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Treat Dad to this milk chocolate pound cake on Father’s Day!
Pound Cake Is A Favorite
If you ask people what their favorite cake is, I bet pound cake is in the top ten. Number one on that list is chocolate cake . So when you combine those two, you know you have a winner!
Milk chocolate pound cake is a bit different than other fudge, devil’s food or chocolate cake since it uses milk chocolate. The others listed will use either dark chocolate or cocoa. Using milk chocolate will make this cake a tad sweeter and that makes it an excellent dessert cake.
Since I’ve never seen milk chocolate sold in baking bars–not saying it doesn’t exist just that I’ve never seen it–I used milk chocolate morsels in this cake. You can also use candy bars. For me, the morsels were more convenient and easier to measure. Just an aside, and where I can’t speak for other states (or countries), in New York you pay tax on chocolate bought in the candy aisle where it’s tax exempt in the baking aisle.
Another curious thing about the chocolate is the original recipe called for adding water to it. By and large, this is a no-no with chocolate as water makes it seize and seize it did, but funny enough, it worked so don’t let it scare you.
Makes A Lot Of Batter
You’ll definitely need to use a 10-cup Bundt pan for this but you may not have to use the entire batter. As you can see from the photos, the batter rose a bit over the rim of the pan. While this isn’t a drastic thing, you’ll want to fill the pan a tad lower than where the fluting ends. Otherwise you’ll get a “slice with a handle” the same as I got.
Milk Chocolate Pound Cake
- 12 oz milk chocolate morsels
- 2 tbs water
- 1/2 cup unsalted butter softened
- 2 cups sugar
- 4 eggs room temperature
- 2 tsp vanilla extract
- 2-1/2 cups cake flour sifted
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup buttermilk
- Confectioners' sugar for dusting
- Preheat oven to 325F/160C. Spray a 10-cup tube pan with non-stick spray.
- In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden.
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition.
- Beat in vanilla and the chocolate mixture. Combine the flour, salt and soda; add to creamed mixture alternately with buttermilk.
- Pour into prepared pan. Bake for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pan to a wire rack to cool. Sprinkle with confectioners' sugar if desired.