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Love & Best Dishes: The Bag Lady’s Favorite Chocolate Pound Cake Recipe | Chocolate Dessert Ideas
Mar 4, 2023
The Bag Lady’s Favorite Chocolate Pound Cake Recipe | Chocolate Dessert Ideas - Learn how to make chocolate pound cake at home with this classic Paula Deen pound cake recipe.
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The Bag Lady’s Favorite Chocolate Pound Cake Recipe: https://www.pauladeen.com/recipe/the-bag-ladys-favorite-chocolate-pound-cake/
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0:00
- I want to share with you a pound cake
0:04
that my Aunt Jesse made every time
0:09
family or anybody was coming or she was going somewhere,
0:14
she would take that chocolate pound cake.
0:18
And I made it so much on the Bag Lady.
0:21
Now Aunt Jesse frosted hers,
0:24
but when I made it for the Bag Lady,
0:26
because it was gonna be a little messy
0:31
trying to package the cake with icing.
0:34
So I didn't put an icing on that
0:36
and people loved that cake so much.
0:39
I had a lot of requests for it.
0:41
So I'm gonna make that chocolate pound cake today.
0:46
And I was looking through my brother's cookbook
0:50
"Uncle Bubba's Seafood Cookbook",
0:54
and he had Aunt Jesse's cake recipe
0:57
in his book that included the icing.
1:00
So after we get this cake together,
1:02
I'm gonna share with y'all
1:04
Aunt Jesse's recipe for the icing.
1:07
And you can choose to ice or not ice.
1:10
Anyway, the first thing I'm gonna do is,
1:18
I have to catch up on this.
1:20
I'm going to sift together and I'm just gonna
1:24
read off the measurements y'all.
1:25
It's three cups of all purpose flour,
1:28
a half a teaspoon of baking soda,
1:31
a half a teaspoon of baking powder,
1:35
a half a teaspoon of salt, five tablespoons of cocoa.
1:40
And over here we're gonna have
1:45
two sticks of softened butter.
1:47
And we're gonna have,
1:49
I think this is like a half a cup, of a solid shortening.
1:54
And the solid shortenings,
1:57
they come in individual wrapped logs,
2:02
I choose to use the butter flavor, naturally,
2:04
I know y'all are shocked, (giggles)
2:07
but you can get this with the butter flavor
2:11
or the plain, white, solid shortening.
2:14
I'm gonna sift our dry ingredients together.
2:18
(bowl clinking)
2:21
And I'm going start by,
2:23
- [Theresa] I mean this isn't total but it's softer.
2:25
- Yeah.
2:26
- [Theresa] I mean it's bendable.
2:28
- Okay. (giggles)
2:29
- [Theresa] You know what I mean?
2:30
- Yeah. - But I hate to do it anymore
2:31
because it might melt, - Oh no,
2:32
you don't want it to melt.
2:34
Let's see. Oh that's much better Theresa.
2:37
See it doesn't take but a second,
2:40
and I feel like it's safer. - That was even for like
2:41
just seven seconds on defrost.
2:43
- Yeah. Yeah. - So, and be very careful.
2:47
- I feel like,
2:49
it's, - Look how clean it came out.
2:51
- I know, that's cause it wasn't over softened.
2:54
But I feel like I'm safer
2:59
softening my butter on defrost.
3:01
- [Theresa] I agree.
3:02
- 'Cause the oven's really hot.
3:04
All right, so in goes our salt, our baking powder,
3:10
our baking soda.
3:13
And when I get this down a little bit,
3:16
I'm gonna throw in our cocoa.
3:19
So we've got our dry ingredients ready for us,
3:22
we've got our buttermilk and we've got our vanilla,
3:25
and we've gotten our five eggs.
3:26
So I'm just gonna cream our butter for a minute.
3:30
(mixer buzzing)
3:30
All right, and we're adding three cups of sugar.
3:35
So this is a sweet pound cake
3:39
which you know when you're making a chocolate pound cake
3:42
chocolate can be bitter.
3:44
So that's why it's three cups of sugar instead of two.
3:52
So we are just gonna beat this until it's fluffy and light.
3:56
And then we're gonna add our eggs one at a time.
4:00
I've got this pretty light and fluffy.
4:02
Now I'm just gonna come in here with my spatula
4:06
and push the sides down,
4:08
make sure it continues to beat evenly.
4:12
All right, so we're gonna add our eggs now one at a time.
4:16
(mixer humming)
4:26
Okay, I'm fixing to add the last egg,
4:31
and, (utensils clinking)
4:33
these cords are so aggravating.
