Zutaten für The Bag Lady's Favorite Chocolate Pound Cake Paula Deen
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup (2 sticks) unsalted butter
- Vegetable Shortening
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- Pure Vanilla Extract
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Zubereitung von The Bag Lady's Favorite Chocolate Pound Cake Paula Deen
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 cup unsweetened cocoa powder. Set aside.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup shortening, and 2 cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, mixing well after each addition.
- In a medium bowl, whisk together 1 cup buttermilk and 1 teaspoon vanilla extract.
- Alternately add the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared bundt pan.
- Bake for 1 hour and 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
153g
Fat
48g
Carbs
19g
