Hot Chocolate Pound Cake
Prep Time: 10 Minutes
Cook Time: 1 Hour
Serves 16 Servings
Difficulty Easy
Ingredients
- 1/2 C. Crisco® Pure Vegetable Oil
- 2 C. sugar
- 2 large eggs
- 1 3/4 C. all-purpose flour
- 1/2 C. unsweetened cocoa powder
- 1/2 tsp. Clabber Girl® Baking Powder
- 1/2 tsp. salt
- 1 1/4 C. buttermilk
- 1/2 C. milk chocolate chips
- 1/2 C. vanilla mallow bits or mini marshmallows
Directions
- HEAT oven to 350ºF. Coat 10-inch fluted tube pan with no-stick cooking spray. Beat oil, sugar and eggs in large bowl with electric mixer on low speed until blended.
- COMBINE flour, cocoa, baking powder and salt in medium bowl. Add dry ingredients alternately with buttermilk to egg mixture, beating well after each addition. Spoon batter into prepared pan.
- BAKE 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 20 minutes. Invert onto serving plate. Cool completely. Microwave chocolate chips in resealable plastic bag on HIGH 1 minute. Cut small corner off of bag; drizzle over cake. Sprinkle with mallow bits.
