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Chocolate Velvet Pound Cake With Chocolate Glaze | Cook Books » Baker's Dozen

Chocolate Velvet Pound Cake With Chocolate Glaze


Serving Size : 1
Ingredients
for prepare Chocolate Velvet Pound Cake With Chocolate Glaze
:
Amount Measure Ingredient - Preparation Method
CAKE
chocolate velvet pound cake with chocolate glaze
1 1/4 cups sugar
1 cup all purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch - (alkalized) cocoa
Process
chocolate velvet pound cake with chocolate glaze
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter - softened to room
temperature
chocolate velvet pound cake with chocolate glaze
1 large egg
2 large egg whites
2 teaspoons instant espresso powder freeze dried - (optional)
coffee crystals
chocolate velvet pound cake with chocolate glaze
1/2 cup lowfat plain yogurt
1 teaspoon vanilla
Powdered sugar for dusting optional
GLAZE
chocolate velvet pound cake with chocolate glaze
1/3 cup light brown sugar
1/4 cup unsweetened Dutch process cocoa powder
1/3 cup lowfat milk
1/4 teaspoon vanilla
6 cups fluted tube pan sprayed with vegetable
recipe Chocolate Velvet Pound Cake With Chocolate Glaze

Preheat oven to 350 degrees. Position rack in lower third of the oven.

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On low speed with an electric mixer, mix the sugar, flour, cocoa, baking powder, baking soda, and
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salt until thoroughly combined. Add the softened butter, whole egg, and egg whites. Set a timer for 2 minutes
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as you begin beating on medium speed. As soon as the dry
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ingredients are moistened, increase the speed to high and continue mixing until the
Chocolate Velvet Pound Cake With Chocolate Glaze
2 minutes are up. Stir the optional espresso powder into the yogurt, if you are using it. Add the yogurt
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and vanilla to the batter. Beat at high speed for exactly 2 more minutes. Scrape
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the batter into the pan. Bake 3035 minutes or just until a thin wooden skewer
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inserted in the center of the cake comes out clean. Do not over bake. Cool in
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the pan on a wire rack for ten minutes before unmolding on the rack to cool completely. Serve sprinkled with
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powdered sugar. Make the Glaze: In a small heavy bottomed saucepan, combine the brown sugar with
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the cocoa. Use a wooden spoon to stir in just enough milk to form a smooth paste. Stir in the
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remaining milk. Cook over medium heat until mixture simmers, and finally begins to boil, stirring constantly and
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scraping the sides and bottom edges of the saucepan religiously. Boil gently for 1
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1/2 minutes, stirring constantly to prevent burning. Off heat, stir in vanilla. Cool to room temperature. Spoon

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glaze over cake. Yield: 12 servings. NUTRITIONAL INFORMATION PER SERVING: 209 calories; 5.4 grams of fat
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(23 percent calories from fat); 3.78 g protein; 37.2 g carbohydrates; 28.8 mg cholesterol.
Chocolate Velvet Pound Cake With Chocolate Glaze






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  • Chocolate Velvet Pound Cake With Chocolate Glaze


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