As the year winds down, I'm trying to go back to my original goal with this blog and try recipes I have marked in my cookbooks. This week's recipe comes from Bundt Cake Bliss. (An MHS Press book!) This recipe is not starred since I plan to make every recipe in this book at some point! As of tonight, I have 4 completed. This book has been well used: Erik spilled water on it shortly after I bought it two years ago and I can also feel flour and other things on the pages of the chocolate section. I have not made anything from the other sections... yet.
Black and White Pound Cake
2 1/2 cups sifted flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup butter, softened
2 1/2 cups sugar
5 eggs
2 teaspoons vanilla extract
1 cup minus 2 tablespoons milk
1/4 cup Dutch-process cocoa, sifted
Preheat oven to 325 degrees. Prepare a 12-cup Bundt pan using butter and flour or Baker's Joy and set aside.
Sift flour, baking powder, and salt together and set aside. Cream butter for a few seconds and gradually add sugar. Beat until light and fluffy. Beat in eggs one at a time, creaming well after each addition. Add vanilla and beat. Add the flour mixture to the butter mixture, alternating with the milk. Remove 2 cups of the cake batter and blend the cocoa into it. Alternate spooning the light and chocolate batters into the prepared Bundt pan.
Bake for 60-70 minutes or until a toothpick comes out of the cake clean. Cool in the pan about 10 minutes. Invert the cake on wire rack to cool thoroughly.
Serve with high-quality chocolate or French vanilla ice cream.
Would I make this again? Yep! I love this book. This cake does need something else with it (like the ice cream) since it is a bit on the dry side.
I can attest that this cake is delicious! Those of you looking for a really moist cake will want to serve it with ice cream or whipped cream, but I thought it was great all by itself.
ReplyDeleteIt's always a great compliment when taste testers go back for seconds!
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