Chocolate Pound Cake with Chocolate-Pistachio Glaze

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 30%
  • Fat: 9.6g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.7g
  • Carbohydrate: 48.2g
  • Fiber: 1.8g
  • Cholesterol: 56mg
  • Iron: 1.7mg
  • Sodium: 159mg
  • Calcium: 53mg

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

Preparation

  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.
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