4:36
So I'm gonna press this down,
4:38
the sides down, one more time.
4:42
And then after I get this last egg beat in,
4:46
we're gonna add our flour and our buttermilk alternately,
4:51
and we are going start with flour and end with flour.
4:55
And that's very, very important.
4:58
I'm gonna use my,
5:00
(mixer buzzing)
5:02
a third of a cup to start adding my flour.
5:07
(mixer buzzing)
5:15
- [Theresa] (indistinct)
5:36
- I'm adding the last of the buttermilk.
5:40
(glass clinking)
5:43
Gonna whip that in.
5:45
(mixer buzzing)
5:56
And now I'm ending with the last of my flour.
6:01
(bowl clinking)
6:09
Now I'm gonna add one tablespoon of,
6:15
this wonderful, homemade vanilla extract
6:19
that was made with Tito's vodka.
6:23
- [Theresa] Mm.
6:24
- It smells incredible.
6:28
- Is it safe to take these two things off?
6:29
- Yes, it's safe. (laughs)
6:36
(vanilla splatters)
6:37
Wow.
6:40
Mm, for somebody that doesn't like alcohol,
6:43
the taste of alcohol, (giggles)
6:45
that vanilla flavoring just,
6:48
- It's the smell. - it sends me to the moon.
6:51
To the moon Alice.
6:52
(mixer buzzing)
6:59
So you know, after you have worked
7:03
to mix up a wonderful homemade pound cake,
7:08
and not even mention the money
7:10
that you spent on ingredients,
7:12
the worst thing that can happen
7:14
is your cake not coming outta the pan.
7:17
I have had it happen. (chuckles)
7:19
In fact, you can go find a video I think of a fig cake
7:23
that half came out and half didn't.
7:25
Do you remember that Theresa?
7:27
- [Theresa] I do.
7:28
- [Theresa] It was the fig cake wasn't it, Eddie?
7:30
- Yeah. - Yeah, it was a fig cake.
7:33
So it still looks good.
7:36
Oh, it looks delicious.
7:39
But I'm coming over here and I'm getting me
7:43
a sheet of wax paper you can buy,
7:46
you can buy this wax paper in sheets and it's so handy.
7:51
So I'm gonna lay this down here,
7:56
and I'm gonna take my scissors,
8:01
and I'm just gonna go around.
8:12
And you see it will make an imprint.
8:16
(scissors clattering)
8:22
(paper ripping)
8:30
So I'm just going to follow that little imprint around.
8:38
If I can see it.
8:40
All right, and then I'm gonna take my paper
8:47
and fold it twice, and then I'm gonna come in here
8:52
(scissors clacking)
8:56
and hopefully I'll get this right the first time.
9:00
Our scissors are almost like our knives Eddie, dull.
9:05
All right,
9:09
so this assures me that the bottom of my cake
9:13
is coming out of that pan.
9:16
So I'm just gonna put that down just like that.
9:21
You can see how it fits in there.
9:23
And then I like to use,
9:28
(can rattling)
9:30
this is about empty, I like to use,
9:36
the spray that also has flour in it.
9:40
Because you know, when my mother used to make cakes
9:43
there was no such thing as,
9:45
- [Theresa] I don't think we have any.
9:47
- What, we don't have any more? Okay.
9:48
- [Theresa] Oh, wait a minute, is there a step,
9:49
can I just step on one of these?
9:50
- Yeah, take your life in your own hands sister.
9:53
- [Theresa] Well that's what I,
9:55
(Paula laughs)
9:57
But mama would take her solid shortening
10:01
and go all around her pan and then put flour in it and,
10:04
just shake that flour everywhere.
10:08
To me this is just so much easier.
10:09
So I don't see why I can finish getting outta here.
10:12
- I don't, - Now I wanna do it
10:14
real good around the edges and around the edge of that tube.
10:21
So we're gonna bake this in a preheated oven at 325 degrees
10:25
and we're gonna cook it anywhere from an hour
10:31
and 15 minutes to like an hour and 30 minutes.
10:36
I will be putting my timer on at an hour 15.
10:42
Okay y'all,
10:46
I think I cooked our pound cake here
10:48
for about very close to an hour and 15 minutes.
10:51
But you know I cook in a commercial oven,
10:57
so I'm always leery to tell y'all the time
11:00
because there is a difference
11:01
between a commercial oven and a home oven.
11:06
So I would start looking at your cake after one hour
11:11
just crack the door and touch it a little bit,
11:15
and if it doesn't pop back,
11:17
then it needs a little bit longer.
