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Chocolate Pound Cake
- Grease and lightly flour a 10-inch tube pan. Set pan aside.
- In a very large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Add milk, butter, and cooled chocolate. Beat with an electric mixer on low to medium speed until combined. Beat on medium speed for 2 minutes. Add eggs, vanilla, and almond extract. Beat 2 minutes more. Pour batter into the prepared pan, spreading evenly. Use a knife to cut a zigzag pattern through batter to break up any large air bubbles.
- Bake in a 350 degree F for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes. Remove cake from pan. Cool completely on a wire rack. Serve slices with Almond Whipped Cream. If desired, sprinkle with toasted almonds. Makes 16 to 20 servings.
From the Test Kitchen
Cool cake completely. Place cake on a baking sheet and freeze until firm. Once firm, place the cake in a 2-gallon freezer bag and freeze up to 3 months. Before serving, thaw at room temperature for several hours.
Almond Whipped Cream
- In a chilled medium mixing bowl combine whipping cream, sugar, and almond extract. Beat with an electric mixer on medium to high speed until soft peaks form.