I told you that Feona has been busy as a beaver in need of a winter lodge. Feona worked while I sat by and sniffed the air, my tummy growling in desire.
I tell you I haven’t eaten one bite of that moist, springy pound cake.
WHAT WAS THAT? I smell burning chocolate…hang on a minute…I’ll be right back.
You’re not going to believe this, but a bolt of lightening came through my kitchen window and incinerated my chocolate pound cake….every last bite!
Don’t ever lie folks. God knows.
Anyway, where was I? Oh ya, I remember now…I didn’t eat guess I ate one little tiny piece of cake for breakfast. It’s filled with eggs, so it was almost like a wholesome meal.
Alright, enough already. My nose is growing and the button on my jeans is popping, so I’m just gonna give you the recipe.
3 cups flower
2 cups sugar
1/2 cup cocoa powder
3 tsp baking powder
1/2 tsp salt
1 cup butter
1 1/4 cups low-fat milk
1 tsp vanilla
Mix dry ingredients.
Add butter, milk, and vanilla and mix well. Add eggs one at a time while mixing. Mix until are all combined. Batter will be thick. Distribute batter into a greased and floured tube or bundt pan.
Notice that I used a stoneware bundt pan. I love cooking and baking in stone. Heat transfers evenly without burning the outside while the inside is still squishy. Stoneware pans make a huge difference in cooking. They’re my favorite!
Bake in a preheated oven at 325 degrees for 1 hour and 20 minutes.
I took a picture of the inside of my oven. Only look at the cake. I don’t clean my oven until small fires sporadically ignite during the preheat cycle.
I’ll spare you my glaze recipe. It didn’t come out quite right. Now it tasted good, but it had some lumps. You’ll see them in the picture. I got carried away and started experimenting with the glaze. I guess that what experiments are for…sometimes you succeed and sometimes you don’t.
Next time you’ve got a chocolate craving, try out this cake. It’s not too sweet, but it satisfies.