One of my families favorites is my Chocolate Pound Cake and it is a recipe that came from my Mother. My whole family loves chocolate including my sister and my grandson. I am sharing the chocolate pound cake recipe with you today and no it isn’t good for a diabetic because it has so much sugar in it. How do we deal with that when I have a husband that is a Type II Diabetic? He knows he can have one piece of the cake and that is it. If he watches his other carbs today, he will be fine. Honestly, I am very proud of him for being responsible enough to understand that and accept it. The cake will be frozen and eventually be shipped to my daughter that lives in Europe. She loves this cake and I plan to keep slices frozen and include it in packages as I send things to her family.
When my family returns to the US in June, it will be interesting to see what they request for their visit when they come to see us. I think if I just have something chocolate, everyone will be happy.
If you have a diabetic family member and you are concerned about what to serve for Easter, I have found sugar free chocolate bunnies at our local Walgreens and I have found sugar free marshmallow eggs and jelly beans at our Rite Aid. I not only think of adults that might miss out on the traditions of the holiday but also children that suffer with Juvenile diabetes.
My post of 3/14 shows the Bird Nests made out of frosting and you could use sugar free jelly beans in the nest. Sugar Free cookies are available in Walmart and other grocery stores in our area and you could serve those with fresh strawberries that have been sweetened with Splenda. You could accompany this with whipped cream that has been sweetened with Splenda. You could drizzle some chocolate syrup over the berries and whipped cream to make it special. I have found sugar free chocolate and caramel syrup for ice cream and desserts in our Harris Teeter, Lowe’s Food and even Food Lion Grocery Stores.
Here is the Chocolate Pound Cake recipe and it isn’t that hard to make. I love the frosting as it is almost impossible to mess it up.
Chocolate Pound Cake
1/2 pound butter
1 stick margarine
2 and 3/4 cups sugar
3 cups plain flour
1 teaspoon baking powder
5 tablespoons cocoa
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
Cream butter, margarine and sugar. Add eggs one at a time and beat well.
Sift remaining dry ingredients (flour, baking powder, cocoa and salt) three times.
Add vanilla to the milk.
Add sifted dry ingredients and milk to creamed batter, alternating drya nd liquid ingredients. Begin and end with dry ingredients.
Pour mixture into a greased and floured 10 inch tube pan and bake in a 325 degree oven for one and one half hours or until the cake is done. ( Do Not Overbake)
Cool and Frost.
6 tablespoons butter or margarine
1/4 teaspoon salt
1 box or one pound of confectioners sugar
5 tablespoons cocoa
2 teaspoons vanilla
6 tablespoons milk
Cream butter and salt. Add confectioners’ sugar and cocoa. Add vanilla and e3nough milk to make icing spreading consistency. After completely blended and smooth, frost cooled cake.