my baking marathon continues: today will be another chocolate pound cake

[yellowdogintexas]

to submit to our county party's Virtual Silent Auction.

Friday I am baking another chocolate pound cake and a batch of chocolate cupcakes both with some peppermint extract per request of the recipient. She bought these at our Sunday school class's Auction Fundraiser

I know for certain I will also bake a chocolate pound cake for Christmas with the family; they won't let me in the door without one. (also yeast rolls)

I have already baked and delivered 4 chocolate pound cakes since Thanksgiving. I think I detect a trend here

There was also a rum cake for the Sunday school silent auction and the gingerbread cake for my UMW circle.

It's a good thing I view baking as therapy! Keeps me from hitting people

[underthematrix]

1. I've never heard of a chocolate pound cake. It

sounds wonderful.

I would love to try the recipe. Please post.

[Wishful-Thinking]

4. Ditto - I would also love the recipe

And do you think it would survive using a gluten free flour?

[yellowdogintexas]

10. this I cannot answer - I have never used gluten free flour.

I would think that if it works in other cakes it would do fine in this one.

[yellowdogintexas]

6. OK here is the recipe. It is the same one my husband's grandmother used

for years and it was her signature cake.

I have tweaked this a bit, but you don't have to if you don't wish to

I add 4 squares of baking chocolate, melted and cooled, and 2 tablespoons of very strong coffee

It fills a 12 cup bundt pan, a 10 inch tube (like angel food cake) pan, or makes 2 loaf pans

I also start it in a cold oven, which seems to work better for me with my oven. (it's old)

https://www.foodnetwork.com/recipes/trisha-yearwood/chocolate-pound-cake-2310240

[underthematrix]

11. Thank you so much. I'm going to make it for XMAS.

I like using JUMBO eggs. Will that affect the texture of the cake?

I love using my bundt pan but prepping it for baking requires lots of patience, time, and excellent fine motor skills.
I think I'll use the loaf pans instead.

Again thank you.

[yellowdogintexas]

12. I am not sure how jumbo or even extra large eggs would impact the texture

Of course somewhere on Pinterest or the general internet there has to be a thing explaining why cake recipes specify large eggs . There is a reason, I just can't remember it!

I have had issues with the top rising up over the actual cake, forming a crust, which then collapsed when the cake cooled. I hunted around and found a "why do my cakes do this?" article. It says that beating the batter too fast and too long when you are adding the eggs is the cause. Basically, it creates a lot of extra air in the batter similar to a meringue and the heat makes it rise too much. So the solution was to do the high beating at the butter and sugar creaming stage, then add the eggs and beat on low mixer speed until the yolks are just blended in. I tried it and it worked!

Bundt pans are a pain to prep indeed! All those fancy patterned ones are so beautiful but the thought of prepping them is pretty scary! I have gone back to using good old Crisco; sometimes I still use the pan spray designed just for baking which has oil and flour in it. It usually works well but it takes a lot. Loaf pans are an excellent way to try out a pound cake if you are baking one for the first time. Straight sided tube pans are also easier than a bundt. One of these days I am going to try baking pound cake batter in a layer cake pan.

Best of luck with your cake!!! Remember you can freeze it for up to 3 months. If you do freeze it, try a slice that is still frozen!

Hint for greasing with crisco: wear disposable gloves then you can peel them off and toss.

[underthematrix]

13. Such great information. I' going to try the Crisco glove method

I always use gloves when working with meat but the crisco bundt prepping method is new to me. Can't wait to try it.
Thank you.

[CrispyQ]

2. A rum cake for the Sunday school auction - that made me laugh. -nt

[yellowdogintexas]

8. well, we had about 10 open bottles of wine out on the host's patio

We even have a class member who makes beer.
A past member who has since moved away also makes beer and really awesome wine.

I do see how it would strike one as funny!

[griffi94]

3. I baked an Orange Cake.

That was last week. I haven't decided what to bake this week.
Maybe a buttermilk pie.

[yellowdogintexas]

7. I'll be right over! Buttermilk pie is in a class by itself nt

[demigoddess]

5. I've just been making pie crusts and putting them in the pie plates (corning ware)

aand putting them in the freezer. Then I put the pumpkin pie filling in and pop it in the oven. Yum. or can be used for quiche.

[yellowdogintexas]

9. I do not do pie crust well, which is a shame because my mom made amazing pie crust

It is definitely nice to have a supply in the freezer and ready to go.