Southern-Style Chocolate Pound Cake Recipe - Allrecipes.com
Southern-Style Chocolate Pound Cake Recipe
  • READY IN ABOUT 2 hrs

Southern-Style Chocolate Pound Cake

Recipe by  

"I found this recipe and wanted to share it with you all. It turned out very good. It's not too sweet and not too chocolaty. You can add more cocoa if you'd like."

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Ingredients Edit and Save

Original recipe makes 2 - 8x4 inch loaf pans Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) loaf pans. Sift together the flour, cocoa and baking powder. Set aside.
  2. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews More Reviews

Jul 19, 2004

This was yummy Helena. My grandmother and I made 2 cakes for our vacation and they were very well recieved. I can see where adding some chocolate chips in the batter may make it extra yummy!

 
May 14, 2005

The cake was O.k. - but dry - I only baked it for 55 minutes (like I do ALL of my pound cakes in loaf pans - would have been totally burnt if cooked for the full time).

 

8 Ratings

Dec 09, 2002

this recipe is good, but mild. if you're a chocoate lover...look elsewhere. my husband prefers the other chocolate poundcake on this website though. i think it's just too mild for him. it did make 3 loafs though.

 
Aug 21, 2008

way too dry.

 
Aug 01, 2011

This is good but it's not quite what I expected. I ended up baking it for 65 minutes, and it was a bit crunchy around the edges but tender and moist on the inside. I used White Lily flour which made it a bit lighter than it would have been with AP flour. It's not a heavy chocolate taste but I liked it. For those who say it didn't have much chocolate flavor at all, be sure you're using dutch processed cocoa - it's darker and has a deeper chocolate flavor. Overall, it's good but I think it'd be a good companion of something else - whipped cream, ice cream, maybe raspberries. It just seems to need a little something.

 

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Nutrition

  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 81 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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