Sunday, May 27, 2012

Who doesnt love chocolate?!

I recently had the pleasure of being the matron-of-honor for a friend's wedding.  As such, it was my job to throw the bachelorette party.  The bride-to-be loves chocolate (who doesnt?!).  I decided for the party I would make chocolate fondue.  I do have a traditional fondue pot but it was at my parent's house and the last couple times I tried to use it we had trouble getting the temperature right.  As I have such love for my crock pots I decided to try doing chocolate fondue in my mini crock pot.  I headed to the market to buy the ingredients and dippers; strawberries, marshmallows, pretzels and pound cake.   The pound cake at the grocery store bakery was $5.  Forget that!  I decided to go full domestic diva and make my own pound cake.  All the ingredients for the pound cake are pantry/fridge staples but cake flour.  To the Google!  Making your own cake flour is wicked easy.  Place 2 tbs of corn starch into a 1 cup measure then fill the rest of the cup with all purpose flour.

chocolate fondue
24 oz semisweet chocolate chips
1 1/4 c evaporated milk (little less then 12oz can)
1/4 c sugar
2 tsp vanilla extract

Place ingredients in crock pot.  Turn on high for 30 minutes, stirring frequently making sure to scrape the bottom of the pot so nothing burns.  Turn on low for at least 1 hour.

pound cake

3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups  sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated white sugar
13 tablespoons (1/2 cup + 1/3 cup) unsalted butter, room temperature

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. 
In a medium bowl, whisk together the eggs, milk, and vanilla extract.
In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.  
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.

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