11:23
I'm gonna flip this out,
11:27
so it can be cooling
11:29
because the faster it cools,
11:34
better come out, you better come out.
11:38
You better come out. (laughs)
11:41
It almost acted like
11:42
it didn't want to come away from the side.
11:46
So that's why I always, always, always
11:51
put that wax paper because I know
11:54
at least the bottom's gonna come out.
11:57
Okay, this is Aunt Jesse Ruth's
12:03
complete recipe for the chocolate icing
12:05
on her chocolate pound cake.
12:08
And she used a half a stick of butter,
12:12
or four tablespoons, however you would like to say that.
12:23
One pound,
12:29
one pound of confectionate sugar.
12:32
I mean this is simple, this is simple, simple.
12:35
So I used half this bag, so I'm saying
12:39
that that's a pound right there.
12:45
I need some vanilla.
12:51
And I'll put about,
12:56
about a nice heaping teaspoon full of vanilla.
13:04
A fourth of a cup of cocoa powder.
13:08
(spoon clacking)
13:16
Somebody didn't break off that paper evenly,
13:20
that somebody would've been me. (laughs)
13:23
fourth of a cup of cocoa.
13:29
And Aunt Jessie used
13:33
canned, evaporated milk to thin hers,
13:36
but it takes so, so little
13:39
that I'm just gonna do a little heavy cream.
13:42
Because you have to be careful,
13:48
you don't want this too loose.
13:52
If you did then it would become like a glaze almost
13:56
rather than a frosting.
14:00
So we're just gonna beat those together,
14:01
and when they're smooth and completely mixed
14:04
it's going on that cake.
14:06
(mixer buzzing)
14:09
Aunt Jesse's recipe actually called a fourth of a cup
14:12
of canned carnation milk, evaporated milk.
14:17
So it may wind up taking that but,
14:21
I'm used to having cream cheese in my icings
14:26
so that may make a big difference
14:30
as far as the looseness of it.
14:35
Not having that wet cream cheesy.
14:37
- [Theresa] It's so much easier though
14:38
to have to add more than to have to try to take away.
14:42
- Oh honey, you can't take away, you can always add to.
14:47
Me to try to pick that milk out of there.
14:49
(Paula and Theresa giggling)
14:50
That would be so hard.
14:52
(mixer buzzing)
14:57
But I think Aunt Jesse was right.
15:04
She's gonna wind up taking a fourth of a cup
15:06
and if I had really thought it was gonna take that much,
15:11
I would have opened a small can of evaporated milk.
15:15
But you know, I didn't want to use a teaspoon and,
15:18
and it go to waste.
15:23
I'm gonna add
15:27
a teaspoon or maybe a scant teaspoon,
15:31
'cause almond flavoring is,
15:34
(spoon clacking)
15:37
it's potent,
15:40
it's real impotent.
15:41
(Paula and Theresa giggling)
15:45
Okay, I just love almond and chocolate.
15:48
And I love those candy bars, those chocolate bars
15:51
that's got the almonds in them.
15:54
Ooh, so good.
15:57
Okay, we are getting close.
16:02
We're getting close kitties.
16:04
(utensils clattering)
16:10
You know what, I think I'm gonna have to move this down.
16:15
I don't think I'm tall enough to frost it that high up.
16:20
Thank you Eddie, I was just fixing to move that.
16:24
Ooh.
16:25
(spoon scraping)
16:30
(utensils clattering)
16:34
To me this is almost too pretty to cover up.
16:39
This is a beautiful cake.
16:45
Just gonna bring that down and run it around the center
16:51
because I don't want anybody to feel cheated
16:57
when they get to that end
16:58
and there's no chocolate icing on it.
17:03
Okay, y'all, you can do this icing,
17:07
you can put it on your cake smooth,
17:13
or you can do it swirly.
17:16
I happen to like it swirly.
17:19
Theresa found me some nuts.
17:23
So,
17:29
Oh, these are nice little teeny tiny pieces
17:32
of pecans on there.
17:35
Let's eat, you want to? - Yeah, cut it.
17:38
- Mkay, let's eat.
17:39
- [Theresa] I can't let any icing go to waste.
17:41
- No.
17:43
(fork clanking)
17:45
You let that go to your W-A-I-S-T.
17:50
- [Theresa] Exactly.
17:53
- Mm.
17:58
So good.
17:59
(metal clanking)
18:04
So, so good.
18:11
(lips smacking)
18:16
I hope that y'all like it and enjoy it.
18:21
Love and best dishes to everyone now. Hmm.
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