Evening Edge
What’s For Dinner?
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Chocolate Poundcake
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Cuisine: Dessert
Assignment: UGA Dinner Party
The story: Student Taylor Dahl says she despises cooking: "It’s messy, time consuming and stressful, which is why I enjoy bagged salads, frozen dinners and takeout." Her project: re-creating a Sunday night Sunday supper for her family, including this chocolate poundcake made famous by her grandmothers.
The outcome: "I anxiously watch my family gather around the dishes I’ve slaved over," she writes. "Bite by bite, my family eats every little bit of food on their plates. Every single family member seems to enjoy the food."
This cake is rich, but not too sweet. As always, the key to getting it to slide delicately out of the inverted bundt pan is to use a generous amount of cooking spray. If you prefer, the batter nicely fills 2 loaf pans. Decrease cooking time by about 20 minutes.
Hands on time: 30 minutes Total time: 2 hours Serves: 10
Ingredients:
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Vegetable cooking spray
1 cup (2 sticks) butter
1 cup shortening
3 cups granulated sugar
5 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
Instructions:
Preheat oven to 325 degrees. Spray a bundt pan with vegetable cooking spray. In a large bowl, mix butter and shortening with a mixer on low speed. Add sugar and beat well to combine. Add eggs one at a time, beating well after each addition, and vanilla. In another large bowl, combine flour, cocoa, baking powder and salt and stir well. Add the dry mixture to the moistened batter; continue mixing on low speed while slowly adding the milk. After everything is mixed well, pour batter into pan. Even out the top. Bake for 1¸ hours, or until a tester inserted in the cake comes out dry.
Nutrition:
Per serving (based on 10): 771 calories (percent of calories from fat, 49), 9 grams protein, 92 grams carbohydrates, 2 grams fiber, 43 grams fat (18 grams saturated), 157 milligrams cholesterol, 367 milligrams sodium.
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