Chocolate Pound Cake Recipe
Recipe for a cake called "Limelight Fudge?
This recipe has been better in an old Pillsbury cookbook discount-Bake in 1969, I think. It was a very free black chocolate cake with a lemon glaze. I've been trying to find the book was in this recipe but have not been successful.
Ingredients: 3 eggs, at room temperature 2 2 / 3 cups flour 1 ½ cups sugar 1 ¼ cup cold water 1 cup butter ¾ very light brown sugar, melted and cooled ½ cup oil 2 / 3 cup sour cream ½ cup cocoa (not Dutch processed) 2 teaspoons vanilla 2 teaspoons baking powder 1 tsp baking soda ½ teaspoon salt Preparation: Preheat oven to 350. In a medium bowl, combine all dry ingredients. In another bowl, mix eggs, vanilla and cream until well blended.
In another bowl, combine the butter and oil cooling. Mix well. Slowly add cold water, mix until blended. Add dry ingredients at once and mix until well blended. Add the egg / vanilla / sour cream mixture and beat until well combined. Pour into two greased and floured * 8 inches round cake pans. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool and ice. * Dark Chocolate Love Fudge Cake Ingredients: 3 eggs, at room temperature 2 2 / 3 cups flour 1 ½ cups sugar 1 ¼ cup cold water 1 cup butter ¾ very light sugar brown, melted and cooled ½ cup oil 2 / 3 ½ cup of sour cream cup cocoa (not Dutch processed) 2 teaspoons vanilla 2 teaspoons baking powder 1 tsp baking soda ½ teaspoon salt Preparation: Preheat oven to 350. In a medium bowl, combine all dry ingredients. In another bowl, mix eggs, vanilla and sour cream until well blended. In another bowl, combine the butter and oil cooling. Mix well. Slowly add cold water, mix until blended. Add dry ingredients at once and mix until well blended. Add the egg / vanilla / sour cream mixture and beat until well combined. Pour into two greased and floured * 8 inches round cake pans. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool and ice. Ingredients: 2 tablespoons honey 1 tablespoon water 1 cup graham cracker crumbs 1 envelope gelatin 1 / 4 cup water 12 oz evaporated skim milk oz light cream cheese 8 – softened 2 tablespoons lemon juice 1 teaspoon lemon zest 1 / 2 cup skim milk Green food coloring Milk sweeteners reach Equality: Combine honey and 1 tablespoon water. Add the graham cracker crumbs. Mix well. Press into 9 "pan or pie plate. Gelatin softened in 1 / 4 cup water. Mix fire slow to dissolve or dissolve in the microwave. Add the evaporated milk. Chill until thickened but not set.
Beat on high speed of electric mixer until stiff peaks form. Mix cream cheese, lemon juice, and lemon peel until blended. Gradually add skim milk and food coloring. Turn the mixture evaporated milk. Pour over crust. Chill until firm. Per serving (excluding unknown items): 141 Calories, 5 g fat (31.3% calories fat), 6 g protein, 18g carbohydrates, trace dietary fiber, 14mg cholesterol, 230mg sodium. Exchanges: 1 / 2 grain (starch), 1 / 2 meat lean, 0 fruit, 1 / 2 "The milk fat, 1 fat, 1 / 2 Other Carbohydrates. DESSERT 1 c. LimeLight flour 1 / 4 cup powdered sugar 1 / 4 cup chopped walnuts 1 / 2 c. of butter 1 (6 oz.) lemonade, thawed 1 can sweetened condensed milk 1 (8 oz.) topping 4 drops of food coloring In a bowl combine the flour, sugar and nuts. Cut in butter until mixture resembles fine crumbs. Pat evenly over bottom and sides of the plate. Bake 10-12 minutes until lightly brown. Cool. In a bowl, place lemonade and milk. Mix on low speed 1 minute. Add topping and food coloring (if desired). Mix until blended. Pour into fresh bark. Refrigerate 8 hours or overnight.
Local cook demonstrates delicious chocolate pound cake recipe
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