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Jul 23

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Copycat Entenmann’s Chocolate Pound Cake

entenmanns choco pound cake

 

We recently went over to a friends house and she served the most delicious dark chocolate loaf pound cake. It was one of the best cakes I have had in a long time. I thought it was homemade but she said she bought it and it was an Entenmann’s cake. What a surprise.  I have always loved any Entenmann’s cakes and cookies. I grew up with my mom buying them regularly. The next day, I decided to try and make one of those very rich and dense cakes myself. So, here’s my version. I have to admit, it’s pretty delish. My whole family loved it. I guess they did because it was gone before the next morning. Lots of late night snacking that day.

 

Copycat Entenmann’s Chocolate Pound Cake

 

Ingredients:

  • 1/2 cup milk, I used 2 percent
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup plain or vanilla Greek yogurt ( not fat-free)
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 2 tablespoons chocolate chips for sprinkling on top

 

Directions:

  1. Preheat oven to 350 degrees, spray a loaf pan with cooking spray and set aside.
  2. In a medium mixing bowl, gradually whisk milk into cocoa powder to make a smooth paste. Now, whisk in yogurt and set aside.
  3. In another medium mixing bowl, combine flour, baking powder, baking soda and salt. Use a whisk to sift and break up any clumps. Set that bowl aside too.
  4. In a large mixing bowl, using an electric or hand held mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Time to  stir in flour mixture, alternately with milk mixture. Use a rubber spatula to make sure all is incorporated and mixed well.  Toss in chocolate chips and gently mix.
  5. Spread into prepared pan, smoothing top. Sprinkle the 2 tablespoons of chips over top of cake. Bake for 50 to 60 minutes or until a tester inserted in center comes out clean with a few moist crumbs. Let cool in pan on a rack for at least a half hour to an hour. Invert and less cool another 10 minutes. Turn back over, slice up and enjoy!

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