Southern-Style Chocolate Pound Cake Recipe Reviews - Allrecipes.com (Pg. 1)
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Reviewed: Aug. 1, 2011
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.
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Cooking Level: Expert

Home Town: Champaign, Illinois, USA
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Reviewed: Aug. 21, 2008
way too dry.
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Reviewed: May 14, 2005
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).
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Reviewed: Jul. 19, 2004
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!
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Cooking Level: Intermediate

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Reviewed: Oct. 21, 2002
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.
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