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Ingredients
| all-purpose flour (unsifted): 3 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| granulated sugar: 2 1/4 cups |
| salted butter: 3/4 cup (softened) |
| eggs: 3 (large) |
| vanilla extract: 2 tsp |
| nonfat milk: 1 1/4 cups |
| cooking spray |
| powdered sugar (unsifted): 3/4 cup |
| unsweetened cocoa powder (sifted): 3 Tbl |
| nonfat milk: 2 Tbl |
| vanilla extract: 1/2 tsp |
| pistachios: 2 Tbl (chopped) |
Chocolate Pound Cake With Chocolate Pistachio Glaze
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
40 min -
Servings
18 serving(s)
Tags
- Preheat oven to 325.
- To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cocoa, baking powder, and salt in a small bowl, stirring with a whisk.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 teaspoons vanilla. Add flour mixture and 1 1/4 cups milk alternately to sugar mixture, beginning and ending with flour mixture.
- Spoon batter into a 12 cup Bundt pan coated with cooking spray. Bake at 325 for 40 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
- To prepare glaze, combine powdered sugar and 3 tablespoons milk and 1/2 teaspoon vanilla; stir with a whisk until smooth. Drizzle over cool cake; sprinkle with pistachios.