Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Mexican Chocolate Pound Cake

Mexican Chocolate Pound Cake

Get Ready

Servings: Makes 16Learn How to Scale This Recipe

Prep Time: 40 minutes

Cook Time: 65 minutes

Ingredients: Add ingredients to List

3/4 cup plus 1 tbsp. unsweetened cocoa powder
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/8 teaspoon Cayenne, ground
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
2 oz bittersweet chocolate, melted and cooled (see step 2 on page 32)
6 each eggs
1 tablespoon vanilla extract
1 cup plain regular greek yogurt
1/4 cup confectioner's sugar
1/4 teaspoon cinnamon

directions:

1. Preheat oven to 325 degrees. Spray a 10-inch Bundt or tube pan with vegetable cooking spray, using a paper towel to make sure pan is evenly greased. Dust with 1 Tbsp. of the cocoa, making sure surface is covered.
2. Sift remaining 3/4 cup cocoa, flour, salt, baking powder, baking soda, cinnamon, and cayenne into a medium bowl and set aside.
3. In a large bowl, cream butter and sugar with an electric mixer on high speed until light and fluffy, scraping down the sides as necessary, about 3 minutes. Stir in the melted chocolate. Add the eggs, one at a time, mixing well after each addition, then mix in the vanilla.
4. With mixer on low, add a third of the flour mixture, mixing just until incorpo- rated. Mix in half the yogurt, then a second third of the flour, the remaining yogurt, and the remaining flour. Mix just until incorporated after each addition, then pour the batter into the prepared pan, spreading with a spatula to even the surface.
5. Bake 55 to 65 minutes, until a tester inserted in the center comes out clean. Cool the cake on a wire rack for 30 minutes. Run a knife around the edge of the pan, and invert onto a wire rack. Cool completely, about 1 hour. Transfer to serving plate.
6. Prepare the garnish. In a small bowl, mix together the confectioners' sugar and cinnamon. Sift over the cake. Serve at room temperature with whipped cream or vanilla ice cream, if desired.
Source: Hannaford fresh Magazine, January - February 2011

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
3/4 cup plus 1 tbsp. unsweetened cocoa powder  
2 1/4 cups all-purpose flour  
1/2 teaspoon salt  
1/2 teaspoon baking powder  
1/2 teaspoon baking soda  
1 tablespoon ground cinnamon  
1/8 teaspoon Cayenne, ground  
1 cup (2 sticks) unsalted butter, softened  
2 cups sugar  
2 oz bittersweet chocolate, melted and cooled (see  
6 each eggs  
1 tablespoon vanilla extract  
1 cup plain regular greek yogurt  
1/4 cup confectioner's sugar  
1/4 teaspoon cinnamon  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 16
Base Nutrients
Calories 300 kcal (15%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 10 g (50%)
Cholesterol 100 mg (33%)
Sodium 160 mg (6%)
Total Carbohydrates 36 g (12%)
Dietary Fiber 2 g (8%)
Protein 7 g (11%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading