The Chew: Chocolate Pound Cake With Caramel Icing Recipe

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The Chew: Chocolate Pound Cake With Caramel Icing

Actress Merrin Dungey from Conviction joined Carla Hall in the kitchen to help prepare a fantastic sweet treat. Because Merrin enjoys decorating her own cakes at home, and is truly talented at doing so, it made sense for Carla to choose a cake for them to make together. Merrin admitted that it was just the decorating part she enjoyed the most, but we all know it’s really the eating part that’s the best! Together, Carla and Merrin prepared a perfectly delicious Chocolate Pound Cake with Caramel Icing.

To find out how you can make your own version of the same cake at home, click next page.

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The Chew: Chocolate Pound Cake With Caramel Icing Recipe Ingredients

The Chew: Chocolate Pound Cake With Caramel Icing Recipe

Carla Hall’s Chocolate Pound Cake with Caramel Icing just may be the best thing you’ll eat all year, according to Clinton Kelly! (hindyg / Flickr)

For the Chocolate Pound Cake:

  • 1/4 C cocoa powder
  • 1/2 tsp salt
  • 1 1/2 C sugar
  • 3 large eggs
  • 1 C mini chocolate chips
  • 1 3/4 C all-purpose flour
  • 1/2 tsp baking powder
  • 2 sticks butter – at room temperature + more for greasing
  • 1 tbsp vanilla extract
  • 1/2 C sour cream – at room temperature

For the Caramel Icing:

  • 1/2 C heavy cream
  • 1 tsp salt
  • 1 1/2 C dark brown sugar – packed
  • 1 tbsp butter
  • 1 C powdered sugar

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The Chew: Chocolate Pound Cake With Caramel Icing Recipe Directions

For the Chocolate Pound Cake:

  1. Grease a 9×5-inch loaf pan with butter, then line with parchment paper and grease the parchment
  2. In a large bowl, add the cocoa powder, flour, salt, and baking powder, then whisk
  3. In the bowl of a stand mixer fitted with a paddle attachment, add the sugar and butter, then mix for about four minutes, until fluffy and light
  4. Add the eggs and vanilla, then mix to combine
  5. While mixing, add the flour and sour cream, alternating, beginning and ending with the flour
  6. Add the chocolate chips and fold into the mixture
  7. Pour into the prepared baking dish and put into a cold oven
  8. Bake at 300 degrees for 2 hours
  9. Remove and let cool on a wire rack for 10 minutes
  10. Turn out of the pan and let cool completely
  11. Drizzle the caramel icing over the cake, let set, then serve

For the Caramel Icing:

  1. In a medium saucepan, add the cream and brown sugar
  2. Bring to a boil and remove from the heat
  3. Stir in the salt and butter
  4. Remove from the heat and let cool completely
  5. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment
  6. Add the powdered sugar and whisk until smooth and combined

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