CHOCOLATE　POUNDCAKE Chocolate Pound Cake

December 6, 2006 Moist, light and not-too-sweet chocolate pound cake. Add a little more cocoa powder if you like a richer flavor. If you want to make it less sweet, use 70g of sugar instead of 80g.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Allow butter to soften at room temperature. Combine the butter and sugar in a bowl and cream together. Mix in eggs, one at a time. Melt chocolate over low heat or by double boiling. Combine the melted chocolate with the egg mixture. (Photo #1) Add “hot cake” mix (pancake mix) and cocoa powder. Blend. (Photo #2) Transfer the batter into a square pan, up to 4/5 full. (Photo #3) Bake in a preheated toaster oven at 160 °C (320 °F) for about 15 to 20 minutes until brown. If the surface is brown but the center is still not done, cover with foil and continue baking. (Photo #4) After cooling, cut into 1.5cm X 7cm bars. Servings per Recipe Calories per Serving Ready In 6  three 12cm X 15cm pans  0kcal 45 minutes butter 100g  sugar 80g  whole egg 150g  chocolate 80g  “hot cake” mix (pancake mix) 90g  cocoa powder 10g  【Preparation】 - Melt chocolate.