Dessert: Chocolate Pound Cake with Peanut Butter Glaze

Add cocoa powder to the batter and a peanut butter glaze when finished, and Classic Pound Cake takes on a totally new personality.

Ingredients

2 1/4 c. all-purpose flour
1 c. best-quality unsweetened cocoa powder
1 tbsp. Coarse salt
4 stick softened unsalted butter
2 c. sugar
1 tsp. pure vanilla extract
9 large room-temperature eggs

Instructions

Preheat oven to 325 degrees F. Butter two 5- by 9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

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