chocolate cake recipe

Enjoy this delicious Chocolate Pound Cake Recipe! Easy to make and is a big hit with those who like chocolate pound cake.
Ingrededients for the chocolate pound cake recipe:
1-cup butter, room temperature2 cups sugar 4 eggs1 (8-ounce) bittersweet chocolate bar or chocolate chips 1 (16-ounce) can chocolate syrup 1/2 teaspoon baking soda 1 cup sour milk or buttermilk 1 teaspoon vanilla extract3 cups flour
Here's how you cook the chocolate pound cake recipe...
Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan, parting 2 inches at the top for the cake to rise.
In a large bowl, cream butter and sugar collectively until downy. Add eggs, one at a time; beat until fully integrated.
In a heavy saucepan over low heat, melt chocolate bar or chocolate chips; stirring until smooth. Remove from heat. Add chocolate syrup and butter-sugar mixture; stir until well mixed.
Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well. Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated. Pour into prepared bundt pan. Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center come out clean. Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake plate.
This is yet another recipe for the chocolate pound category.
This rich cake has the most wonderful moist texture. Frost it with the frosting if you'd like; it would also be wonderful just dusted with powdered sugar. INGREDIENTS:
* 1-1/2 cups butter, softened
* 3 cups sugar
* 5 eggs
* 2 tsp. vanilla
* 1-1/4 cups buttermilk
* 2-1/3 cups flour
* 2/3 cup cocoa
* 1/2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/3 cup peanut butter
* 1-1/3 cups semisweet chocolate chips
PREPARATION of this chocolate pound cake recipe:
Heat up oven to 325 degrees F. Spray a 10-inch bundt pan with nonstick baking spray (with flour in the spray) and set aside.
In a large bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Sift together flour, cocoa, baking powder, baking soda, and salt. Add alternately with buttermilk to butter mixture, beginning and ending with dry ingredients. Pour batter into prepared pan.
Bake at 325 degrees F for 65-75 minutes, until toothpick inserted in cake comes out clean and cake begins to pull away from sides of pan. Cool in pan for 5 minutes, then turn onto serving plate and cool completely.
To frost, melt peanut butter and semisweet chocolate chips in microwave (2 minutes on 50% power) and stir until smooth. Spoon over cake. 16 servings

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