You can bake the pound cake in disposable baking tins -they have some in holiday colors. After the cake has cooled, cover with the lid and add some ribbon and a bow!
Oven at 325 degrees
Cake:
3 oz unsweetened chocolate
3/4 cup flour
1/4 cup soy flour
1/4 tsp baking soda
1/4 tsp baking powder
½ cup soy margarine or butter
1 cup sugar
2 eggs
1 ½ tsp vanilla
½ cup soy sour cream
Glaze:
2 TBS water
2 TBS light corn syrup
6 TBS sugar
4 oz semisweet chocolate
1/4 cup chopped roasted soynuts or toasted pecans halves or pieces
Lightly grease (or use cooking spray) an 8 ½” x 4 ½” loaf pan. If you are NOT going to use a disposable pan, then line the bottom of the loaf pan with wax paper (so you can more easily invert the cake once it has cooled). If you are using a disposable pan and plan on giving the cake as a gift, you can simply frost the cake in the pan.
For cake, melt chocolate in a double broiler – continue to stir until smooth. Remove from heat and allow to cool to room temperature.
While chocolate is cooling you can mix the flour, baking powder and baking soda together – set aside.
In a large bowl, cream the soy margarine and sugar until light and fluffy (about 2 minutes). Add the cooled chocolate and continue to mix. One at a time, add the eggs. Beat in the vanilla. Using a rubber spatula or spoon, gently fold in half of the flour mixture into the chocolate mixture. Do the same with the sour cream, then the rest of the flour mixture. Scrape batter into the prepared pan and smooth the top (this makes it easier to glaze).
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack (in the pan) for 15 minutes. If you are using the disposable pan, allow to cool completely before glazing (about 35 minutes or longer). Otherwise, remove cake from pan after 10 minutes and allow to cool completely on a wire rack.
For the glaze, combine the water, corn syrup, and sugar in a saucepan. Cook over low heat until the mixture comes to a full boil (stir often). Remove from heat and add the chocolate. Stir and let the mixture sit a few minutes, until the chocolate has melted. Once it has melted, blend until smooth and pour over the cooled cake. You can decorate with the soynuts or roasted pecans for a finishing touch.