Glazed Chocolate Pound Cake
Ingredients
- Cake
- 1 3/4 C. Butter Flavor all-vegetable shortening,
- 3 C. granulated sugar
- 5 eggs
- 1 tsp. vanilla
- 3 1/4 C. all-purpose flour
- 1/2 C. unsweetened baking cocoa
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/3 C. milk
- 1 C. miniature semi-sweet chocolate chips
- Glaze
- 1 C. miniature semi-sweet chocolate chips
- 1/4 C. Butter Flavor all-vegetable shortening
- 1 Tbs. light corn syrup
Directions
For Cake, heat oven to 325 degrees. Grease and flour a 10 inch tube pan. Combine 1 3/4 C. of Butter Flavor Crisco 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 C. of chocolate chips. Spoon into pan. Bake at 325 degrees 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 C. chocolate chips, 1/4 C. Butter Flavor Crisco 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 percent [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.
