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Chocolate Pound Cake with Chocolate-Pistachio Glaze

Yield 18 servings (serving size: 1 slice)

Ingredients

  • Cake:
  • 3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/4 cups granulated sugar
  • 3/4 cup butter, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups fat-free milk
  • Cooking spray
  • Glaze:
  • 3/4 cup powdered sugar
  • 3 tablespoons unsweetened cocoa
  • 2 tablespoons fat-free milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chopped pistachios

Nutrition Information

  • calories 290
  • caloriesfromfat 30 %
  • fat 9.6 g
  • satfat 5.4 g
  • monofat 3 g
  • polyfat 0.6 g
  • protein 4.7 g
  • carbohydrate 48.2 g
  • fiber 1.8 g
  • cholesterol 56 mg
  • iron 1.7 mg
  • sodium 159 mg
  • calcium 53 mg

How to Make It

  1. Preheat oven to 325°.

  2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cocoa, baking powder, and salt in a small bowl, stirring with a whisk.

  3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 teaspoons vanilla. Add flour mixture and 1 1/4 cups milk alternately to sugar mixture, beginning and ending with flour mixture.

  4. Spoon batter into a 12-cup Bundt pan coated with cooking spray. Bake at 325° for 40 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

  5. To prepare glaze, combine powdered sugar and 3 tablespoons cocoa. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir with a whisk until smooth. Drizzle over cool cake; sprinkle with pistachios.