Condensed Milk Chocolate Pound Cake

Thanks to Aspiring Bakers by Small Small Baker, I'm digging out all my backlogs and getting them posted online :)

This Condensed Milk Pound Cake was a hit back in 2007/8.  Many bakers tried and raved about it.

The only time I buy condensed milk is to make this cake (and this easy chocolate chip cookie here) for I have no other use for it.  Instead of baking the regular pound cake, I added some cocoa powder and turned it into a chocolate cake.

Verdict:  As good as plain, if not better.

I'm submitting this to Aspiring Bakers # 7: Chocolate Delight (May 2011) hosted by DG from Tested & Tasted.

Condensed Milk Chocolate Pound Cake

Ingredients

(A)
120g Butter, room temperature
40g Caster Sugar (I omit vanilla essence and used vanilla sugar instead)

(B)
1/4 Tsp Salt
1/2 Cup or 100g Condensed Milk

(C)
100g Cake Flour
20g Cocoa Powder
3/4 Tsp Baking Powder
1/4 Tsp Baking Soda
*Sift together

(D)
2 Eggs

Method

1. Preheat oven to 170 deg.C
2. In a bowl, cream butter and sugar till light and fluffy.
3. Add in salt and condensed milk, whisk till incorporated.
4. Add the sifted dry ingredients and beat until no traces of flour remains.
5. Beat in the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each additions.
6. Pour the mixture into muffin cups and bake at 170 deg.C for 25 - 30 mins or till top is brown and skewer inserted comes out clean.