Chocolate Pound Cake

SUBMITTED BY: Doris Fletcher

"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!"

PREP TIME	15 Min
COOK TIME	1 Hr 20 Min
READY IN	1 Hr 35 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

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INGREDIENTS

1 cup butter
1/2 cup solid vegetable 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

READ REVIEWS (4)

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 degrees F 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.

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REVIEWS

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Reviewed on Jun. 28, 2007 by AEENJOY

Moist, and wonderful! I would recommend this to anyone and everyone!

2 users found this review helpful

Reviewed on Mar. 24, 2008 by Andrea

I thought this pound cake was just okay. Maybe I expected a more chocolatey taste. It tasted like a regular pound cake... you really don't taste the chocolate. Also, it's a thick cake and not very sweet. I did add white icing to the top of mine.

1 user found this review helpful

Reviewed on Jul. 12, 2007 by brooke

I liked this recipe, but I love chocolate! So, I added 1/2 Cup of cocoa instead of 1/4 cup. Once I tried it, I felt that it needed more cocoa powder for a stronger chocolate flavor. This cake did come out very moist.

1 user found this review helpful

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