http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Desserts%2Fmexican_pound_cake 2026-04-08T06:24:57Z Revision history for this page on the wiki MediaWiki 1.26.2 http://zurving.net/mediawiki2/index.php?title=Desserts/mexican_pound_cake&diff=211&oldid=prev 2011-08-17T21:17:05Z

<p>Created page with &quot;Makes: 1 10&quot; cake (16 servings) Active Time: 40 minutes Total Time: 3 hours 10 minutes From: http://www.hannaford.com/ensemble/Recipes/Fresh-Magazine/desserts/Mexican-Chocolat...&quot;</p> <p><b>New page</b></p><div>Makes: 1 10&quot; cake (16 servings)<br /> <br /> Active Time: 40 minutes<br /> <br /> Total Time: 3 hours 10 minutes<br /> <br /> From: http://www.hannaford.com/ensemble/Recipes/Fresh-Magazine/desserts/Mexican-Chocolate-Pound-Cake/pc/22280/c/28833/sc/28861/10259.uts#<br /> <br /> Note: Recipe maybe halved and baked in 9x5&quot; loaf pan. May be frozen.<br /> <br /> =Ingredients=<br /> 3/4 cup plus 1 tbsp. unsweetened cocoa powder<br /> <br /> 2 1/4 cups all-purpose flour<br /> <br /> 1/2 teaspoon salt<br /> <br /> 1/2 teaspoon baking powder<br /> <br /> 1/2 teaspoon baking soda<br /> <br /> 1 tablespoon ground cinnamon<br /> <br /> 1/8 teaspoon Cayenne, ground<br /> <br /> 1 cup (2 sticks) unsalted butter, softened<br /> <br /> 2 cups sugar<br /> <br /> 2 oz bittersweet chocolate, melted and cooled (see step 2 on page 32)<br /> <br /> 6 each eggs<br /> <br /> 1 tablespoon vanilla extract<br /> <br /> 1 cup plain regular greek yogurt<br /> <br /> 1/4 cup confectioner's sugar<br /> <br /> 1/4 teaspoon cinnamon<br /> <br /> =Directions=<br /> <br /> == Step 1 ==<br /> Preheat oven to 325 degrees. Spray a 10-inch Bundt or tube pan with vegetable cooking spray, using a paper towel to make sure pan is evenly greased. Dust with 1 Tbsp. of the cocoa, making sure surface is covered.<br /> <br /> == Step 2 ==<br /> Sift remaining 3/4 cup cocoa, flour, salt, baking powder, baking soda, cinnamon, and cayenne into a medium bowl and set aside.<br /> <br /> == Step 3 ==<br /> In a large bowl, cream butter and sugar with an electric mixer on high speed until light and fluffy, scraping down the sides as necessary, about 3 minutes. Stir in the melted chocolate. Add the eggs, one at a time, mixing well after each addition, then mix in the vanilla.<br /> <br /> == Step 4 ==<br /> With mixer on low, add a third of the flour mixture, mixing just until incorpo- rated. Mix in half the yogurt, then a second third of the flour, the remaining yogurt, and the remaining flour. Mix just until incorporated after each addition, then pour the batter into the prepared pan, spreading with a spatula to even the surface.<br /> <br /> == Step 5 ==<br /> Bake 55 to 65 minutes, until a tester inserted in the center comes out clean. Cool the cake on a wire rack for 30 minutes. Run a knife around the edge of the pan, and invert onto a wire rack. Cool completely, about 1 hour. Transfer to serving plate.<br /> <br /> == Step 6 ==<br /> Prepare the garnish. In a small bowl, mix together the confectioners' sugar and cinnamon. Sift over the cake. Serve at room temperature with whipped cream or vanilla ice cream, if desired.</div>

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