New this month
Get the Allrecipes magazine just $5!

Chocolate Pound Cake

"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!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 35 m servings
Original recipe yields 16 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 10
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Everyone loved this who tried it. I did the 1/2 cup of cocoa as others had mentioned. I used unsalted butter and though it was lacking some depth I was looking for. Will try salted butter and s...

Most helpful critical review

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 d...

Most helpful
Most positive
Least positive
Newest

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 d...

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 ...

Everyone loved this who tried it. I did the 1/2 cup of cocoa as others had mentioned. I used unsalted butter and though it was lacking some depth I was looking for. Will try salted butter and s...

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

This was so good! I added double the cocoa and it was PERFECT! I didn't put the powdered sugar on top, either. It was yummy just how I made it! Thanks!

It turned out good; a little dry and not as chocolate-y than I wanted though, but good none the less. I may try adding 1/2 or 3/4s a cup of cocoa next time I make it.

this is a good cake, but not very chocolaty..i had to make some adjustments, as i didn't have enough butter, so i used a half cup butter and a half cup "Parkay" i also used buttermilk instead of...

i used 3/4 a cup of cocoa and it has a nice taste to it. But i was too full for my pan and rose until it was almost touching the top of the oven.

My husband has sweet memories of his aunt's Chocolate Pound Cake, and was ecstatic to find the original, hand-written recipe tucked into an old Southern cookbook. Unfortunately, the directions w...