Glazed Chocolate Pound Cake

Prep Time: 30 min
Cook Time: 60 min
Ready Time: 150 min
Yield: 16 servings

Ingredients

CAKE

Pillsbury® Baking Spray with Flour
1 cup Crisco® Pure Canola Oil
OR 1 cup Crisco® Light Tasting Olive Oil
3 cups sugar
1 teaspoon vanilla extract
5 large eggs
3 1/4 cups Pillsbury BEST® All Purpose Flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
1 cup (6 oz. pkg.) semi-sweet chocolate chips

GLAZE

1 cup (6 oz. pkg.) semi-sweet chocolate chips
1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
1 tablespoon light corn syrup

Preparation Directions

HEAT oven to 325ºF. Spray a 10-inch tube pan with flour no-stick cooking spray.
COMBINE oil, sugar and vanilla in large bowl. Beat at low speed until blended. Add eggs, one at a time, beating well after each addition. Beat on high speed 3 minutes, scraping bowl occasionally.
COMBINE flour, cocoa, baking powder and salt in medium bowl. Add dry ingredients alternately with milk to the egg mixture, beating well after each addition. Stir in 1 cup chocolate chips. Spoon batter into prepared pan.
BAKE 1 hour, or until toothpick inserted in center comes out clean. Cool on wire rack 20 minutes. Invert onto serving plate. Cool completely.
For Glaze: COMBINE 1 cup chocolate chips, shortening and corn syrup in a microwave safe bowl. Microwave on MEDIUM for 1 minute; stir. Repeat at 15 second intervals, until just melted and smooth.
COOL slightly. Spoon over cake. Let stand until glaze is firm.

Nutritional Information Per Serving

Serving Size (1 slice, 1/16 of cake), Calories 410 (Calories from Fat 110), Total Fat 12g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 65mg, Sodium 150mg, Total Carbohydrate 75g (Dietary Fiber 3g, Sugars 51g), Protein 7g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 6%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.