This cake has been a longtime family favorite—I've been making it for 25 years.
- 1 cup butter, softened
- 1/2 cup shortening
- 2-3/4 cups sugar
- 5 eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup baking cocoa
- Whipped cream, optional
- In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Add milk and vanilla. Sift together dry ingredients; add gradually to creamed mixture, blending just until well mixed. Pour into a well-greased fluted tube pan. Bake at 350° for about 1 hour (toothpick will not come out clean when testing). Let stand 2-3 minutes before inverting onto a cake plate. Serve warm or cold with whipped cream if desired. Refrigerate leftovers. Yield: 16-20 servings.
Originally published as Chocolate Pound Cake in Sweet and Scrumptious Chocolate 1994, p16
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