Chocolate Snickers Pound Cake
3 cups unsifted all-purpose flour
1/2 cup sifted Dutch-processed
cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter (3 sticks) softened
1 2/3 cups sugar
5 large eggs
1 1/4 cups milk plus 1 tbsp chocolate extract -- mixed
25 miniature or 10 fun-size Snickers bars -- diced, 7 oz total
Glaze
1/2 cup heavy cream
1 tablespoon each unsalted butter and sugar
18 Dove Promises (dark chocolate miniatures)
Garnish
Peanut butter M&M's
Preheat oven to 325F. Grease and flour 12-cup tube pan. In bowl, whisk
flour, cocoa, baking
powder and salt. In large bowl, beat butter and sugar on medium speed 5
minutes, until fluffy.
Beat in eggs, 1 at a time. On low speed, alternately beat in flour
mixture with milk
mixture, until blended and smooth. Fold in diced bars.
Scrape into prepared pan. Bake 1 hour and 15 minutes, until wooden pick
inserted into center
comes out clean. Cool in pan on rack 45 minutes; invert cake onto wire
rack. Cool cake completely.
Glaze: In medium saucepan, over medium-high heat, stir together heavy
cream, butter and sugar until
sugar dissolves. Bring to a boil. Add chocolate; remove from heat. Let
stand 3 minutes; whisk
until smooth. Let cool 5 minutes, until glaze is slightly thickened but
still pourable. Set wire
rack with cake on large jelly-roll pan. Pour glaze over cake; with
spatula, gently spread glaze
to edges; push excess glaze over edges. Spread glaze over sides of cake
to cover. refrigerate 1
hour to set glaze. Transfer cake to serving plate. To garnish, decorate
with M&M's.
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