GLAZE
- 1 C. (6 oz. pkg.) semi-sweet chocolate chips
- 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
- 1 Tbsp. light corn syrup
Directions
- HEAT oven to 325ºF. Coat 10-inch tube pan with no-stick cooking spray. Dust with flour.
- COMBINE oil, sugar and vanilla in large bowl. Beat with mixer on low speed until blended. Add eggs, one at a time, beating well after each addition. Beat on high speed 3 minutes, scraping bowl occasionally.
- COMBINE flour, cocoa, baking powder and salt in medium bowl. Add dry ingredients alternately with buttermilk to the egg mixture, beating well after each addition. Stir in 1 C. chocolate chips. Spoon batter into prepared pan.
- BAKE 1 hour, or until toothpick inserted in center comes out clean. Cool on wire rack 20 minutes. Invert onto serving plate. Cool completely.
- For Glaze: COMBINE 1 C. chocolate chips, shortening and corn syrup in a microwave safe bowl. Microwave on MEDIUM for 1 minute; stir. Repeat at 15 second intervals, until just melted and smooth.
- COOL slightly. Spoon over cake. Let stand until glaze is firm.
