Thursday, October 28, 2010

Mexican Chocolate Pound Cake

I made this recipe yesterday and intended to post yesterday, but I didn’t serve it until last night and boy, did I receive several different comments. All were good, but different.

I think, this is a wonderful pound cake!!!! It is light, moist and has a host of several flavors. If you are looking for a REAL CHOCOLATY pound cake, this is not for you. This pound cake has several complex flavors. While the chocolate flavor is clearing there, it is subtle which is why it makes this pound cake one of my very favorites. I don’t have a craving for chocolate, which makes this cake “chocolaty” enough for me.

I served this dessert to Michael and Erica with the sauce and they liked it, but it wasn’t their favorite chocolate cake. I also sent a piece to Tricia and Alexandra Hirsch without the sauce. I called them last night and told them they probably needed the sauce. They had already consumed it and thought it was one of the best pound cakes that I have made. They loved the different flavors and thought it didn’t need any sauce.

From there, I served Michael and Erica another piece without the sauce. They thought that it was fabulous. They said that the sauce “masked” the complex flavors of the cake. After the second piece, they were "over" my tastings. I liked the sauce, but this cake is so good, that it stands up with or without any extras. I think whipped topping would be good, but I didn’t have any to whip up.

What’s so great about any pound cake is the ability to freeze and store. This Mexican Chocolate Cake will probably get better with time. I will definitely make this again soon and freeze---just in case we need a quick dessert to serve.

This recipe is from the November Southern Living, which is on the newsstands now. This recipe is on page 102.

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