It’s the week after Christmas, the day before New Year’s Eve and I’ve decided to make chocolate pound cake.
Doesn’t everyone do that?
My house is a mess, my laundry isn’t done and my pants are giving me an added extra hug that I just don’t seem to remember feeling a mere two weeks ago.
Sooooo, I’ve decided that cake, a chocolate POUND cake mind you, would be the perfect solution to my dilemma.
I figure…extra pounds on me + pound cake + a dash of denial = BLISS.
Makes sense doesn’t it? Well to me it does. And this isn’t any ol’ pound cake either. Nope. It’s a Tate’s Bake Shop chocolate pound cake. You see I recently received a lovely cookbook and a trio of cookies to review from Tate’s Bake Shop, a fabulous little bakery located in Southampton run by Kathleen King. Ina Garten wrote the forward in this delicious cookbook and many have praised the incredible cookies including Rachel Ray and the New York Times. As I excitedly opened the package I did what any other food blogger would do, I immediately sampled the cookies, hid them from my family and anxiously began reading the cookbook from stem to stern.
Just kidding, I graciously shared the infamous cookies with my family and then hid them…
Well... wait until you try them and you’ll see why! They are the perfect combination of buttery, sweet… but not too sweet, crispy on the edges, soft in the middle, I’ll-just-have-ONE-more-nobody-will-notice-except-my-jeans kinda cookies.
Which brings me back to the decadent pound cake…
and my jeans that give me an unwanted hug…
and the fact that I’ll be living at the gym in 2011…
and my family that feels loved because I made them a Chocolate pound cake to make up for the cookies that I coveted in my pantry.
O.k. enough about me.
Now it’s time for YOU! You get the chance to win a delicious trio of your very own oatmeal raisin, white chocolate macadamia nut, and chocolate chip cookies (that you may or may not hide from your family).
AND your very own copy of the Tate’s Bake Shop cookbook to drool over.
You get 2 chances to win!
- Leave a comment on this post letting me know what you favorite dessert is!
- For an additional entry, head over to the Tate’s Bake Shop Facebook Page and become a fan. Once you’ve done that, then come back to this post and leave a comment letting me know that you are a Tate’s Bake Shop fan.
This giveaway will end next Thursday, January 6 at midnight EST at which time one lucky winner will be randomly chosen and notified. Contest is open to US residents only (sorry to my Canadian friends) Tate’s will ship directly to you.
If you act fast there’s still time for Tate’s 15% discount to anyone to uses the code “cookie” when checking out until December 31st!
Here’s one more taste of the delicious chocolate pound cake!
Good Luck & wishing you all the BEST in 2011!
************** WINNER ***************
We have a winner folks! Thanks so very much to all who joined in the fun!!
So now it’s the time that we’ve all been waiting for…
Who will get to indulge (or perhaps hide) a trio of scrumptious cookies and a enjoy a lovely cookbook from Tate’s Bake Shop?
The lucky winner is…
Stacy! Who said,
“Plain and simple…Chocolate Chip Cookies are my favorite!!”
Congratulations Stacy! I’ll be contacting you about the details!
And thanks again to the great folks at Tate’s Bake Shop for sponsoring this fun giveaway!
Chocolate Pound Cake
Tate’s Bake Shop Cookbook
1 cup Dutch-processed coco powder
1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup salted butter, softened room temperature
2 cups Sugar
4 large eggs
1 1/2 tsp vanilla
1/2 cup sour cream
3 tbsp water
Preheat over to 325º F. Grease a 10″ Bundt pan.
Sift the cocoa powder, flour, salt and baking powder into a small bowl and set aside.
Put the butter and sugar in a bowl. With and electric mixer beat them until they are light and fluffy. Add the eggs one at a time, mixing well after each. Add the vanilla. Scrape down the sides of the bowl.
Mix the sour cream and water.
Add the dry ingredients alternately with half of the sour cream mixture in three stages, beginning and ending with the flour mixer and scraping down the sides of the bowl between stages.
Spread the batter into the prepared Bundt pan.
Bake it for 1hr. Remove it from the oven and let it cool in the pan. Turn it out into a wire rack to cool completely.
Optional: I added a drizzle of chocolate glaze just for a little pizazz.
3 tbsp butter
3 tbsp light corn syrup
1 tbsp water
1 cup semi-sweet chocolate chips
Combine butter, corn syrup and water into small sauce pan bringing to boil over medium heat. Remove from heat then mix in chips until shiny and smooth. Cool slightly then drizzle over cake