Chocolate Pound Cake I

Chocolate Pound Cake I

40

"This was my mother's recipe. You may eat it as is or put a fudge frosting on it."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 505 cals
Serving size has been adjusted!

Original recipe yields 14 servings

Adjust

Nutrition

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 69.6g
  • 22%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Cream together butter or margarine, shortening, and sugar. Add the eggs, vanilla, and salt mixing batter until light and creamy.
  3. Add 1cup flour and the baking powder to egg butter mixture. Stir until just combined. Then add 1/2 cup milk stirring until combined. Continue alternating flour and milk, ending with flour.
  4. Stir in cocoa and mix well. Place batter in a greased and floured tube pan that has been lined with greased and floured baking parchment paper.
  5. Bake in a preheated 300 degrees F (150 degrees C) oven for 1 hour 30 minutes.
  6. Cool cake in pan for 10 minutes. Then remove cake from its pan and let cool on a wire rack.

Reviews

40
  1. 43 Ratings

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

This was very good. My cake was moist and perfect. I made the following changes though: I didn't have enough sugar, so I subbed 2 c Splenda and 1 c brown sugar. Also, the cake was done in 1 ...

Most helpful critical review

I thought the recipe was pretty bad. For a pound cake you always expect a rich, moist cake. This was neither.

This was very good. My cake was moist and perfect. I made the following changes though: I didn't have enough sugar, so I subbed 2 c Splenda and 1 c brown sugar. Also, the cake was done in 1 ...

I used this recipe to make a friend's wedding cake, and it was a hit!! A delicious moist cake with just the right density. I left out the cocoa and added lemon extract to make a white layer as w...

Wonderful chocolate pound cake, my family really enjoyed it in a bundt cake form with chocolate frosting drizzled over it. The cake was moist and delicious. Thanks for the recipe.

This is the closest recipe I have ever found to my husband's grandmothers! He said it taste just like hers, which is a huge compliment! I've been trying to get her to teach me how to make it bef...

This recipe was wonderful, I made it on Valentine's Day, added some fresh strawberries and chocolate sauce on the plate and the kids and husband loved it! I iced it with a mixture of cocoa powd...

I had a recipe similar to this years ago and misplaced it. I am glad I stumbled upon this one. It is one of the only ones I found that does not call for the addition of coffee. (call me crazy...

I thought the recipe was pretty bad. For a pound cake you always expect a rich, moist cake. This was neither.

Well, here it is, 23 July 2008, hurricane Dolly is headed for our Texas coast. Thank goodness we are not getting the direct hit. My sixteen year old wants a chocolate pound cake, I made this o...

This was a very good pound cake. I think it tasted better the second day. I used the Satiny Chocolate Glaze to frost it. Next time, I will add miniature chocolate chips to the cake batter for...