After a week of skiing and dining out every night, I got back in my kitchen and decided to bake. The vanilla coffee cake post (I'll have to try that soon!) led me to one of Candy's posts about a chocolate pound cake that looked delicious, and sounded like something my picky husband would love.
I used Plugra for this recipe b/c butter is such a keystone ingredient in pound cake. On the other hand, the best cocoa powder I can find in the area is Ghirardelli; it's not bad but I'm sure there is better. The buttermilk was interesting: I always feel guilty when throwing food away, and can never find small containers of buttermilk. So I found a dry, powdered buttermilk at Fresh Market and it worked wonderfully. Also, it took my cake 1 hr 35 min to finish.
The cake is excellent. It's definitely one of the best pound cakes I've had. It was very good warm last night (my husband loved the smell so much he couldn't wait to taste, and he NEVER does that) and is just as good today. And I think that if there are leftovers, I may try to replicate an outstanding chocolate bread pudding we had in Vail last week (served with crunchy macadamia nut ice cream).
Thanks, Candy. This will definitely be making an appearance in my house again.
P.S.: here is my first attempt at including a picture.
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