Chocolate Surprise Loaf

Chocolate Surprise Loaf
54
5 Reviews
This festive chocolate loaf reveals a hidden holiday surprise upon slicing.
40 min
Prep Time
1:45
Total Time
24 servings

Ingredients

Cake

1 (10.75-ounce)
frozen pound cake
1 cup
firmly packed brown sugar
1/2 cup
Land O Lakes® Butter, softened
2
large Land O Lakes® Eggs
2 teaspoons
vanilla
1/2 cup
sour cream or buttermilk
2 (1-ounce) squares
bittersweet or semi-sweet baking chocolate, melted, cooled
1 1/2 cups
all-purpose flour
1 teaspoon
baking soda
1/2 teaspoon
salt

Glaze

3/4 cup
powdered sugar
1 to 2 tablespoons
milk
 
Edible glitter or decorations, as desired

Directions

  1. Heat oven to 350°F. Grease three (6x3 1/2-inch) disposable aluminum baking pans; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Combine powdered sugar and enough milk for desired glazing consistency in bowl. Drizzle over cooled cake. Immediately sprinkle with edible glitter or decorations, as desired.

Recipe Tips

- Batter can be baked in four (5 1/2x3-inch) paper pans. Spoon 1/4 cup batter onto bottom of each pan; place cut-outs. Divide remaining batter among pans. Bake 25-35 minutes.

- You do not need to grease paper pans that are coated and have a peel-off wrapper.

Nutrition Facts (1 serving)

Calories
190
Cholesterol
30mg
Carbohydrates
27g
Protein
3g
Fat
8g
Sodium
190mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

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.

Rating

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.

Rating

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.

Rating

I tried it but my Christmas tree center tipped and went sideways. Any ideas how to keep them from floating up and over?

Rating

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?

Rating

You could make a pound cake in a loaf shape to cut shapes for the center design. When the recipe was developed the developer thought that buying a frozen pound cake might be a more convenient ingredient to use. The recipe has only been tested using the frozen pound cake at this time.

Rating

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.

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