Chocolate Cream Pound Cake
From Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Cakes and Frostings Recipes
Yield: 6 to 8 servings
We really enjoyed this loaf cake, which is lighter than most pound cakes. It is heavenly served with sliced strawberries and dusted with confectioners' sugar. According to the contributor, "If you can resist eating it, this cake will keep fresh and moist for as long as a week if cooled thoroughly and wrapped airtight in plastic wrap and foil."
- 1 cup heavy cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose white flour
- 1 cup white sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- Confectioners' sugar
Preheat the oven to 350 degrees F. Butter an 8-inch by 4-inch loaf pan and dust with white sugar.
In a large mixing bowl, beat the cream until stiff. Beat in the eggs and vanilla. Combine the flour, white sugar, cocoa, baking powder, and salt and sift over the cream. Stir to blend thoroughly. Spoon the batter into the loaf pan.
Bake for 55 minutes or until the cake just begins to pull away from the pan. Cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling. Before serving, dust liberally with confectioners' sugar.
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