Family Secret Chocolate Pound Cake Recipe

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Family Secret Chocolate Pound Cake Recipe

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This cake has been a longtime family favorite—I've been making it for 25 years.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 1 cup butter (no substitutes)
  • 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

Directions

In a mixing 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

Nutritional Facts

1 piece: 332 calories, 16g fat (8g saturated fat), 79mg cholesterol, 149mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 4g protein.

  • 1 cup butter (no substitutes)
  • 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
  1. In a mixing 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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