Easter Milk Chocolate Toffee Pound Cake “Nest” with Chocolate Icing & Pecans
1 ¼ c whole milk
1 T white vinegar
1 t vanilla
2 cups all-purpose flour
¾ c cocoa powder
1 t kosher salt
½ t baking powder
3 sticks unsalted butter, softened
2 ¾ c sugar
¾ c toffee bits
Melted butter and cocoa powder for greasing pan
Chocolate icing, recipe to follow
Pecans and candy eggs to garnish
Preheat oven to 325 degrees. Brush a 12-cup bundt or tube pan with melted butter and dust with cocoa powder.
Stir vinegar and vanilla into milk; set aside.
Using an electric mixer, cream together butter and sugar and until very light and fluffy, about 5 minutes. Add in eggs, one at a time, making sure each one is fully incorporated before adding the next and stopping occasionally to scrape down sides of bowl.
Stir together flour, cocoa powder, salt, and baking powder. Alternating with milk mixture, add flour mixture to the batter in three increments, making sure not to overmix. Stir in toffee bits and pour batter into prepared pan.
Bake cake for 75-90 minutes or until toothpick inserted into center comes out clean. Cool 15 minutes then turn out cake to allow to cool completely. Ice cake and top with pecans. Fill hollow of cake with candy eggs.
· ½ stick unsalted butter
· 3 T cocoa powder
· 3 T half & half
· 1 - 1 ½ c powdered sugar
In a small saucepan over low heat, melt butter and add cocoa powder. Whisk until smooth. Remove pan from heat and whisk in half and half and powdered sugar, adding a little bit of powdered sugar at a time until smooth and to desired consistency.
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