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Old Fashioned Pound Cake with Chocolate Glaze


Nothing is more comforting than the smell of your grandmother's/mother's pound cake baking in the oven or some dark chocolate. So why not have them together?  Also, you make this for a holiday celebration and be the hit of the dessert table!

1 cup butter, softened  (Do not substitute margarine)
3 cups sugar
6 large eggs
4 cups all-purpose flour
½ cup milk
½  teaspoon almond extract
1 teaspoon vanilla extract



Preheat oven to 300°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.

Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in extracts. Pour into a lightly greased and floured bundt or tube pan.

Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack; cool completely (about 1 hour).

Chocolate Glaze

½ cup semisweet chocolate chips http://www.bettycrocker.com/recipes/easy-chocolate-glaze/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
2 tablespoons butter or margarine http://www.bettycrocker.com/recipes/easy-chocolate-glaze/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
2 tablespoons corn syrup

Place chocolate chips, butter and corn syrup in 2-cup microwavable measuring cup. Microwave uncovered on Medium (50%) 1 to 2 minutes or until chocolate can be stirred smooth. http://www.bettycrocker.com/recipes/easy-chocolate-glaze/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx




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