Most of the recipes for chocolate pound cake say to use a bundt pan, can I use regular cake pans for these recipes too?
I am making a three tiered cake and the customer wants chocolate but I love using pound cake for the stability!
Hi, just seen this again. I am having a horrible time signing on the site. Never had this problem. But i will get back to you with the recipe that a cake friend of mine gave me 18 yrs. ago. she won on it several times at the state fair. It is her grandmothers. get back to you.
Would love to have that recipe. I am in desperate need of a good choc/pound cake for a sweet young man birthday
Hi, sorry, i forgot to get back with the recipe i was talking about. This is a recipe from a friend that her grandmother made.
3 st. butter..... 11/2 st. margarine(she uses blue bonnet or imperial).... 2T vanilla... 4 1/2 cups sugar... 8 eggs... 1 1/2 cups milk... 3 3/4 cups A/P flour... 3/4 cup cocoa.... do it in this order..... cream 3 st. butter and 1 1/2 cups margarine.... add 4 1/2 cups sugar(cream lite and fluffy) I add a little at a time) add 2T vanilla(pure vanilla)... add 8 eggs (one at a time) until incorporated... add 3/4 cup cocoa, 3/4 cup flour,3/4 cup milk(incorporate this) then 11/2 cups flour, 3/4 cup milk incorporate this) and finish with 11/2 cup flour. incorporate this good. Use rubber spatula and fold couple of times. Pour into regular cake pans or tube pan. Bake at 325 degrees until done. I have made lots of wedding cakes or anniversary cakes with this recipe. I use circles of wax paper in bottom of pan also. Her butter pound cake is the same, you don,t add the 3/4 cup of cocoa, you use all together 4 1/2 cups of flour . Mix as i have printed. i hope you enjoy this recipe.
Here is an excellent "doctored" pound cake recipe from Janette Pohlman that I have used several times with great success.
• 1 pkg (18.25 ounce) fudge or white cake mix
• 1 package (8 oz.) cream cheese, at room temperature
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/4 cup granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
Place the cake mix, cream cheese, water, oil, sugar, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Bake in preheated oven at 325 degrees F. It says to bake in a tube pan, but I baked it in sheet pans. It was fine. Do not over mix.
(I took a class from Janette at the 2010 ICES in San Diego. She let me have her boot cake to dis-assemble and study when I got home. As an experiment, I tasted the white cream cheese pound cake that was now 2-1/2 weeks old, and it was still tasty!)