Whisk together the flour, baking powder, baking soda and salt in a big bowl. This chocolate cake is on our list of the forty Best Ever F&W Recipes, and for good purpose. Lauren Chattman makes this pound cake particularly rich by swirling within the chocolate-hazelnut unfold Nutella. She recommends serving the cake with espresso ice cream.

• You actually just stir issues together.
• The freezer is your good friend for preserving cakes contemporary.
• Beat in powdered sugar, 1 cup at a time.
• It is important to use eggs at room temperature and to ensure you have the proper size.

This is a nice and easy cake to make, I found it a bit on the eggy aspect, however I think that’s simply personal desire. It looks so good and moist I could eat it every day. Its so nice and white I say you must give a go its soooo good …