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ケーキ（チョコレートパウンドケーキ）｜ゆうスイーツ研究家さんのレシピ書き起こし

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Yu Sweets Researcher

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Ingredients

chocolate cookie ice cream : 400g
ホットケーキミックス : 200g

Time required

40minutes

Procedure

1) make the dough 01:06
Apply butter (not listed) to the inside of the mold.
Put the chocolate cookie ice cream in a bowl and mix.
Add hot cake mix and mix well.
2) bake 03:19
Pour 2 into the mold.
Lightly drop it to shape it and flatten the surface.
Bake in a toaster at 180 degrees for 2-3 minutes.
Take it out and make an incision on the surface.
Cover with aluminum foil and bake for 20-30 minutes.
If the bamboo skewer does not stick to the raw dough, take it out of the mold and let it cool.
Cut into bite-size pieces and place on a plate to complete.

Point

・I use a pound type of 18cm *9cm *9cm.
・When applying butter to the mold, it is good to apply it firmly to the bottom. Butter can be substituted by laying a cooking sheet.
・After adding the pancake mix, mix well until the powderiness disappears.
・It will expand after baking, so it is good to put about 60 to 70% of the amount in the mold and bake.
・When baking, bake without using a baking sheet.