Q on Greg Patent's Malted Milk Black & White Pound Cake

A

ann

Well-known member
Of those of you who have tried this delicious moist poundcake.

This is probably a dumb question, but if I wanted to make it all "black" (chocolate), would you just double the chocolate syrup and add additional baking soda?

I've been wondering about this for a while.

Thanks,

Ann

 
I think I would be tempted to use cocoa powder instead of more syrup, and...

go sparingly on more baking soda. Maybe 1/2 tsp more?

Could you post the recipe though? Unless it's hear somewhere. TIA.

 
Malted Milk Black & White Pound Cake

Has anyone made this cake? The picture appears rather dry and in the comments that Patent makes he said tht it came out dry. Here is a Maida Heatter Black & White Pound Cake that is very good. It was the first recipe of hers that I ever made and I have never been disappointed in any of her recipes.


* Exported from MasterCook *

Black & White Pound Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Poundcakes


Amount Measure Ingredient -- Preparation Method

1 Pound Butter
1 Tablespoon Vanilla
3 1/3 Cups Sugar
10 Jumbo Eggs
4 Cups Flour -- SIFTED
1/2 Teaspoon Almond Extract
1/4 Teaspoon Baking Soda
2 Tablespoons Instant Coffee Powder
3/4 Cup Chocolate Syrup** -- HERSHEY'S

ADJUST RACK 1/3 UP FROM BOTTOM OF OVEN. PREHEAT OVEN TO 350°. BUTTER A 10-INCH TUBE PAN. LINE BOTTOM WITH PAPER, BUTTER PAPER, AND DUST WITH FINE, DRY BREAD CRUMBS, OR USE A NON-STICK 10-INCH TUBE PAN, BUTTER BOTTOM, LINE WITH WAXED PAPER, AND BUTTER WAXED PAPER

IN LARGE BOWL OF MIXER, CREAM THE BUTTER, BEAT IN VANILLA & GRADUALLY ADD SUGAR. BEAT ON MODERATE SPEED FOR 2-3 MINUTES

ADD EGGS, TWO AT A TIME, BEATING THOROUGHLY AFTER EACH ADDITION. ON LOWEST SPEED, VERY GRADUALLY ADD FLOUR CONTINUING TO SCRAPE THE BOWL, AND BEATING ONLY UNTIL FLOUR IS INCORPORATED.

REMOVE HALF (ABOUT 5 CUPS) OF BATTER AND SET ASIDE. MIX ALMOND EXTRACT INTO REMAINDER & TURN INTO PREPARED PAN. LEVEL THE TOP BY ROTATING BRISKLY BACK AND FORTH

RETURN OTHER HALF OF BATTER TO THE MIXER BOWL AND ADD BAKING SODA, INSTANT COFFEE, AND CHOCOLATE SYRUP. BEAT ON LOW SPEED. BEAT ONLY TIL SMOOTH

POUR EVENLY OVER TOP OF WHITE BATTER. LEVEL

COVER TOP OF PAN WITH PIECE OF ALUMINUM FOIL LARGE ENOUGH TO TURN DOWN LOOSELY AROUND THE SIDES OF THE PAN

BAKE FOR 30 MINUTES. OPEN OVEN DOOR JUST ENOUGH TO REACH IN AND REMOVE FOIL. CONTINUE BAKING FOR AN ADDITIONAL 1-HOUR AND 15-MINUTES.(TOTAL BAKING TIME 1-HOUR AND 45-MINUTES) CAKE IS DONE WHEN CAKE TESTER COMES OUT DRY.

"DO NOT OVERBAKE" REMOVE FROM OVEN. COOL IN PAN FOR 10 TO 15 MINUTES

NOTE - STIR THE SYRUP BEFORE USING AS THE HEAVY PART SETTLES TO THE BOTTOM

 
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