| GLAZED CHOCOLATE POUND CAKE |
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Preparation time: about 30 minutes Baking time: 75 to 85 minutes One 10-inch Glazed Tube Cake Cake 1-3/4 cups Butter Flavor CRISCO all-vegetable shortening (1-3/4 Butter Flavor Stick) 3 cups granulated sugar 5 eggs 1 teaspoon vanilla 3-1/4 cups all-purpose flour 1/2 cup unsweetened baking cocoa 1 teaspoon baking powder 1/2 teaspoon salt 1-1/3 cups milk 1 cup miniature semi-sweet chocolate chips Glaze 1 cup miniature semi-sweet chocolate chips 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick 1 tablespoon light corn syrup For cake, heat oven to 325ºF. Grease and flour 10-inch tube pan. Combine 1-3/4 cups shortening, sugar, eggs, and vanilla. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat on high speed 6 minutes, scraping bowl occasionally. Combine flour, cocoa, baking powder and salt in medium bowl. Mix in dry ingredients alternately with milk, beating after each addition until batter is smooth. Stir in 1 cup of chocolate chips. Spoon into pan. Bake at 325ºF for 75 to 85 minutes, or until wooden pick inserted in center comes out clean. Cool on wire rack 20 minutes. Invert onto serving dish. Cool completely. For glaze, combine 1 cup chocolate chips, 1/4 cup shortening and corn syrup in top part of double boiler over hot, not boiling water. Stir until just melted and smooth. Cool slightly. (Or place mixture in microwave-safe bowl. Microwave at 50% [Medium] for 1 minute 15 seconds. Stir. Repeat at 15 second intervals, if necessary, until just melted and smooth. Cool slightly.) Spoon over cake. Let stand until glaze is firm. |
