{"id":3666,"date":"2019-04-22T21:48:09","date_gmt":"2019-04-23T04:48:09","guid":{"rendered":"https:\/\/cookingislikelove.com\/wp\/?p=3666"},"modified":"2019-04-22T21:48:09","modified_gmt":"2019-04-23T04:48:09","slug":"chocolate-pound-cake","status":"publish","type":"post","link":"https:\/\/cookingislikelove.com\/wp\/chocolate-pound-cake\/","title":{"rendered":"CHOCOLATE POUND CAKE"},"content":{"rendered":"

I had a good handful of the chocolate eggs that I wanted to use up in one fell swoop so they wouldn’t hang around and be tempting. Luckily, I found this recipe for chocolate pound cake, that didn’t use sour cream or yogurt, or other milk products. The butter was substituted for good ‘ole Becel and it came out lovely, moist, and super chocolatey.<\/p>\n

If you need a recipe to use up the last bits of Easter candy, and you have a Hubby who loves chocolate as much as mine, this is a must!
\n\"Chocolate<\/a><\/p>\n

I wasn’t sure how the eggs would do if they were baked the full length of time or if they would even stay on top. So I baked it for 40 minutes first, then quickly put the egg pieces on top. I did make little cuts to shove the eggs into.<\/p>\n

The recipe I found for chocolate pound cake did have a glaze, but I found it wasn’t needed.<\/p>\n

<\/div>
\n
\"Chocolate<\/a><\/div>\n<\/div>\n<\/g><\/svg><\/span> Print<\/a>\n\n
<\/div>\n

Chocolate Pound Cake<\/h2>\n\n
<\/div>\n\n
<\/div>\n\n
<\/div>\n\n
<\/div>\n\n\n\n

Ingredients<\/h3>