Mallory always felt food would play a huge part in her life and career. As part of a family that loved cooking and spending dinner together, she equated food with having a good time.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
This festive chocolate loaf reveals a hidden holiday surprise upon slicing.
Heat oven to 350°F. Grease three (6x3 1/2-inch) disposable aluminum baking pans; set aside.
Slice frozen pound cake into 3/4-inch slices. Cut two shapes from each slice using one (1 1/2- to 2-inch) cookie cutter; set aside.
Combine brown sugar, butter, eggs and vanilla in bowl. Beat at medium speed until well mixed; add sour cream and melted chocolate. Continue beating until well mixed; add all remaining cake ingredients. Beat at low speed until mixture is smooth.
Pour 1/3 cup batter into bottom of each prepared pan; smooth surface. Stand pound cake cut-outs in center of each loaf pan, in single row, touching to form one long shape. Lightly press into batter, if necessary. Divide remaining batter among pans (about 3/4 cup each), spreading to completely cover cut-outs.
Place loaf pans onto baking sheet; bake 35-40 minutes or until chocolate batter is baked through and toothpick inserted near edge of cake comes out clean. (Center of loaf may dip slightly.) Cool completely in pans on cooling rack.
Dietary Fiber: 1g
I haven't made this but it looks great and an idea for Christmas gifts. In regards to the pound cake floating, I would suggest that you put a skewer in the middle of them to hold in place and then you can take it out after baking.
I made this and they turned out pretty good! The taste is delicious. The trees in the center of one of my loaves came out a bit crooked but the other two were just as I had placed them! People thought that I had bought it! I made a pound cake instead of using a frozen pound cake. I used the "Buttery Pound Cake" recipe also available on this website.
I made this today. I used 5x3" aluminum pans. I did not have enough batter for all four pans. I had followed the recipe exactly, and put 1/4 cup on the bottom first, then stood the trees in the batter, touching, in a row, and followed with the rest of the batter. I had to rob from one pan to add to another pan in order to even slightly cover the trees with batter. I suggest a recipe and a half of the batter. Also, I lined the bottoms of the pans with parchment paper, cut to fit, and greased the pans with buttery vegetable shortening, to insure that they would release from the pan. I removed the cakes while they were still a bit warm, and they released fine. The pound cake I bought was a 16 oz, and I was able to cut three trees from each piece: one right side up, the next upside down, then one more right side up. Do not cut the slices of pound cake thicker than 3/4 inch or the little tree cutter will not be able to get through them properly. Good luck. It's an amazing presentation and quite delicious.
I tried it but my Christmas tree center tipped and went sideways. Any ideas how to keep them from floating up and over?
Help! I'm not sure what I'm doing wrong, but mine doesn't end up as chocolatey as the image. I am using buttermilk and the full 2 oz of bakers chocolate. Any suggestions anyone?
This is really neat. Everyone who sees it is impressed. I was able to find small cookie cutters so I made the 5 inch loaf pans. The slices look so nice on a plate with various kinds of Christmas cookies.
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3971
© 2015 Land O'Lakes, Inc.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!