Tuesday, February 11, 2014

# Guest Blog # Post

Double Chocolate Pound Cake -Guest Author Debra Ann Fisk


It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious! Today I'm happy to have special guest Debra Ann Fisk, author of  Irresistibly Delicious. She's here sharing a sinfully good chocolate cake recipe just in time for Valentine's Day! Okay, Debra, take it away!

DOUBLE CHOCOLATE POUND CAKE

Makes 1 9×5″ loaf; double the recipe for a bundt cake.
You can doubled the recipe, which fills two 8″ round pans, plus an extra 6″ round. Baking time for the layers would be between 30 and 45 minutes.
Ingredients
1/2 cup  (1 stick) butter, softened (the more softened, the better–leave the stick of butter out overnight to soften if you can)
1/2 cup non-fat plain Greek yogurt or sour cream
1 1/2 cups sugar
1/2 Tablespoon half and half
3 eggs
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup unsweetened cocoa powder (I used Hershey’s unsweetened cocoa powder)
3/4 cup mini-chocolate chips ( I used dark chocolate chips) 
Directions
Preheat oven to 325 degrees. Grease and flour a 9×5″ loaf pan; set aside. In a large bowl, cream together the butter, sour cream, sugar, and half and half, blending ingredients well. Add the eggs, one at a time, beating well after each addition. In a medium bowl, stir together the flour, baking powder, salt, and cocoa powder. Add half the flour mixture to the butter-sugar mixture and blend well; then add the remaining flour mixture and blend everything well. Fold in the mini-chocolate chips, stirring to distribute the chips evenly in the batter.
Pour or spoon batter into prepared loaf pan and bake at 325 degrees for 70 to 75 minutes or until toothpick inserted in center comes out almost clean (your toothpick may not come out totally clean because of the melty chocolate chips in the loaf; be careful not to overbake or loaf may be a little dry). Cool in loaf pan 10-15 minutes; then remove from pan and cool completely (that is, if youre planning on frosting it…its great unfrosted, too, right out of the oven when the chocolate chips are warm and melty!)
Mine did at 73 minutes. I also substituted Brown Rice flour to make it Gluten free at times too. 
About the Author
Debra Ann Fisk grew up in a small town New Jersey but relocated to Central Florida because she love the warm weather.
While working at one of her first jobs she discovered the world of romance novels and fell in love. She is the wife to a doctor, the mother of a son and five fur babies. Her first book Irresistibly Delicious hit number three the Bookstrand Bestsellers list for over 5 weeks straight.
She loves to connect with readers at www.debraannfisk.com and on
Facebook https://www.facebook.com/debraannfiskauthor

Irresistibly Delicious
by Debra Ann Fisk
Buy Now

One feisty Southern chef. One sexy city doctor. One thousand miles apart. Trauma draws them together, but will circumstances pull them apart?

Chef Olivia Carson’s painful past haunted her until she discovered the healing solace at the Cozy Cove Inn. She fell in love with the bed and breakfast, while befriending the owner, Myra. But her world is rocked to its core after Myra has a life threatening emergency.

When Brady Matthews, Myra's son and a well-known cardiologist in NYC, shows up to care for his mother sparks fly in more ways than one. Olivia and Brady disagree about everything, all the while fighting the sexual attraction that draws them together. As Brady begins to reevaluate his life and Olivia creates a new career for herself, the risk of scandal and past secrets threatens to rip them apart. 

Will a headstrong surgeon and a gourmet chef learn to accept love? Or will they choose professional success with a side order of loneliness?

1 comment:

  1. This sounds sooo good! Thanks for being here today to share it!

    ReplyDelete


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