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… )
2 sticks margarine (softened)
1/2 cup Crisco
3 cups sugar
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
Preheat oven to 275 degrees.
Cream margarine, shortening, and sugar.
Add eggs one at a time, and beat well.
Sift dry ingredients and add alternately with milk.
Add chocolate syrup.
Bake in greased and floured 10-inch tube pan for 1 hour 45 minutes.