No I haven't tried substituting butter for the shortening in the cake. Considering the way I've been going through butter testing & choosing pound cakes to sell, I was grateful to find a cake that tested good & didn't use butter. <G> I'm already ready to buy my own dairy for my butter supply. I'm sure you know what I mean.
By the way, I LOVE THIS THREAD. Even though I'm not sure I can afford this thread. (I'm just getting started so already cash poor. lol)
So with this in mind, I'll leave everybody with another recipe. I have no clue where any of my recipes come from unless they are given to me by a friend or relative in which case I write their name on it. I keep a file folder of recipes from magazines, newspapers, internet print outs, etc that's my rountuit file. When I try one of them, I either throw the recipe away or enter it into my trusty Mac depending on the verdict on the recipe. IF I never get a new recipe to try, I have enough in there to try something new at least once a day for 12-15 years. LOL Not that I collect or keep looking for better recipes.
I have tried this recipe both as a pound cake & a layer cake. It was popular both ways. At the moment, I'm working on an ice cream cake for my youngest granddaughter using this cake.
Chocolate Velvet Pound Cake
1 Â½ cups semisweet chocolate chips 1 tsp baking soda
Â½ cup butter, softened Â½ tsp salt
1 pound light brown sugar 8 oz sour cream
3 large eggs 1 cup hot water
2 cups flour 2 tsp vanilla
Melt semisweet chocolate chips in a microwave oven for 30-second intervals until melted (about 1 Â½ minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
Spoon batter evenly into a greased & floured 10â tube pan. Bake at 350âfor 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan & let cool completely on wire rack.
Sift Â¼ cup powdered sugar over top of cake.
Can also be used as a layered cake batter. Use 3 8â pans. Adjust cooking time.
Makes @ 81/2 cups of batter.