CHOCOLATE AND STRAWBERRY HEAVEN!
You should know that when you make this, you should use a nonstick bundt pan. But don’t just leave it at that. Make sure you spray it with nonstick cooking spray that has flour in it or grease it and then flour it yourself. Another thing you should know before you begin is that your butter as well as your eggs need to be at room temperature. And don’t over-mix the batter because it will naturally rise over the top a bit. Over-mixing will add more volume and make it poof out even more.
This cake takes a loooooong time to bake. It could be anywhere from 85 to 100 minutes! Keep an eye on things and if your toothpick isn’t coming out clean yet around the end of baking, be sure to cover the cake with foil to keep it from turning too brown.
I found this beautiful recipe on the Carlsbad Cravings blog. Click the link below to see the blog and full recipe for this Chocolate Covered Fresh Strawberry Poundcake.
CLICK HERE FOR RECIPE
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