Chocolate Fondue and Pound CakePosted: February 16, 2013
Chocolate fondue is a Valentine’s Day tradition for my family. I usually make this chocolate coconut cream fondue but I didn’t buy the ingredients I needed the last time I was shopping for food and didn’t want to go back to the store for just a few items. This year I had to make a fondue with stuff that was already in my pantry. I have a pretty well stocked pantry, so it wasn’t too hard. I used milk chocolate chips because my oldest son prefers them. I think semi-sweet would be good too.
1 14 ounce can sweetened condensed milk
1 cup chocolate chips
2 tablespoons butter
2 tablespoons milk, cream, or half and half
Heat the sweetened condensed milk in a heavy pan over low heat. Add the chocolate chips, butter, and cream and stir until the chocolate is melted and everything is combined.
Serve the chocolate fondue with various fruits, cookies, and cake for dipping.
I made this pound cake to go with our chocolate fondue. I usually buy a frozen Sarah Lee pound cake, but I didn’t feel like going to the grocery store so I just made this one. I have yet to find a perfect pound cake recipe. This one is very basic (although not a true pound cake). It’s good for making strawberry shortcake.
I got distracted by my 3-year-old son and overcooked the cake (I baked it for 1 hour and 15 minutes. Don’t do that). It was very dry (my oldest son mentioned something about a brick…), but we were dipping it in chocolate, so it wasn’t that big of a deal. I cut off the edges and the bottom and cubed it for the fondue.
2 sticks (1/2 cup) butter, softened
1 cup sugar
1 teaspoon vanilla
2 cups flour
Preheat oven to 350 degrees F.
Butter a loaf pan or spray with cooking spray. Set aside.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and salt. Add the flour, mixing on the lowest setting until just combined.
Pour batter into prepared loaf pan and bake at 350 degrees F. for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool cake for at least 10 minutes before removing it from the pan . Let cool completely on a wire rack.