‹ Back to Chocolate Pound Cake

Print Options

Chocolate Pound Cake Exps Tohx18 2622 D10 27 1b Sliced 9

Chocolate Pound Cake

TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours + cooling YIELD: 12 servings.
You'll find that this cake goes well with ice cream, but it's also delicate enough to serve in small pieces with tea. —Ann Perry, Sierra Vista, Arizona

Ingredients

  • 8 milk chocolate bars (1.55 ounces each)
  • 2 tablespoons water
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2-1/2 cups cake flour, sifted
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup chopped pecans, optional
  • Confectioners' sugar, optional

Directions

  • 1. Preheat oven to 325°. In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden.
  • 2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and the chocolate mixture. Combine the flour, salt and soda; add to creamed mixture alternately with buttermilk. Fold in nuts if desired.
  • 3. Pour into a greased and floured 10-in. tube pan or fluted tube pan. Bake for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pan to a wire rack to cool. Sprinkle with confectioners' sugar if desired.

Nutrition Facts

1 slice: 353 calories, 11g fat (6g saturated fat), 93mg cholesterol, 248mg sodium, 59g carbohydrate (36g sugars, 1g fiber), 5g protein.

© 2024 RDA Enthusiast Brands, LLC