Best Chocolate Pound Cake Recipe -
Best Chocolate Pound Cake Recipe

Best Chocolate Pound Cake

Recipe by  

"A delicious make-ahead cake which freezes well. Wonderful warm, topped with a little butter and a glass of milk!"

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Ingredients Edit and Save

Original recipe makes 1 10-inch tube pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
  3. Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
  4. In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
  5. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2007

I have tried at least 10 different chocolate bundt cake recipes over the years and this is the best yet!!!!!! Involves a bit more work with beating egg whites, but well worth it! This cake is very moist & the cinnamon gives it a special taste. Simply the best !

Most Helpful Critical Review
Jan 10, 2004

I tried this recipe 3 different times. Its isnt a bad cake at all. A bit dry and never seems to bake fully without going dry. Nice flavour and texture. Would be wonderful with a pudding over it.


47 Ratings

Apr 09, 2005

I thought this was a great cake. I love it when it first comes out of the oven. It has a great chocolate taste, but it's not strong. I did try the cake with a chocolate icing recipe from the back of a package: Hershey's Chocolate Cocoa (for baking), and I added choped almonds. After the cake had time to cool the next day, that was the end of it. Absolutely delicious. The cake was gone in two days. Some reviews I read suggested that the cake was not so much of a pound cake, but more light and springy. If you want more of a pound cake texture, just sift the dry ingredients twice, where it calls for sifting in the recipe, I have tried it that way.

Apr 01, 2007

This recipe was DELICIOUS!!!! I modified it only slightly, because I was ill-prepared. I used 1 1/2 cups of butter instead of shortening and butter, and I used 1 1/2 tsp. of vanilla because I forgot to buy almond extract.I also used a bundt cake pan and put fresh strawberries in the middle and then served it with whipped cream. I was told "this is the best cake I've ever had, EVER!!" by my sister in law!

Jan 05, 2004

This cake has a nice flavor and consistency if you're not looking for a traditional pound cake. In other words, it is light and springy with a subtle flavor, not dense, moist, and chocolatey. Once I readjusted my thinking, I found it to be a nice change of pace. I'd make it again.

Dec 12, 2008

I made these for an office christmas party and everyone loved them! I did follow another suggestion for a yellow pound cake (different recipe) of creaming the butter, shortening, and sugar for 25 minutes. I let the butter get to room temperature first. I also added 1 tablespoon and 1/4 teaspoon of vinegar to the milk and allowed to get to room temp to become sour milk, as she had suggested is similar to buttermilk. The only difference between the two cakes was that I used regular sugar on this one. Next time I will be using confectioner's sugar instead because it causes the creamed mixture to be more light and fluffy than the granulated sugar. I'm making this cake again for my decorating class :-)

Jan 05, 2004

This cake is delicious, very moist and now our family favorite.

Dec 21, 2005

Everyone that I have made this recipe for has just loved it. It is a moist and tasty version of my favorite dessert, pound cake. I dont think I would change anything about it really. I do sift the flour and have used cake flour to make sure I have no lumps. The cinnamon, I added a heaping measurement. It takes this pound cake over the edge. It is perfect for any occasion. Thank you Mary Ann !!!!


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  • Calories
  • 570 kcal
  • 28%
  • Carbohydrates
  • 77.5 g
  • 25%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 264 mg
  • 11%

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

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