Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

MARK'S MAMA'S CHOCOLATE POUND CAKE




Source of Recipe


Greg Pyne's Brooklyn Cafe, Atlanta, GA


List of Ingredients




�5 eggs
�1 1/2 cup of butter
�3 cups granulated sugar
�1/2 cup of Half & Half
�1/2 cup of whole milk
�1 tbsp. pure vanilla extract
�1/2 tsp. salt
�3 cups of low gluten cake flour, double sifted
�1/2 cup of cocoa powder (we use Vahlrona)
�1/2 tsp. baking powder

Optional for serving

�Whipped cream
�Chocolate sauce
�Fresh berries

Recipe



Let butter, milk, Half & Half and eggs sit at room temperature for about 3 hours until butter has softened. Cream butter on high until pale and fluffy, then add sugar and cream another 3 minutes. Add vanilla and eggs, one by one, while mixing on low speed. When eggs are incorporated, add a little flour, then a little milk and Half & Half, back and forth while mixing on low speed until all incorporated. Add cocoa, baking powder and salt. Make sure to scrape sides of bowl during process. Line a loaf pan with parchment paper and bake at 325� in center of oven for about an hour and 15 minutes or until a toothpick inserted into center comes out clean. Let cool, slice 3/4 inch thick and serve with whipped cream, chocolate sauce and fresh berries.