Double Chocolate Pound Cake
For either baking novices or seasoned pros, a dump cake is a no-brainer. To prepare one, you simply dump the ingredients into a bowl and beat them, then pour the batter into a pan and bake it. Although a dump cake is easy to make, it’s just as good as a more fancy cake. Perhaps that’s why dump cakes, including pound cakes, have been popular for hundreds of years.
- 1¼ cups all-purpose flour
- ¼ cup unsweetened baking
- ½ teaspoon salt
- 1 cup butter, softened (2 sticks)
- 1 cup sugar
- 4 eggs
- 2 teaspoons vanilla
- ½ cup mini chocolate chips
- With butter, lightly grease bottom and sides of 8½ x 4½ x 2½ or 9 x 5 x 3-inch loaf pan. Dust with flour. Shake out excess flour. Set aside. With a sifter or mesh strainer, sift 1¼ cups flour together with the cocoa and salt into bowl or onto sheet of waxed paper. Set aside.
- In large mixer bowl at medium speed, beat together butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in eggs and vanilla until thoroughly blended, at least several minutes. At low speed, gradually beat in reserved flour mixture, ½ cup at a time, beating just until blended and no streaks remain. Stir in chips. Spread batter evenly in prepared pan.
- Bake in preheated 325 degree F oven until cake begins to pull away from sides of pan and cake tester inserted near center comes out clean, about 60 to 70 minutes for 9-inch pan or 75 to 85 minutes for 8½-inch pan. (If tester shows dark brown, you've hit a melted chocolate chip. Test again in another spot. To prevent over baking, remove cake from oven as soon as no light brown batter shows on tester.)
- Cool on wire rack 10 minutes. With narrow spatula or knife, loosen cake from pan. Gently shake onto wire rack.
- Cool completely. To retain moisture, store cooled cake in plastic wrap. Serve plain or topped with fruit, ice cream or whipped cream, if desired.