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Wednesday, April 13, 2011

RECIPE WEDNESDAY! Use those eggs! Pound Cake 3 WAYS...

There are only so many ways you can cook an egg, and my kids are starting to give me those "Not again!" looks. For those of you, like me, with an excess of eggs, here are recipes for you! (Hey, if yours are brown, you can't color them for Easter anyway!)

FIRST...YUMMO...MY Favorite...Ooey Gooey Chocolate Decadence...


3 oz. unsweetened chocolate, chopped
1/2 lb. (2 sticks) butter, room temperature
2 c. sugar
4 eggs
2 tsp. vanilla
3 tbsp. brandy or water
2 1/4 c. all-purpose flour
1/2 tsp. salt, or to taste
1 tsp. baking soda
1 1/4 c. buttermilk


4 oz. semi-sweet chocolate, chopped
6 tbsp. (3/4 stick) butter
2 tsp. light corn syrup
1 tsp. water

Heavily grease a 12 cup Bundt pan; set aside. Preheat oven to 350 degrees. To make the cake, place both chocolates in top of a double boiler over simmering water or in a microwave; stir until melted and smooth. Set aside to cool slightly.

In a large mixing bowl with an electric mixer, cream butter and sugar until light and fluffy. Mix in eggs one at a time, beating after each addition. Mix in chocolate, vanilla and brandy or water. In a small bowl stir together flour, salt and baking soda. With mixer on low speed, alternately add flour in fourths and buttermilk in thirds, beginning and ending with the flour. Pour into prepared pan. Bake in center of oven for 1 hour or until a toothpick inserted in the center comes out clean. Remove to rack and cool 10 minutes. Invert to remove from pan and cool 20 minutes before frosting.

Meanwhile make Chocolate Glaze, if desired, by melting chocolate and butter in a small saucepan or microwave. Remove from heat and stir in corn syrup and water. If too thin, let sit until it thickens slightly. Pour warm glaze over top of cake, allowing it to drop down the sides. If the glaze is too thick, reheat slightly. Let cake sit several hours before serving.

Note: The cake may be covered and held at room temperature for several days or frozen. Freeze, uncovered, until glaze is solid, then wrap in foil. Defrost, uncovered, at room temperature.
AND...if you REALLY want to use up your EGG STASH, try this one...


3 cups sugar
2 cups Crisco shortening
10 eggs
3 cups sifted all-purpose flour
2 tsp vanilla
1 tsp salt
1/4 cup evaporated milk (Don't use "sweetened condensed" milk!)
1 tsp rum flavoring
1/2 tsp almond flavoring (optional)

Cream Crisco and sugar together well, then add eggs, beating very well after each. Add salt, flavorings and milk, then flour. Bake in an extra large tube pan that has been floured and greased. Bake at 300 degrees for 2 hours. Check after 1 hour and 45 minutes. Cake is done if knife inserted in center comes out clean.

FINALLY....if you only wanna use a HALF DOZEN, try this one!


* 6 eggs
* 1 cup cold unsalted butter (8 oz.), cut in 1/2-inch pieces
* 1 8-oz. pkg. cold cream cheese, cut in 1-inch pieces
* 2-3/4 cups sugar
* 1 tsp. kosher salt
* 4 tsp. pure vanilla
* 3 cups sifted cake flour*


1. Let eggs stand at room temperature about 30 minutes or until they are room temperature (no more than 2 hours). Generously butter and lightly flour two 8x4x2-inch loaf pans or one 10-inch tube pan. Using large bowl of heavy-duty stand mixer with paddle attachment beat cold butter about 2 minutes on low speed, occasionally raising to moderately high speed for 5 seconds to dislodge butter from paddle.

2. Add cream cheese. Beat on low speed 3 minutes with occasional short bursts on high speed to dislodge mixture from paddle. Beat butter and cream cheese mixture until waxy and well-blended. Still mixing on low, add the sugar in a slow continuous stream. (This should take 1-1/2 to 2 minutes). Add salt. Continue creaming butter and cream cheese mixture for 5 minutes, scraping sides and bottom of bowl once halfway through. Increase speed to medium; continue mixing 2 minutes more, scraping once.

3. Add eggs, one at a time, beating 20 to 30 seconds after each addition or just until each egg is fully incorporated before adding the next egg. Scrape sides and bottom of bowl after first three eggs. Beat in vanilla with the last egg.

4. Gradually add about 2-1/2 cups of the flour on low speed, mixing until just blended (this should take about 1 to 1-1/2 minutes). Turn off mixer. Fold in remaining flour by hand with a rubber spatula, just until combined.

5. Turn batter into prepared pan(s). Shake pan(s) gently to distribute batter. Run a spatula in zigzag pattern through batter. Drop filled pan(s) from a height of about 6 inches onto kitchen counter to dislodge any large air pockets.

6. Place on center rack of cold oven. Turn oven setting to 300 degrees F. Bake for 1 hour 15 minutes to 1-1/2 hours without opening oven door for the first 1 hour and 15 minutes. (Bake 1 hour 45 minutes for tube pan.) Test for doneness by carefully inserting a cake tester in center of cake or gently removing cake from oven and listening for light bubbling sounds that soften and slow as cake approaches doneness.

7. Transfer to cooling rack. Cool for 10 minutes before removing from pans. Cool completely before serving. Makes 2 loaves (24 servings) or one 10-inch tube cake.

8. *Note: 2-1/2 cups plus 2 tablespoons all-purpose flour can be used in place of the cake flour.
"Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me."
-Audrey Hepburn

*** P.S. Here's a link from a blogger I follow, Sweet Jeanette, it's a SHORTCUT MIX version of the CHOCOLATE CAKE! Great minds DO think alike! ENJOY!
Wednesday, April 13, 2011
Come to the Dark Side...of Chocolate.


  1. All sound delicious! I can feel my waistline expanding already :)

  2. Girl, you won my heart!!!! LOL
    Thanks for stopping by and telling me about your post today! I'm absolutely drooling (and I think your choc. pound cake looks prettier than mine). Also, 10...TEN eggs? Wow. I gotta try that one too!!!

  3. Yummy recipes and great blog ~ I love your stacked stone background ~ is that a pic that you took? ^_^

  4. Yes, it's a pic I re-purposed as wallpaper! :) Thanks for following me everyone!