Pasadena Star News/April 21,2004

Chocolate Ribbon Pound Cake
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 cake N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
FILLING: 1 (6-ounce) package semisweet chocolate chips 1/2 cup chopped pecans or walnuts 1/3 cup sweetened condensed milk
2 tablespoons grated lemon or orange peel CAKE: 2 cups sugar 3/4 cup butter, softened
2 eggs 1 teaspoon vanilla 2 cups all-purpose flour
1 (8-ounce) container sour cream 1 teaspoon baking powder 1/4 teaspoon salt



1 Grease and flour a 12-cup bundt pan. This is a large cake. For best results, use a 12-cup bundt pan.
2 To make Filling, stir together all Filling ingredients; set aside. To make Cake, in a large mixing bowl, beat together with an electric mixer sugar and butter until light and fluffy. Add eggs and vanilla, mixing well after each addition. Mix in flour, sour cream, baking powder and salt. Beat 3 minutes on medium speed.
3 Spoon 1/2 of batter into prepared pan. Spoon Filling over center of batter, not touching sides of pan. Spoon remaining batter over filling. Bake in preheated 325-degree oven 70 to 85 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. Drizzle with Orange Glaze, if desired.
4 ORANGE GLAZE: In a medium bowl, mix 2 cups sifted powdered sugar and 1 tablespoon butter, softened. Gradually add 2 to 4 tablespoons orange juice until desired consistency; mix until smooth. Stir in 1 to 2 teaspoons grated orange peel.

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