Deep-Fried Chocolate Pound Cake
By Paula Deen
- Prep time: 15 minutes
- Cook time: 15 minutes
- Servings: 15
- 1 teaspoon water
- for frying oil
- 7 divided eggs
- 3 1/2 teaspoons ground cinnamon
- 3 cups plus 1 1/2 tablespoons sugar
- 2 cups finely crushed corn flakes
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cocoa
- 1 cup softened butter
- 1/2 cup vegetable shortening
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- for sprinkling powdered sugar
- for drizzling chocolate syrup
Mix cereal, 1 1/2 tablespoons sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat 2 eggs with water in another pie plate or shallow bowl. Cut pound cake into bite-sized square pieces. Press each square in cereal mixture and press coating into cake. Dip coated square in egg wash, then roll in second container of cereal mixture. Again press coating onto cake.
Freeze coated cake squares on a waxed paper lined baking sheet until solid, 4 to 6 hours. Deep-fry frozen coated cake squares for 45 seconds. Sprinkle with powdered sugar and drizzle with chocolate syrup.
Serve with whipped cream and a cherry.
The Bag Lady’s Favorite Chocolate Pound Cake:
Special equipment: 10-inch bundt pan
Preheat oven to 325 °F.
Grease and flour a 10-inch bundt pan. Sift together flour, baking soda, baking powder, salt and cocoa and set aside. Using an electric mixer, cream together butter, shortening, and 3 cups sugar until fluffy. Add 5 eggs, 1 at a time, and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well. Pour batter into prepared pan. Bake for 1 hour 45 minutes, or until cake is done.
Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.