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Bittersweet Chocolate Pound Cake

NESTLÉ TOLL HOUSE
Prep:
25 mins
Cooking:
50 mins
Cooling:
45 mins
Yields:
12 to 16 servings
Bittersweet Chocolate Pound Cake
Rich and dense, this bittersweet chocolate pound cake has a hint of coffee. If you prefer your pound cakes "glazeless", dust the top of the cooled cake with powdered sugar.

Ingredients

Directions

FOR CAKE:
PREHEAT
oven to 325° F. Grease and flour 10-inch Bundt pan. COMBINE flour, baking soda and baking powder in small bowl. Bring water and coffee granules to a boil in small saucepan; remove from heat. Add 6 packets Choco Bake, stir until smooth.

BEAT granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture. Pour into prepared Bundt pan.

BAKE for 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Once pound cake is cooled, prepare Chocolate Glaze and immediately pour over pound cake. (This will create a smooth look to the glaze.)

FOR CHOCOLATE GLAZE:
MELT
Choco Bake and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in 1 1/2 cups powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.

Nutritional Information

  • Serving Size
    1/12 to 16 servings of recipe
  • Calories 530
  • Calories from Fat 270

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 30g 46%
  • Saturated Fat 17g 85%
  • Cholesterol 100mg 33%
  • Sodium 290mg 12%
  • Carbohydrates 65g 22%
  • Dietary Fiber 3g 12%
  • Sugars 43g
  • Protein 5g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 8%