Recipe by 2OFFIVE1
"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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Dutch process cocoa powder
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!
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).
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.
way too dry.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern-Style Chocolate Pound Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 122
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