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Chocolate Pound Cake

You'll find this cake is good with ice cream, but that it's also delicate enough to serve small pieces for a tea. My husband served in the military, and we spent 22 years moving around before "retiring" here. He's been a high school teacher, and I've been a wedding consultant. Now we're retiring again so we can have more time to spend with our two daughters and four granddaughters in the Midwe

12 ServingsPrep: 20 min. Bake: 1-1/2 hours + cooling

Ingredients

8 milk chocolate bars without nuts (1.55 ounces each)
2 tablespoons water
1/2 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
2-1/2 cups sifted cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans, optional
Confectioners' sugar, optional

Directions

In a saucepan, melt chocolate with water over low heat. Mixture will
begin to harden.
In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in the
vanilla and chocolate mixture. Combine the flour, salt and soda; add
to creamed mixture alternately with buttermilk. Fold in nuts if
desired.
Pour into a greased and floured 10-in. tube pan or fluted tube pan.
Bake at 325° for 1-1/2 hours or until a toothpick inserted near
the center comes out clean. Let stand for 10 minutes before removing

2 of 2

Chocolate Pound Cake (continued)

Directions (continued)

from pan to a wire rack to cool. Sprinkle with confectioners' sugar
if desired. Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 353 calories, 11 g fat (6 g saturated fat), 93 mg cholesterol, 248 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.