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Chocolate Velvet "Pound" Cake

Photo: Lee Harrelson; Styling: Jan Gautro

Yield

Makes 12 to 16 servings

Ice cream and warm Chocolate Ganache are also nice accompaniments for this cake.

Ingredients

How to Make It

  1. Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.

  2. Sift powdered sugar over top of cake.