Glazed Chocolate Pound Cake

By cecelia26_

Ingredients

• CAKE
• Pillsbury® Baking Spray with Flour
• 1 cup Crisco® Pure Canola Oil
• OR 1 cup Crisco® Light Tasting Olive Oil
• 3 cups sugar
• 1 teaspoon vanilla extract
• 5 large eggs
• 3 1/4 cups Pillsbury BEST® All Purpose Flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 cups buttermilk
• 1 cup (6 oz. pkg.) semi-sweet chocolate chips
• GLAZE
• 1 cup (6 oz. pkg.) semi-sweet chocolate chips
• 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
• 1 tablespoon light corn syrup

Details

Servings 16
Adapted from pillsburybaking.com

Preparation

Step 1

HEAT oven to 325ºF. Spray a 10-inch tube pan with flour no-stick cooking spray.
COMBINE oil, sugar and vanilla in large bowl. Beat at low speed until blended. Add eggs, one at a time, beating well after each addition. Beat on high speed 3 minutes, scraping bowl occasionally.
COMBINE flour, cocoa, baking powder and salt in medium bowl. Add dry ingredients alternately with milk to the egg mixture, beating well after each addition. Stir in 1 cup chocolate chips. Spoon batter into prepared pan.
BAKE 1 hour, or until toothpick inserted in center comes out clean. Cool on wire rack 20 minutes. Invert onto serving plate. Cool completely.
For Glaze: COMBINE 1 cup chocolate chips, shortening and corn syrup in a microwave safe bowl. Microwave on MEDIUM for 1 minute; stir. Repeat at 15 second intervals, until just melted and smooth.
COOL slightly. Spoon over cake. Let stand until glaze is firm.