Double Cocoa Pound Cake
Ingredients
1/2 C. butter or margarine room temperature
3/4 C. brown sugar
3/4 C. granulated sugar
4 squares (4 ounces) unsweetened chocolate, melted
4 eggs
2 1/2 C. cake flour
1/2 tsp. baking soda
1 C. buttermilk
2 tsp. vanilla
1 C. chocolate chips coated in 2 Tbsp. all-purpose flour
Cooking Instructions
Oven temperature: 350 degrees. Cream butter with sugars until smooth and well blended. Add chocolate and eggs, one at a time. Beat until fluffy. Mix flour and baking soda. Add to creamed mixture. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips. Turn batter into a well-greased and floured 10-inch tube baking pan. Bake at 350 degrees for 40 to 50 minutes or until a cake tester comes out clean. Let cake cool in pan for a couple of minutes. Turn cake out of pan onto a wire rack. Cool completely. Garnish with fresh sliced strawberries or other berries. Serve with a dollop of whipping cream.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)