OMG! If this cake gets any better the second day I eat it, I will certainly float up to heaven! This is truly the best chocolate pound cake recipe I have ever made. (And I am constantly looking for the perfect chocolate pound cake recipe.) It has a nice crispy outside and a moist, tender, fudgy interior. I made it as written making sure to use room temperature ingredients. I added 3/4 cup semisweet choc chips to the batter at the end of mixing. I baked in a bundt pan on my convection setting at 300 degrees for 75 min. After I took it out I sat it on top a warm wet kitchen towel & cooled it for 20 min which helped it better release from the pan. Then I made a choc glaze over a low heat by using melted butter, canned milk, p sugar, choc chips and vanilla. After drizzling cake w the glaze I sifted p sugar over it. This cake is AMAZING!
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OMG! If this cake gets any better the second day I eat it, I will certainly float up to...