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Chocolate Pound Cake

 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


  • 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 McCormick® Pure 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


  • 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

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Chocolate Pound Cake (continued)

Directions (continued)

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