When my sister Sandy and I were very young, I remember many family picnics that we would have during the summer months. We would go to one of the forest preserves, stake out our picnic tables, and start unloading. We brought the grill, charcoal, lighting fuel, and all of the other paraphernalia that we needed to cook with.
Usually before lunch we would have a game of softball. My sister Sandy use to be one of the best softball players in the neighborhood. She could hit a softball so far down the alley, the boys couldn’t believe it.
For lunch we brought the pre-made side dishes from home, but the main course was always made in the park. Of course, one of my favorite parts was when we got to dessert. My mom always baked something, or at least we had her delicious cookies. Because we were outside, she had to be careful to bring something that would not melt or spoil in the summer heat. One of my favorite desserts was this chocolate pound cake that she made.
It was moist, not overly chocolaty, and just sweet enough to satisfy that sweet tooth that we all had.
This chocolate pound cake was good enough to serve alone, sprinkled with confectioner’s sugar. But on other occasions I could definitely see it paired with a nice scoop of ice cream, drizzled with chocolate sauce; a chocolate lover’s delight. I hope whoever makes this recipe enjoys it as much as my family did.
Lynn Tenenbaum
Usually before lunch we would have a game of softball. My sister Sandy use to be one of the best softball players in the neighborhood. She could hit a softball so far down the alley, the boys couldn’t believe it.
For lunch we brought the pre-made side dishes from home, but the main course was always made in the park. Of course, one of my favorite parts was when we got to dessert. My mom always baked something, or at least we had her delicious cookies. Because we were outside, she had to be careful to bring something that would not melt or spoil in the summer heat. One of my favorite desserts was this chocolate pound cake that she made.
It was moist, not overly chocolaty, and just sweet enough to satisfy that sweet tooth that we all had.
This chocolate pound cake was good enough to serve alone, sprinkled with confectioner’s sugar. But on other occasions I could definitely see it paired with a nice scoop of ice cream, drizzled with chocolate sauce; a chocolate lover’s delight. I hope whoever makes this recipe enjoys it as much as my family did.
Lynn Tenenbaum
Deluxe Chocolate Pound Cake
makes 1 9" cake
¼ pound of German sweet chocolate
¼ pound of German sweet chocolate
[this can be found in almost any grocery store in the baking aisle, usually called Baker's Chocolate]
3 ½ cups of cake flour
1 teaspoon of baking powder
½ teaspoon of salt
1 ¼ cup of butter
2 1/3 cup of sugar
5 eggs
1 teaspoon of vanilla
1 1/3 cup of milk.
Melt the chocolate over a double boiler and cool. Sift the dry ingredients (flour, baking powder and salt). Cream the butter and the sugar until light and fluffy, add the eggs one at a time beating well after each one. Add the cooled chocolate and the vanilla, and beat well. Alternate the flour and the milk, starting and ending with the flour, blending the flour after each addition, just until it is incorporated. Pour the batter into a well greased 9 inch tube pan. Bake in a preheated 300 degree oven. The original time on the recipe is 2 hours and 20 minutes. [We always used a long, slow bake for this one. It probably won't take the whole 2 hours, but it will definitely take well over an hour to bake. You could probably bake at a higher temperature, but be careful you don't overbake the cake!] Test periodically, until a tooth pick inserted comes out clean. ENJOY!
Melt the chocolate over a double boiler and cool. Sift the dry ingredients (flour, baking powder and salt). Cream the butter and the sugar until light and fluffy, add the eggs one at a time beating well after each one. Add the cooled chocolate and the vanilla, and beat well. Alternate the flour and the milk, starting and ending with the flour, blending the flour after each addition, just until it is incorporated. Pour the batter into a well greased 9 inch tube pan. Bake in a preheated 300 degree oven. The original time on the recipe is 2 hours and 20 minutes. [We always used a long, slow bake for this one. It probably won't take the whole 2 hours, but it will definitely take well over an hour to bake. You could probably bake at a higher temperature, but be careful you don't overbake the cake!] Test periodically, until a tooth pick inserted comes out clean. ENJOY!
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