Chocolate Ribbon Pound Cake

By beltranm

Semisweet chocolate pieces make a gooey layer inside this moist, buttery-good pound cake, served at the annual Chocolate Festival in Galesburg, Illinois.

Cool: 1 hour 30 minutes
Prep: 15 minutes
Bake: 55 minute

Nutrition facts per serving:
Servings Per Recipe 12 to 16 servings
Calories232
Total Fat (g)11
Cholesterol (mg)45
Sodium (mg)78
Carbohydrate (g)34
*Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter or regular butter
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup milk
• 1 cup miniature semisweet chocolate pieces
• 1 recipe Chocolate Frosting (see recipe below)

Details

Servings 12
Adapted from midwestliving.com

Preparation

Step 1

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter or regular butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup milk
1 cup miniature semisweet chocolate pieces
1 recipe Chocolate Frosting (see recipe below)

1. Grease and flour a 9x5x3- or 8x4x2-inch loaf pan; set aside. In a medium bowl, stir together the flour, baking powder, and salt; set aside.

2. In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition.

3. Add flour mixture and milk alternately to butter mixture, beating on low speed after each addition until just combined. Spread 3/4 of the batter in prepared pan. Sprinkle with chocolate pieces. Spread remaining batter on top.

4. Bake the cake in a 325 degree F oven for 55 to 60 minutes for the 9x5x3-inch loaf or 65 to 75 minutes for the 8x4x2-inch loaf or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Loosen the edges of the cake. Remove from pan and cool completely on wire rack.

5. Prepare Chocolate Frosting. Drizzle over cake. Makes 12 to 16 servings.

Chocolate Frosting: In a medium microwavable bowl, combine 1 tablespoon unsalted butter or regular butter and 1/2 ounce unsweetened chocolate, cut up. Microcook on 100 percent power (high) for 45 to 60 seconds or until the chocolate is softened. (Or heat chocolate in a saucepan over low heat.) Stir until smooth; cool to room temperature. Stir in 1/2 teaspoon vanilla and dash salt. With electric mixer on low speed, beat in 3/4 cup sifted powdered sugar and 1 to 2 tablespoons milk; beat on high speed until desired consistency. Spread over top of cake.