Basic Chocolate Pound Cake Recipe

5 5 5
Basic Chocolate Pound Cake Recipe
Basic Chocolate Pound Cake Recipe photo by Taste of Home
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Basic Chocolate Pound Cake Recipe

Read Reviews
5 5 5
Publisher Photo
This is one of my favorite cakes to bake. A friend of mine gave me this recipe years ago. Somehow it just gets better each time you bake it!
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 20 min. + cooling

Ingredients

  • 1 cup butter
  • 1/2 cup solid shortening
  • 3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 cup baking cocoa
  • 1 cup milk
  • 1 tablespoon vanilla extract
  • Confectioners' sugar, optional

Directions

In a large mixing bowl, cream butter and shortening with sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Combine flour, baking powder and cocoa. Add flour mixture alternately with combined milk and vanilla to the butter mixture. Mix well. Pour into greased tube pan without removable bottom. Bake at 350° for 1 hour and 20 minutes or until cake tests done. Allow to cool 15 minutes before removing cake from pan. Cool on wire rack. Sprinkle with confectioners' sugar, if desired. Yield: 16 servings.
Originally published as Chocolate Pound Cake in Country Extra March 1991, p49

Nutritional Facts

1 slice: 429 calories, 20g fat (10g saturated fat), 112mg cholesterol, 160mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 6g protein.

  • 1 cup butter
  • 1/2 cup solid shortening
  • 3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 cup baking cocoa
  • 1 cup milk
  • 1 tablespoon vanilla extract
  • Confectioners' sugar, optional
  1. In a large mixing bowl, cream butter and shortening with sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Combine flour, baking powder and cocoa. Add flour mixture alternately with combined milk and vanilla to the butter mixture. Mix well. Pour into greased tube pan without removable bottom. Bake at 350° for 1 hour and 20 minutes or until cake tests done. Allow to cool 15 minutes before removing cake from pan. Cool on wire rack. Sprinkle with confectioners' sugar, if desired. Yield: 16 servings.
Originally published as Chocolate Pound Cake in Country Extra March 1991, p49

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Reviews forBasic Chocolate Pound Cake

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lvarner User ID: 35803 249016
Reviewed Jun. 3, 2016

"This is an excellent pound cake. I love to serve it with scoops of vanilla ice cream. It's definitely a recipe that I go back to time and time again."

MY REVIEW
[email protected] User ID: 2350474 240531
Reviewed Dec. 29, 2015

"I made this pound cake for Christmas gifts. Instead of baking it in a tube pan, I baked the batter in 2-9 inch and 1-8 inch bread pans. They baked up very nice and I used a vanilla glaze on the tops."

MY REVIEW
1coolauthor2 User ID: 8250369 219984
Reviewed Feb. 7, 2015

"I'm a die hard chocoholic, I always gotta have some or anything with chocolate in it. I told my family and in laws that I would not be able to work in a candy factory. why you might ask? Think about that episode of I Love Lucy where she and Ethel got jobs working in one and when the conveyor belt sped up, they couldn't get the chocolates wrapped fast enough. They ended up eating some or trying to hide some in their uniforms lol."

MY REVIEW
TrixieSue2 User ID: 7659804 12967
Reviewed Feb. 7, 2014

"A wonderful cake, easy to make , very yummy."

MY REVIEW
dezi11 User ID: 1434151 16823
Reviewed Apr. 28, 2012

"This is sooo delish!! I didn't have any lard so used about a 1/4 c. Canola oil. I also baked it in two bread loaf pans. I baked it about 45 min. It had a really good flavor, this is a keeper!"

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