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Double Chocolate Pound Cake

What could be better? A cupcake that’s full-sized cake. How about it being chocolate with the addition of mini semisweet chocolate chips. You can make it your own with our Dimensions® Giant Cupcake Pan. A delicious creation in irresistible 3-D. Makes a party in an instant!

(49)

Difficulty: Somewhat Easy



Ingredients

Makes

Cake serves 12.

Instructions:

Step 1

Preheat oven to 325°F. Grease and flour or use pan spray with flour to prepare pan.

Step 2

In small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool.

Step 3

Stir together flour, baking soda, baking powder and salt; set aside.

Step 4

In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy.

Beat in eggs, one at a time. Add vanilla; mix well.

Step 5

Combine cocoa mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth.

Step 6

Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake pan; spoon remaining batter into bottom of pan.

Step 7

Bake 60-70 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes.

Step 8

Turn cake onto wire rack to cool completely. To assemble cupcake ice top of cake's bottom half. Place top half of cake atop iced bottom half. Decorate as desired.