Это предварительный просмотр рецепта "Chocolate Rum Pecan Pound Cake".

Рецепт Chocolate Rum Pecan Pound Cake
by Robyn Savoie

Chocolate Rum Pecan Pound Cake

Let us celebrate holiday baking with this incredible chocolate pound cake. It’s great for holiday entertaining since it makes such a striking impression but is relatively simple.

There’s no fussy frosting or decorating required, just a simple chocolate glaze. Sprinkle with chopped pecans if desired.

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Подготовка: США American
Приготовление: Порций: 12

Ингредиенты

  • Cake:
  • 2/3 Cup Hershey's Cocoa Powder
  • 1/4 Cup Boiling Water
  • 1 1/4 Cups Unsalted Butter or Margarine, Softened
  • 2 2/3 Cups Granulated Sugar
  • 1 Tsp. Vanilla Extract
  • 5 Large Eggs
  • 2 Cups All Purpose Flour
  • 1 Tsp. Salt
  • 1/2 Tsp. Baking Powder
  • 1/4 Tsp. Baking Soda
  • 1/2 Cup Buttermilk (Tip)
  • 3/4 Cups Toasted Pecans, Chopped
  • 1/4 Cup Light Rum or 1 1/2 Tsp. Rum Extract Plus 1/4 Cup Water
  • Chocolate Glaze:
  • 3 Tbsp. Unsalted Butter or Margarine
  • 3 Tbsp. Light Corn Syrup
  • 1 Tbsp. Water
  • 1 Cup Hershey's Semi-Sweet Mini Chips
  • Garnish:
  • Additional Toasted Pecans, Chopped

Инструкции

1. Heat oven to 325°F. Grease and flour a 12-Cup bundt pan.
Prepare Cake:
2. In small bowl, stir 1/3 cup cocoa and water until smooth; set aside.
3. In large mixer bowl, beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Add reserved cocoa mixture; beat well.
4. Stir together flour, remaining 1/3 cup cocoa, salt, baking powder and baking soda; add to butter mixture alternately with buttermilk, beating until well blended. Stir in pecans and rum.
5. Pour batter into prepared pan. Bake 1 hour 5 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle Chocolate Glaze over cake.
Prepare Chocolate Glaze:
6. In small saucepan, combine butter, corn syrup and water. Cook over medium heat, stirring constantly, until mixture begins to boil.
7. Remove from heat; add chocolate chips, stirring until melted. Cool slightly.
Cook's Tip:
8. If you do not have buttermilk you can sour 2% milk by mixing 1 1/2 teaspoons white vinegar plus milk to equal 1/2 cup.
9. You can also substitute equal parts low-fat vanilla or cherry yogurt for the buttermilk. This is my personal favorite.