Serves: 10
Total Calories: 258
1. Melt chocolate chips over very low heat. Transfer to a small bowl. Beat in egg yolks, then boiling water and vanilla with electric mixer. Beat in butter 1 tablespoon at a time. Beat on medium speed until smooth. Chill slightly if too soft to spread.
2. Cut pound cake horizontally to make three equal layers. Stack layers on serving plate, spreading 1/4 cup frosting between layers ( 1/2 cup total). Cover sides and top with remaining frosting. Lightly run tines of a fork lengthwise over surface of frosting. Refrigerate until 30 minutes before serving. Garnish with whipped cream and chocolate curls. Refrigerate leftovers.
* Do not use eggs with cracked or dirty shells.
This Elegantly Simple Poundcake recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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