in my kitchen · more cake, please

Cake #35 Milk Chocolate Pound Cake

One would think that at week #35 I might be growing weary of cake.  I certainly expected to be reticent by now.  However, I don’t know how I could be with this in my oven!

Cake #35, looks and smells like the epitome of a perfectly light and sweet, chocolate pound cake. Thankfully, I needed to make a thank you gift for a friend and this seemed to fit the bill!  She said she only wanted a few pieces – and since I’m actually really wanting to try this one myself, we will go halve-sies.   (I don’t even know if that’s a word, but I’m saying it anyway.)

The batter was light and fluffy – and the cake calls for milk chocolate, so we are not dealing with a dark, rich, chocolate cake.  It uses one of my favorites : a can of Hershey’s syrup.

(My apologies about these photos!  I used my phone – and they are okay, but just not as good when I use my camera.  I got so excited about the cake, I almost forgot to take any photos, so in a hurry I grabbed my phone!  better pics next time, I promise!)

   

Here’s the recipe for Cake #35: milk chocolate pound cake

( I found this recipe on Pinterest as Granny’s Chocolate Cake, on the blog : cookingbythewater.wordpress.com. It is super simple, but, I think it is going to be very, very yummy!  I will say that I’m hopeful it isn’t dry after baking so low and slow… )

Ingredients
2 sticks margarine (softened)
1/2 cup Crisco
3 cups sugar
5 eggs
1 tsp vanilla extract
3 3/4 cups all-purpose flour
1/2 tsp. baking powder
1 cup milk
1 – 16 oz. can Hershey’s chocolate syrup
.
Directions
Preheat oven to 275 degrees.
Cream margarine, shortening, and sugar.
Add eggs one at a time, and beat well.
Add vanilla.
Sift dry ingredients and add alternately with milk.
Add chocolate syrup.
Mix well.
Bake in greased and floured 10-inch tube pan for 1 hour 45 minutes.

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