Recipe by Suzanne Stull
"This was my mother's recipe. You may eat it as is or put a fudge frosting on it."
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3 1/2 cups
unsweetened cocoa powder
1 1/8 cups
This was very good. My cake was moist and perfect. I made the following changes though: I didn't have enough sugar, so I subbed 2 c Splenda and 1 c brown sugar. Also, the cake was done in 1 hr, 15 min. Adding 15 more minutes to the cake would have made it too dry I think-- just watch in your oven the first time. I frosted it with some melted chocolate chips that I thinned with a bit of evaporated milk.
Next time, I think I will stir the cocoa in with the flour-- it might be a bit easier to combine with the batter then stirring it in the last minute. Might try some differant extract flavors instead of the vanilla-- orange, raspberry, or almond would all be good.
I thought the recipe was pretty bad. For a pound cake you always expect a rich, moist cake.
This was neither.
I used this recipe to make a friend's wedding cake, and it was a hit!! A delicious moist cake with just the right density. I left out the cocoa and added lemon extract to make a white layer as well, and have been asked to supply one for a party! Thanks for sharing.
Wonderful chocolate pound cake, my family really enjoyed it in a bundt cake form with chocolate frosting drizzled over it. The cake was moist and delicious. Thanks for the recipe.
This is the closest recipe I have ever found to my husband's grandmothers! He said it taste just like hers, which is a huge compliment! I've been trying to get her to teach me how to make it before the recipe is lost forever, but she's one of those cooks who doesn't measure anything, so it is really hard to pin down the actual measurements. Thank you so much for submitting this recipe. I tried mixing together the powdered sugar, cocoa and heavy cream like someone suggested and it turned into whipped cream instead. (I guess I stirred it a little too much!) But this cake does not need anything!! Thanks again!
I had a recipe similar to this years ago and misplaced it. I am glad I stumbled upon this one. It is one of the only ones I found that does not call for the addition of coffee. (call me crazy) I do not enjoy the flavor of chocolate and coffee. This is a moist cake (careful do not overbake) with a nice texture. I do make a chocolate glaze and pour over the top, very chocolatey.
This recipe was wonderful, I made it on Valentine's Day, added some fresh strawberries and chocolate sauce on the plate and the kids and husband loved it!
I iced it with a mixture of cocoa powder, confectioner's sugar, and heavy cream while it was still warm and let it soak into the cake. YUM!
This was a very good pound cake. I think it tasted better the second day. I used the Satiny Chocolate Glaze to frost it. Next time, I will add miniature chocolate chips to the cake batter for more texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Pound Cake I
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 210
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