Few mornings ago I caught Paula Deen’s cooking show….
Paula was teaching one of her son’s girlfriend how to make the best Chocolate Pound Cake…..amongst other things.
I haven’t made pound cake in a long time so I was intrigued and I jotted down the recipe….
…later that day I had an idea….
….idea to turn Paula Deen’s Chocolate Pound Cake into Mint Chocolate Pound Cake and serve it with hot raspberries and fresh MINT whipped cream.
Here is my adaptation of Paula Deen’s Chocolate Pound Cake.
- 6 Eggs
- 3/4 cup Cocoa Powder
- 3 cups Sugar
- 1 cup Butter
- 2 1/4 cup Flour
- 1 tsp Baking Powder
- 8 oz Greek Yogurt (original recipe – sour cream)
- 1 tsp Peppermint Flavor (original recipe – vanilla)
STEP 1: Preheat oven to 325F. Grease bundt cake pan.
STEP 2: Cream together butter and sugar until fluffy. Gradually add eggs. Add Greek yogurt. Mix well
STEP 3: In another bowl whisk together flour, cocoa powder, baking powder and pinch of salt.
STEP 4: Add flour mixture slowly into batter. Mix in mint flavor.
STEP 5: Pour cake mixture into greased bundt cake pan. Spread it evenly and bake for 1 hour 15 minutes.
STEP 6: Cool down. Flip over and remove cake pan.
To make Mint Whipped Cream:
STEP 1: Mash together handful of fresh mint with splash of Simple Syrup or sugar.
STEP 2: Whip 1 or 2 cups of whipped cream and gently whip in mint mixture.
Serve Mint Chocolate Pound Cake with Hot Raspberries and dollop of Mint Whipped Cream.
This recipe is linked to:
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