Chocolate Rum Pound Cake Recipe
- 2/3 cup cocoa, divided
- 1/4 cup boiling water
- 1 1/4 cups butter, softened
- 2 2/3 cups granulated sugar
- 1 teaspoon vanilla extract
- 5 eggs
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- 3/4 cup finely chopped pecans
- 1/4 cup light rum
Preheat oven to 325F degrees. Grease and flour 12-cup fluted baking pan. Stir 1/3 cup cocoa and water in small bowl until smooth. Set aside. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Add reserved cocoa mixture and beat well. Continue...
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