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Chocolate Chip Pound Cake
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Rating: 5/5 (2 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 496
% Daily Value**
Total Fat 27g
41%
Saturated Fat 16g
24%
Unsaturated Fat 1g
Cholesterol 150mg
50%
Sodium 275mg
11%
Total Carbohydrate 58g
19%
Dietary Fiber 3g
14%
Sugars 35g
Protein 9g
Vitamin A  14%Vitamin C  1%
Calcium  12%Iron  17%
Potassium  12%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chocolate Chip Pound Cake

Recipe Tags: Cake Recipes

Date Added: August 07, 2017

Ingredients:

1 Cup Sugar
1 Teaspoon Vanilla
6 Tablespoons Half & Half
3/8 Teaspoon Salt to taste
3 Tablespoons Cognac
1/2 Teaspoon Cinnamon
1 1/2 Teaspoons Baking Powder
1 1/2 Cups Flour
3/4 Cup Currants dried
5 Ounces Chocolate ex-bittersweet
3/4 Cup Butter room temp
3 Eggs room temp
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Directions:

1. Heat currants and Cognac in small saucepan until just warm.

2. Cover mixture and let stand 1 hour.

3. Position rack in center of oven and preheat to 350 deg.

4. Butter 6-cup fluted tube cake pan or 9x5-inch loaf pan. (Line loaf pan with waxed paper; butter paper. ) Dust pan with flour.

5. Sift 1 1/2 cups flour, baking powder, cinnamon and salt into medium bowl. Drain soaking liquid from currants into half and half.

6. Add vanilla. Pat currants dry.

7. Combine currants, bittersweet chocolate and 2 tablespoons flour in small bowl.

8. Using electric mixer, cream butter in large bowl. Add 1 cup sugar and beat until light and fluffy.

9. Beat in eggs 1 at a time. Mix flour and half and half mixtures alternately into butter, beginning and ending with flour mixture.

10. Using spatula, fold in chocolate mixture. Spoon into prepared pan. Bake cake until center is springy to touch, about 1 hour.

11. Cool cake in pan on rack 15 minutes.

12. Run knife around cake.

13. Invert onto rack.

14. Peel off paper and cool cake completely. Sprinkle with powdered sugar or spread glaze over top, allowing some to drip down sides.

15. Garnish with chocolate curls.

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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners, Alcohol allergies.
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