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Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze
- Nonstick vegetable oil spray
- 1 12-ounce package semisweet chocolate chips
- 3 cups all purpose flour, divided
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups (packed) golden brown sugar
- 2 1/2 tablespoons vanilla extract
- 1 teaspoon maple extract
- 4 large eggs
- 1 cup buttermilk
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons (or more) whipping cream
- 1 1/2 teaspoons instant espresso powder
Directions:View on Bon Appetit
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