Chocolate Pound Cake
"I have been making this cake for years and it is always a big success. It makes a large cake. Just remember that the key to making a good pound cake is to stir the flour before measuring and to sift before adding to cake mixture."
photo by Jessica P.
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Yields:
-
20-25 slices
ingredients
- 1 cup butter
- 1⁄2 cup shortening
- 3 cups sugar
- 5 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 4 tablespoons cocoa
- 1 cup milk
directions
- Cream together the butter and shortening.
- Add sugar and mix well.
- Add eggs, one at a time, beating after each addition.
- Add vanilla.
- Sift all dry ingredients together.
- Add dry ingredients and milk alternately until creamy.
- Bake in 10 inch tube pan or bundt pan.
- Bake at 325 degrees F for 1 hour and 20 minutes.
- If you do not want a chocolate pound cake, just leave off the cocoa.
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Reviews
-
I added another 1/4 cup of cocoa in exchange for 1/4 cup flour. I also added a 1/4 cup of sour cream. I also drizzled with a chocolate glaze. I made it for a Japanese exchange dinner that my husband and I did. The Japanese love chocolate cake but don't like too sweet, so this was perfect. THey even asked for more! -
This is a delicious pound cake -
this is the ONLY chocolate pound cake my family will eat. it is requested all the time. it has just the right amount of cocoa. i usually add a fudge frosting for my chocoholic brothers and sisters. -
I made it with the extra cocoa and it tasted amazing, but I couldn't get my cake out of the pan :(
-
My family LOVES this cake. I must say that I did the same thing with the extra cocoa...less flour and sour cream. However, the milk in the recipe makes this a little less pound cakey and more Devils food texture. Still great. I just miss the ooey gooey top ��
see 7 more reviews
Tweaks
-
I added 1/4 cup extra Cocoa powder.
RECIPE SUBMITTED BY
Jellyqueen
Repton, 39
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