I cannot help my love for the holidays or chocolate. Cinnamon is an added bonus. Pound cakes are my favorites and I have several different types of Bundt and tube cakes. That one pan cake also appeals to me. Some of my favorite fall pound cakes that you may find on my blog are:

This cake starts out by making the chocolate middle so that it can cool while you are mixing the cake batter. First you will bring those ingredients to boil, that is, the whipping cream, confectioner’s sugar, butter and Karo syrup. Pouring it over the chopped chocolate looks like it will be a hopeless mess but keep stirrring until it is smooth.

Then you begin the Cinnamon cake batter. In my pan, I pour the cinnamon batter first, then all of the chocolate as the next layer and the rest of the cinnamon batter on top. It bakes a beautiful cake!

Then you can serve plain or you can decorate til your heart’s content. It is the fall season now so I chose chocolate drip, candy corns and some buttercream decos.

There’s nothing I like better than decorating cakes. I have no formal training as you can tell. But the important thing is that I have fun doing it as well as teaching my granddaughter and her friends. Then my crowning achievement is sharing with many who no longer bake. So hope you try this one or any of the pound cakes listed above. Eat a piece and share!

Yield: 12 pieces

CINNAMON CHOCOLATE POUND CAKE

Name: CINNAMON CHOCOLATE POUND CAKE
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 1/3 cup heavy whipping cream; 1/3 cup confectioner's sugar; 1 tablespoon unsalted butter; 1 tablespoon Karo corn syrup; 1 bar Baker's semi-sweet chocolate bar (4 oz); 3 cups flour all purpose; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups Crisco shortening; 3 cups sugar; 1 tablespoon cinnamon; 5 eggs, room temperature; 1 cup milk; 1 teaspoon vanilla

Moist cinnamon pound cake with a chocolate middle.

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 45 minutes

Ingredients

1/3 cup heavy whipping cream
1/3 cup confectioner's sugar
1 tablespoon unsalted butter
1 tablespoon Karo corn syrup
1 bar Baker's semi-sweet chocolate bar (4 oz)
3 cups flour all purpose
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups Crisco shortening
3 cups sugar
1 tablespoon cinnamon
5 eggs, room temperature
1 cup milk
1 teaspoon vanilla

Instructions

Preheat oven to 325 degrees. Spray the tube pan with nonstick spray with flour.
Chop the chocolate bar into small pieces. It is hard so use a sharp knife and a cutting board. Place in a small glass bowl. Set aside.
In a small saucepan, add cream, confectioners sugar, butter, and Karo syrup.
Turn to medium-high and bring to a quick boil stirring to combine ingredients.
Pour over the chopped chocolate and stir until dissolved. Set aside to cool.
In a medium bowl, add flour, baking powder, and salt. Whisk and set aside.
Add the cinnamon to the granulated sugar. Stir and set aside.
In the mixing bowl, add shortening and beat until smooth. Add sugar-cinnamon mixture in a small steady stream until all of the sugar mixtures have been added. Beat until fluffy or about 5 minutes. Stop occasionally to scrape down the sides with a spatula.
Add the eggs, two at a time, and beat after each until the yellow has disappeared.
Pour the vanilla into the milk.
Begin adding the flour mixture and alternating with the milk until it has all been added. Scrape sides down with the spatula and beat for another minute.
Pour about half the mixture into the prepared pan.
Pour the chocolate mixture on top. You can just drop spoonfuls on top if you prefer. Then add the rest of the batter on top of the chocolate.
Bake for about an hour and 15 minutes.
Remove from the oven and cool 15 minutes or so before you flip onto a plate or cooling rack. Cool completely.

Notes

You can serve plain or decorate seasonally. I love a chocolate drip and I made this during the fall Halloween season.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 645Total Fat: 33gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 103mgSodium: 174mgCarbohydrates: 83gFiber: 1gSugar: 57gProtein: 7g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“Happiness quite unshared can scarcely be called happiness; it has no taste.” – Charlotte Bronte